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  • Writer's pictureTerri Windover

Spicy Jalapeño Hummus

Chickpeas are whipped together with hot peppers, tahini, cilantro, cumin and mild roasted garlic. The result is a super tasty, kicked up version of classic hummus. It’s a lower fat, zestier alternative to guacamole. Serve with tortilla or pita chips, fresh vegetable sticks or warm fresh bread.


3 1/2 cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed - I prefer cooked beans

1/3 cup tahini paste

8 roasted garlic cloves - for instructions click here

2-5 jalapeños, seeded (depending on personal spice preference)

1/3 cup cilantro, chopped

1/4 cup fresh lemon juice, or more to taste

1 tbsp extra virgin olive oil

1 1/2 tsp cumin

3/4 tsp salt, or more to taste


Place chickpeas, tahini paste, roasted garlic, seeded jalapeños, chopped cilantro, lemon juice, olive oil, cumin and salt into the processor. Jalapeño heat levels tend to vary by pepper so start with 2; you can always add more to make it spicier. 

Pulse the ingredients for about 60 seconds, then process until smooth, scraping the sides of the processor periodically with a spatula. Taste the mixture and add more jalapeños, salt or lemon juice to taste. Process again to blend any additional ingredients. If the texture seems too thick, add some of the reserved water from the chickpea can or cooking liquid and continue to process until desired consistency is reached. 

Note: to make this hummus ultra creamy, you can peel the cooked chickpeas. Place chickpeas between layers of paper towel and roll gently with palms, then discard the skins before processing. While this step is not necessary, it will ensure that your hummus turns out very smooth and creamy.

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