Classic hummus with a kick of spice and fresh herb? That's a party! This Cilantro Hummus with Jalapeno is the perfect condiment, and it adds so much flavor to snack time or as a topping on our favorite Mexican dishes.
I make AT LEAST one batch of hummus every week...but usually more! In fact, my classic hummus recipe is such a frequent favorite that my daughter Riley does it herself now (she is TOTALLY a mini food blogger...it's only a matter of time before she kicks me out and takes over the blog completely!). We use hummus as a dip for chips or veggies or to add a spoonful of plant-based protein on top of rice and veggie bowls. Because it's our favorite snack, I'm always making little variations to mix it up. This Cilantro Hummus with Jalapeno is my latest variety, and it's currently in first place as my favorite! I added fresh herbs and spicy jalapeno to the classic, and it's such a fun addition to any snack or meal time. Just measure everything into a food processor, blend, and enjoy!
Ingredients in Cilantro Hummus
This ingredient list is a pretty classic hummus with the addition of cilantro, jalapeno, and fresh lime for SO MUCH flavor added in!
- Chickpeas, aka garbanzo beans - Use one can for this hummus! Drain and rinse them well before tossing into the processor.
- Fresh cilantro leaves - Use a cup of fresh cilantro for all the bright flavor and color! If you've thought about growing your own, be sure to check out my post all about starting a veggie/herb garden.
- Jalapeno - I used 1 inch of jalapeno with the seeds removed for a little less heat. You can use more or less depending on who you're cooking for!
- Tahini - Go for raw tahini, ideally from a fresh jar. You want the oils to be totally incorporated, which makes for a really runny sauce.
- Lime - I don't measure this exactly, I just use all the juice from a big, juicy lime! It comes out to about two tablespoons.
- Crushed ice - This might seem crazy, but it makes your hummus SO smooth! Trust me on this one! If you don't have crushed ice you could use ice water.
- Garlic - Start with one whole clove, peeled. If you're a garlic lover you can always taste and adjust!
- Garnishes - Garnish your finished bowl of hummus with fresh cilantro, jalapeno slices, lime zest and/or a drizzle of extra virgin olive oil.
All About Chickpeas
Hummus is made of chickpeas, also called garbanzo beans! Chickpeas are one of my Pantry Staples That Do It All because they are such an incredible, affordable source of plant-based protein. As a legume, chickpeas also contain fiber, complex carbs, and folic acid. They are low in fat and contain no cholesterol! Chickpeas also digest slowly, which helps me feel full longer, but never stuffed. As a Master Certified Health Education Specialist with an MPH degree, I am always curious about why certain foods are better than others and what good they're doing our bodies. Chickpeas totally pass the test!
Do I Need to Remove Chickpea Skins Before Making Hummus?
It is extra work but if you do you will get a slightly fluffier hummus. But, this recipe is still incredible without this extra step. Another option is to boil the chickpeas in baking soda to soften them and help remove the skins. I go into how to do that in this blog post.
I usually only remove chickpea skins when I want a crunchier result. The skins can trap heat and steam the chickpea rather than toasting it! If you're going to spend the time to remove chickpea skins, try one of these delicious, crunchy recipes:
What to Serve With Cilantro Hummus
I love this Cilantro Hummus by itself as a dip with veggies, but it's also so fun to serve with any Mexican dish. It can be a replacement for Chipotle Guacamole (Copycat)...or served right alongside it! This is seriously the perfect Mexican condiment.
I hope you love this Cilantro Hummus recipe! This is a vegan, grain-free, gluten-free, soy-free, nut-free dish that's so easy to make. My whole family is addicted, and I've been so excited to share it here. If you make it, please drop a review below to let me know what you think, and tag me on Instagram so I can see your creations!
More Hummus & Dip Recipes
You can find ALL my hummus recipes here.
Here are some of my fave hummus and dip recipes:
- Quick & Easy Creamy Hummus
- Best Vegan 7-Layer Dip (paleo)
- Mini Peppers Stuffed with Roasted Sweet Pepper Hummus
- Salsa Fresca (Pico de Gallo)
- Garlic Pumpkin Hummus
- Jalapeno Chimichurri Sauce
- Vegan Nacho Cheese Sauce
- Creamy Vegan Black Bean Dip (5 Minute Recipe!)
- Maple Roasted Butternut Squash Hummus
- Creamy Beet Hummus
- Simplified Israeli-Style Hummus
This Cilantro Hummus with Jalapeno is the perfect condiment, and it adds so much flavor to snacks or our favorite Mexican dishes.
- 1 (15-ounce) can low-sodium garbanzo beans, drained and rinsed well (or 1.5 cups cooked chickpeas)
- 1 cup fresh cilantro leaves
- 1-inch of jalapeno (seeds removed for less heat) [use more jalapeno for more heat if desired]
- ¼ cup runny raw tahini (oils well incorporated throughout - Soom Tahini is my favorite brand)
- 1 large juicy lime, juiced (~2 tablespoons fresh lime juice)*
- ¼ cup crushed ice (or ice water if you can't get crushed ice)
- 1 large clove garlic, peeled
- ¾ teaspoon fine salt
- Garnish options: fresh cilantro (large stems removed and leaves finely chopped), lime zest, jalapeno slices, and/or extra virgin olive oil
- Add all ingredients to a 7-cup food processor. Process for one minute. Scrape down the sides with a mini spatula and process again until smooth and creamy and no ice chunks remain.
- Taste and adjust flavors as needed (you may want to add more lime, cilantro and/or jalapeno).
- Transfer the hummus using the spatula to a serving dish and garnish with cilantro and jalapeno slices and a drizzle of extra virgin olive oil.
- Store leftovers in an airtight container in your refrigerator for up to one week.
* add lime zest into the dip for a stronger lime flavor
- Prep Time: 5
- Category: Appetizer
- Method: Food Processor
Keywords: cilantro hummus