Make this creamy, spicy Cilantro Jalapeño Hummus made with chickpeas, fresh garlic, lemon juice, extra virgin olive oil and tahini. All you need is a blender or food processor!
Creamy, spicy, fresh & smooth. Cilantro Jalapeño Hummus here to fill in all these adjectives.
This hummus beats the regular, plain old hummus containers from the store. Now, don’t get me wrong, there is a time and place for those lovely, convenient containers. But, once you start making your own hummus with all the flavor from cilantro & spicy jalapeños that you’d want, will you really go back?
I’m sure you don’t want to hear that I used to be one of those people against hummus. Cause I’m sure you are already reading this post because you are a hummus fan. Well, good for you. I don’t need to convert you to the hummus side.
But for those of you who think hummus can be average and like you don’t even want to dip your veggies in it. Like you’d rather just eat the raw carrot and not bother dipping in the hummus. THEN THIS HUMMUS IS FOR YOU!
FRESH CILANTRO! FRAGRANT GARLIC! PEPPERY JALAPEÑOS!
But you also want easy and throw all the things in a blender/food processor kind of hummus. Cause if you are gonna make it, it REALLY has to be good cause or else you’d just buy it at the store…
Okay, I hear you. Cause you want your hummus and you want to eat it too.
And with a heavy drizzle of good quality olive oil on top because if you’ve been around here for a second, you know I’m all about the EVO.
This cilantro jalapeño hummus is made with only 7 ingredients (8 if you count sea salt!):
- extra-virgin olive oil
- sea salt
Wondering what those crunchy chickpeas are doing on top? They are like the croutons to a salad! You could make them at home or you could buy them at Trader Joes! And if you make them at home just steal a couple of chickpeas from the garbanzo bean can and throw them in the oven with some olive oil!
When you need an idea for a party appetizer, for instance, game-day or girls-night, look no further! Make this Jalapeño Cilantro Hummus and you’ll be the hit of the party! Alright, promises here I’m willing to keep.
The vehicle of choice here for the cilantro jalapeño hummus: rice crackers, carrots and cucumbers. What else do you want to dip with? Cherry tomatoes bursting with flavor! Broccoli florets and celery and mini peppers!
Or just eat straight with a spoon.
Cilantro Jalapeño Hummus
- 1 15oz can of chickpeas (slightly drained)
- 1 jalapeño (seeds intact for more heat or removed for less heat)
- 1 bunch of cilantro (stems included)
- 2 garlic cloves (peeled)
- 1/4 cup tahini
- 4 tbsp extra virgin olive oil (plus additional for topping)
- 1 lemon (juiced)
- 1 tsp sea salt (plus additional to taste)
Roasted Chickpeas (optional)
- 1/4 cup chickpeas
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
Preheat oven to 400 (if making roasted chickpeas)
To a blender or food processor add peeled garlic cloves, jalapeño (if desired you can remove the seeds for less spiciness!), juice of lemon and whole bunch of cilantro (the stems are flavorful so you can keep them on). Pulse until smooth, scraping down sides as needed. You want to do this step first before adding the rest of the ingredients so that the garlic, cilantro and jalapeño are smooth before adding the chickpeas.
To the same blender or food processor, add slightly drained chickpeas, extra virgin olive oil, tahini, and sea salt and blend until creamy, scraping down the sides as needed.
To make the roasted chickpeas, combine in a bowl with extra virgin olive oil and sea salt.
Spread on baking sheet and roast for 15 minutes or until chickpeas are crispy. Top off the hummus with crispy chickpeas, drizzle of olive oil and desired amount of sea salt.
Serve hummus with veggies, crackers, chips or pita!