Cilantro Jalapeno Hummus

Name: Cilantro Jalapeno Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 1 15.5 oz can of chickpeas (drained (also called garbanzo beans)); 1 garlic clove; 1 medium jalapeno (sliced); 2/3 cup cilantro (packed); 1/4 cup olive oil; 1/4 cup tahini; juice of 1/2 a lemon; 1/2 tsp cumin; 1/2 tsp salt; several grinds of fresh black pepper

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Cilantro Jalapeno Hummus combines chickpeas, tahini, and fresh ingredients like jalapenos, cilantro, and garlic for a creamy, spicy hummus that’s ready in only 5 minutes!

If you read my posts, you know my family and I love spicy foods, and jalapenos fly through my kitchen as much as garlic does, and that’s saying something because I love me some garlic! Cilantro Jalapeno Hummus is a combination of all the things we love – chickpeas, jalapenos, cilantro, garlic, and one of my all-time favorite spices, cumin. Add in some tahini, olive oil, and fresh lemon juice and you have yourself a tasty, homemade, healthy dip/spread.

My household goes through hummus at an insane level. My husband snacks on it throughout the day with fresh veggies and tortilla chips, my youngest eats it with sweet mini peppers, and the carb lover that I am likes to dip pita or naan bread it in. It’s also great slathered on a wrap with some spinach, cucumber, and grilled chicken. Anyways, we literally go through a tub or two of hummus every week.

I started making my own hummus for multiple reasons, but mainly: 1) to easily keep it stocked in the fridge since my family devours it on a daily basis, 2) I can control exactly what goes into it, so I can make it about 90% organic, 3) It only takes 10 minutes to make! and 4) I can customize it with all of our favorite ingredients and make hummus flavors that might be hard to find or not even available in the store.

Looking for more chickpea recipes? Here are some favorites:

NOTES:

Tahini separates into thick blobs. Make sure you stir it really, really well before you add it to the food processor so you don’t get unequal parts of its oil and sesame paste.
For a less spicy recipe, remove the seeds from the jalapeno, and/or use less jalapeno.
One important key to making a creamy hummus is to blend it longer than you think you need to. It needs to blend it in the food processor for at least a full minute.

Did you make this recipe? Rate it and let me know in the comments below! ♥ I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!