Classic hummus with a kick of heat and fresh herb? That's a party! This cilantro jalapeño hummus is the perfect condiment, and it adds so much flavor to snack time or as a topping on our favorite Mexican dishes. Ready in 5 minutes!
I make AT LEAST one batch of hummus every week...but usually more! In fact, my classic hummus recipe is such a staple here that my daughter Riley now makes that one herself! Preparing your own hummus takes just minutes, making it perfect for a quick snack.
We use hummus as a dip for chips or fresh 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 variations to mix it up such as my lemon parsley hummus and pink beet hummus.
This cilantro hummus with jalapeño is my latest variation of flavor combinations, and it's currently in first place as my favorite! I added fresh herbs and a little bit of spicy jalapeño, which really does add a lot of flavor. Just measure everything into a food processor, blend, and enjoy!
Ingredients in Cilantro Hummus
The fresh ingredients used here are similar to a traditional hummus recipe with the addition of cilantro, jalapeño and fresh lime juice for SO MUCH added flavor! See the recipe card at the bottom of the post for exact quantities.
- Chickpeas - Use canned chickpeas (or cook dried chickpeas). Drain and rinse them well before tossing into the food 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.
- Jalapeño - I use 1 inch of jalapeño pepper 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 good quality 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 can use ice cold water.
- Garlic - Start with one fresh clove, peeled. If you're a garlic lover you can always taste and adjust!
- Garnishes - Garnish your finished bowl of hummus with fresh cilantro, jalapeño slices, lime zest and/or a drizzle of extra virgin olive oil. Other options are green onions, pine nuts and red pepper flakes.
How to Make Cilantro Jalapeño Hummus
- Add all ingredients to a food processor or high-speed blender. Process for one minute.
- Scrape down the sides with a mini spatula and process again until smooth and creamy where no ice chunks remain.
- Taste and adjust flavors as needed (you may want to add more lime, cilantro and/or jalapeño).
- Transfer the hummus to a serving dish using a spatula and garnish with cilantro, jalapeño slices and a drizzle of extra virgin olive oil.
Store leftovers in an airtight container in your refrigerator for up to one week.
Do I Need to Remove Chickpea Skins Before Making Hummus?
The short answer is no. It is extra work, but if you do you will get a smoother hummus. This recipe is still incredible without removing the skin, but I usually don't do it myself!
If you wish to remove the skin, an easier option than vigorously rubbing them off is to boil the chickpeas in baking soda to soften them first. I go into how to do that in this Mediterranean hummus recipe.
So When do you Remove Chickpea Skins?
I usually only remove chickpea skins when I want ultra smooth hummus or for non-hummus chickpea recipes where I want a crunchier result. The skins can trap heat and steam the chickpeas rather than toasting them. 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 lime hummus by itself as a dip with any of the following for the perfect snack:
- homemade tortilla chips
- pita chips or pita bread
- fresh veggies such as carrot sticks or red peppers
It's also fun to serve this with any Mexican dish. It can be a replacement for guacamole... or served right alongside it! This is seriously the perfect Mexican condiment for any of these recipes:
All About Chickpeas
Hummus is made from 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 given the nutritional benefits they provide!
More Delicious Hummus Flavors
- Garlic Pumpkin Hummus
- Maple Roasted Butternut Squash Hummus
- Creamy Beet Hummus
- Zucchini Hummus (no chickpeas)
You can find ALL my hummus recipes here.
I hope you love this cilantro jalapeño 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 this healthy appetizer 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!
Print
5-Minute Cilantro Jalapeño Hummus
- Total Time: 5 minutes
- Yield: 6
- Diet: Vegan
Description
Classic hummus with a kick of heat and fresh herb? That's a party! This cilantro jalapeño hummus is the perfect condiment, and it adds so much flavor to snack time or as a topping on our favorite Mexican dishes. Ready in 5 minutes!
Ingredients
- 1 (15-ounce) can low-sodium chickpeas, drained and rinsed well (or 1.5 cups cooked chickpeas)
- 1 cup fresh cilantro leaves
- 1-inch of jalapeño (seeds removed for less heat) [use more jalapeño for more heat if desired]
- ¼ cup runny 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, jalapeño slices, and/or extra virgin olive oil
Instructions
- Add all ingredients to a food processor and process for one minute. Scrape down the sides with a mini spatula and process again until smooth and creamy where no ice chunks remain.
- Taste and adjust flavors as needed (you may want to add more lime, cilantro and/or jalapeño).
- Transfer the hummus to a serving dish and garnish with cilantro, jalapeño slices and a drizzle of extra virgin olive oil.
Notes
* add lime zest into the dip for a stronger lime flavor
Store leftovers in an airtight container in your refrigerator for up to one week.
- Prep Time: 5
- Category: Appetizer
- Method: Food Processor
Alexis says
Hi! This looks like a great recipe, I LOVE cilantro. Do you think I could sub sunflower seed butter for the tahini? My daughter has a sesame allergy but not sure if that would throw the flavors off. Thanks!
Elaine Gordon says
Hi Alexis, Thank you. I'm honestly not sure. I have heard that sunflower seed butter is a potential tahini sub in hummus but I have never tested it myself. I agree that sunflower seed butter can have a strong flavor so I'm not sure how it would throw off the flavor profile of this one. Maybe you could make a half batch to test it out and see how you like it? Cashew butter could also potentially work and is a more neutral tasting option. Please let me know either way! Best, Elaine