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Cilantro Jalapeno Hummus

  • Author: Elaine Gordon
  • Total Time: 5 minutes
  • Diet: Vegan


This Cilantro Hummus with Jalapeno is the perfect condiment, and it adds so much flavor to snacks or our favorite Mexican dishes.


Units Scale
  • 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]
  • 1/4 cup runny raw tahini (oils well incorporated throughout - Soom Tahini is my favorite brand)
  • 1 large juicy lime, juiced (~2 tablespoons fresh lime juice)*
  • 1/4 cup crushed ice (or ice water if you can't get crushed ice)
  • 1 large clove garlic, peeled
  • 3/4 teaspoon fine salt
  • Garnish options: fresh cilantro (large stems removed and leaves finely chopped), lime zest, jalapeno slices, and/or extra virgin olive oil


  1. 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.
  2. Taste and adjust flavors as needed (you may want to add more lime, cilantro and/or jalapeno).
  3. 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.
  4. 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