This homemade Cilantro Jalapeno Hummus recipe is made from canned or freshly made garbanzo beans. With a few grocery staple ingredients you can have a mediterranean inspired treat. Eat hummus with all your favorite dishes, as a protein filled meal or as a snack alongside sliced fresh veggies. Hummus is iron-rich thanks to tahini and chickpeas.
I love eating hummus with cilantro lime rice, cucumber, and grilled pollo asado or kebab. I mean, why not, right? 🙂
Why You Should Try This Recipe
I love hummus! Give me a scoop of this Middle Eastern dish by the OG’s and I’m in full on treat yourself mode. It pairs so good with other traditional MidEast favorites, grilled meats, and a star dish all on its own.
I grew curious as to how to make hummus from scratch after tasting it for the first time many years ago at beloved local family restaurants (always support local, querido!).
Since then, I’ve put a few of my common purchased ingredients like cilantro and jalapeno (but mostly serrano cause I love spicy) when making it to see if the added flavors I love would work, and they did.
The key ingredient aside from garbanzos for me was using a silky smooth tahini.
Since then, and in between, there are so many non-traditional flavors available for hummus. Each one uses the base of the original foundation from what I’ve seen and tried.
Check the variations section for other hummus flavors like roasted red pepper, and cilantro lime. If you’re feeling like more sides be sure to try my black bean dip too.
Ingredients to make Cilantro Jalapeno Hummus
Grocery Quick List: garbanzos (chickpeas), cilantro, serrano or jalapeno pepper, tahini, garlic cloves, lemon, sea salt, extra virgin olive oil.
Ingredient notes / Variations
- Garbanzos (chickpeas) – whether canned or freshly cooked, both can be used. Homemade made garbanzos are great but canned are still fine to use when making your own delicious hummus.
- Keep the aquafaba.
- Tip: If using canned chickpeas check the ingredients on the can to verify your needs. I look for: chickpeas, water. Then unsalted or no salt added. Save the bean water if you can.
- Use my instant pot chickpeas recipe for how we make them in an effort to keep the house cool during hot summers. 🙂
- Spicy pepper – can be added from fresh jalapeno or serrano pepper.
- We use about 1/3 pepper when making this hummus to keep it in the mild heat range. Feel free to use more of the pepper or roasted jalapeno / serrano if you like spicy or extra spicy hummus.
- If you roast the pepper before adding, it’ll be even spicier.
- Dried spicy pepper is also an option. Just sprinkle lightly since hot dried peppers go a long way in spicy flavor.
- Cilantro – we add cilantro enough to taste it but not to the point where the hummus turns green.
- We love to appreciate the depth of the garbanzos and other Mediterranean ingredients and spices in this recipe.
- Can’t eat cilantro? Simply leave it out.
- Parsley (leaves only) can be used as substitution for the green in this recipe. Process time may increase due to texture of leafy green perejil.
- We love to appreciate the depth of the garbanzos and other Mediterranean ingredients and spices in this recipe.
- Tahini – Tahini are mulled sesame seeds. In Mexican cooking sesame seeds are an ingredient I always have on hand because salsas.
- However, it’s much easier to have a jar of tahini than the trouble of making a silky tahini if not used to the process.
- So trust me, shop the tahini. It has many wonderful uses such as dip, spreads, dressings, an alternative to mayonnaise, and more.
Step-By-Step Instructions
To make cilantro jalapeno hummus
- Save about 2 ounces of garbanzo bean liquid and drain the beans from the can. If you don’t have bean water [aquafaba], you can also use water.
- Combine all ingredients in a food processor and blend for 15-20 seconds. Open processor lid and with a spatula push down ingredients toward the bottom of the processor bowl and add a teaspoon of bean water then repeat blending.
- Repeat as necessary until desired texture or creaminess is reached!
- Remove blade from processor, then use spatula to transfer hummus into a serving bowl.
- Garnish with a drizzle of olive oil, an optional dash of sumac, smoked paprika, or some additional fresh chopped cilantro.
A printer-friendly recipe card with instructions is available at the bottom of this post.
Always try some of the hummus before transferring it out of food processor. Ensuring Step 2, is fully completed.
Foods To Eat With Hummus
Need ideas on what to serve with hummus?
Serve it alongside freshly cut veggies like crisp bell pepper, radishes, cucumber slices, snap peas, cauliflower, pita chips, lafa bread, crackers, rice, and ripe tomato.
Fresh hummus is a nutrient rich food all year long.
Hummus also makes a great layer spread onto the following:
- wraps
- gyros
- sandwiches
- salads
- grilled favorites like eggplant and portobello mushrooms
Erika’s favorite: Serve it with lafa bread, sliced ripe tomato, cucumber, and delicious crispy falafel. I also don’t miss the opportunity to enjoy it with ripe avocado slices. Always stay creative, querido!
Pro Tips / Receta Notes
Recipe Yield – 2 cups homemade cilantro jalapeno hummus.
Storage – store in airtight food storage and keep refrigerated. Leaving it uncovered isn’t recommended since it’s a bean and will cause dryness over top. This hummus will last 6-7 days with proper refrigeration.
Treat hummus as you would a salsa, or any dip and always use a clean spoon.
Garbanzo, to peel or not to peel? – Peeling the outer layer of the garbanzo leaves a creamier consistency to the hummus but it’ll still be just as good without the peeling.
Peeling off garbanzo skin is an option for your little foodie heart to make. It takes about 5 minutes to a 16 oz can, so it’s pretty quick but I understand the tradeoff is different for all of us. 🙂
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Cilantro Jalapeño Hummus
DESCRIPTION
Equipment
- food processor
- Spoon
- Knife
- Storage bowl
Ingredients
- 15 ounces garbanzos (chickpeas) homecooked or canned.
- 20 sprigs of cilantro
- 1/2 jalapeno or 1/3 of whole serrano pepper. Diced.
- 2-3 tsps tahini
- 2 garlic cloves
- ½ lemon
- ½ tsp sea salt
- 2 tsps olive oil
- 2 oz aquafaba [bean reserve water] I use 8 tsp, divided while blending.
Instructions
To make homemade cilantro jalapeno hummus
- Save about 2 ounces of garbanzo bean liquid and drain the beans from the can. If you don't have bean water, you can use water (preferably cold).
- Combine all ingredients in a food processor and blend for 15-20 seconds. Open processor lid and with a spatula push down ingredients toward the bottom of the processor bowl and add a teaspoon of bean water then repeat blending. Repeat as necessary if needed until creamy.
- Remove blade from processor, then use spatula to transfer hummus into a serving bowl.
- Garnish with a drizzle of olive oil, an optional dash of sumac, smoked paprika, or some additional fresh chopped cilantro.
Notes
- Recipe yield: 2 cups of cilantro jalapeno hummus.
- Serve hummus with: Freshly cut veggies for dipping, such as bell pepper, pepino (cucumber), cauliflower, broccoli florets, lafa bread, pita chips, pita bread, and tortilla chips.
- Also great as: Spread on lunch time wraps, sandwiches, salads, side spread complementary to a main dish or snack boards.
- Garbanzo, to peel or not to peel? Peeling the outer layer of the garbanzo leaves a creamier consistency to the hummus but it’ll still be just as good without the peeling, so the option is yours to make!
- To peel, firmly press between thumb and index finger and off goes the outer layer. Peeling will take about 5 minutes for the small size of this recipe.
Nutrition
Equipment
- Food processor
- Silicone spatula
- Bowl: 2 cup capacity
- Tahini (ingredient)
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