Go Back

Cilantro Jalapeño Hummus

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings



  • 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


  1. Preheat oven to 400 (if making roasted chickpeas)

  2. 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.

  3. 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.

  4. To make the roasted chickpeas, combine in a bowl with extra virgin olive oil and sea salt. 

  5. 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. 

  6. Serve hummus with veggies, crackers, chips or pita!