This cilantro jalapeño hummus is creamy, bold, and packed with fresh flavors. Made with chickpeas, fresh cilantro, and spicy jalapeños, this green hummus is perfect as a dip, spread, or sandwich filling.
Unlike classic hummus, this version has a fresh herby kick with just the right amount of heat — and it’s easy to customize if you prefer it mild or extra spicy.
Hummus is one of my favorite dips, along with garlic sauce. Hummus goes great in Pita Rolls or as a dip with some pita chips & veggies.
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Why You'll Love This Cilantro Jalapeño Hummus
- Fresh, herby flavor with a spicy kick
- Naturally vegan and gluten-free
- Easy to make in under 10 minutes
- Can be made without tahini
- Perfect for snacks, wraps, and bowls
Ingredient Notes
Hummus is smooth and creamy in texture. So, for making hummus, I have used some quality ingredients:
- CHICKPEAS: You can use canned chickpeas or garbanzo beans, or cook chickpeas for the Hummus. I have cooked chickpeas from scratch using my Instant Pot, and it was super easy. For a quicker version, you can use the canned chickpeas.
- TAHINI: Another main ingredient needed to make Hummus. Tahini Sauce is a paste made from sesame seeds. Traditionally, tahini sauce is added to the hummus. You can also add fresh sesame seeds to the food processor, or omit them altogether, and the hummus will still taste the same.
- JALAPENO: I like a little spicy hummus to go with chips & veggies. But if you don't like that spicy, you can either use de-seeded jalapenos or roasted ones.
- OLIVE OIL: Hummus always tastes great with some Extra-Virgin Olive oil. But if you're avoiding oil, then you can skip the step.
- LEMON JUICE: Lemon Juice adds a little tangy flavor to the hummus, so I would recommend not skipping this step.
- CILANTRO: Cilantro not only provides great color to the hummus but also gives a fresh & distinctive flavor.
✅ How to Make Cilantro Jalapeño Hummus (Step-by-Step)
- Step 1- Prep: Drain and rinse 1 can of chickpeas.
2. Step 2 - PEEL MEMBRANES: The best recipes come out when you peel the membranes. Remove the membranes by rolling the chickpeas between your fingers or in a paper towel.
3. Step 3 - PROCESS TAHINI & OLIVE OIL: Start making hummus by first processing tahini & olive oil until smooth. This will help in smoother hummus.
4. Step 4 - START BLENDING: Then add the remaining ingredients and continue blending until smooth and creamy.
- ADJUST: Adjust the flavors by adding more lemon juice, if needed. Spoon into a bowl, make a swirl, and top with olive oil, cilantro, paprika, or olives.
Variations
- Mild Jalapeño Hummus: Remove seeds and membranes from jalapeños.
- Extra Spicy Hummus: Add an extra jalapeño or a pinch of cayenne.
- Cilantro Jalapeño Hummus Without Tahini: Substitute tahini with olive oil or Greek-style plant yogurt.
- Roasted Jalapeño Version: Roast jalapeños for a smoky flavor
Top Tip
- Control the spice level: Remove jalapeño seeds and white membranes for mild hummus. For extra heat, keep some seeds or add an extra jalapeño.
- Use cold water for creaminess: Adding ice-cold water 1 tablespoon at a time while blending helps create a lighter, smoother hummus texture.
- Blend longer than you think: Don’t stop too early. Blend for at least 1–2 minutes, scraping the sides once, for ultra-smooth hummus.
- Adjust cilantro to taste: If you’re not a huge cilantro fan, start with less and add more after tasting. Using tender stems adds extra flavor.
- Tahini is optional: For a lighter or tahini-free version, replace tahini with olive oil or dairy-free yogurt for a creamy texture.
- Fix bitterness instantly: If the hummus tastes slightly bitter (from cilantro or jalapeños), add a pinch of salt or a splash of lemon juice to balance it out.
FAQs
Is cilantro jalapeño hummus spicy?
It can be adjusted from mild to spicy depending on how many jalapeños you use.
Can I make this hummus without tahini?
Yes, olive oil or dairy-free yogurt works well as a substitute.
How long does jalapeño hummus last?
Store in an airtight container in the refrigerator for up to 4–5 days.
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CILANTRO JALAPENO HUMMUS
This cilantro jalapeño hummus is creamy, fresh, and slightly spicy. Made with chickpeas, fresh cilantro, and jalapeños, this green hummus is perfect as a dip, spread, or healthy snack. Easy to customize from mild to spicy and ready in minutes.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup fresh cilantro leaves and tender stems
- 1-2 jalapeños roughly chopped (adjust to taste)
- 1-2 cloves garlic
- 2 tablespoon tahini optional
- 2 tablespoon olive oil plus more for serving
- 2 tablespoon lemon juice fresh preferred
- ½ teaspoon ground cumin optional
- ½ teaspoon Salt or to taste
- 2-4 tablespoon cold water as needed for blending
Equipment
Method
- Prep the chickpeas: Drain and rinse the chickpeas. For extra smooth hummus, gently remove the loose skins (optional).1 can 15 oz chickpeas, drained and rinsed
- Remove membranes: Remove membranes/ chicpea skin by rubbing chickpea between your fingers.1 cup fresh cilantro leaves and tender stems, 1-2 jalapeños roughly chopped (adjust to taste), 1-2 cloves garlic, 2 tablespoon tahini optional, 2 tablespoon lemon juice fresh preferred, ½ teaspoon ground cumin optional, ½ teaspoon Salt or to taste
- Add ingredients to food processorAdd chickpeas, cilantro, jalapeños, garlic, lemon juice, salt, cumin, and tahini (if using) to a food processor.
- Start blendingPulse a few times to break everything down.
- Add olive oil and waterWith the processor running, drizzle in olive oil and add cold water 1 tablespoon at a time until the hummus becomes smooth and creamy.2 tablespoon olive oil plus more for serving, 2-4 tablespoon cold water as needed for blending
- Blend until smooth: Blend for 1–2 minutes, scraping down the sides once, until the texture is creamy and uniform.
- Taste and adjust: Adjust salt, lemon juice, or spice level as needed.
- Serve: Transfer to a bowl, swirl the top, and drizzle with olive oil. Garnish with chopped cilantro, olives, or chili flakes if desired.
Notes
TIPS
- For mild hummus, remove jalapeño seeds and membranes.
- For extra spicy, keep the seeds or add an extra jalapeño.
- Cold water helps create a lighter, creamier texture.
- Tahini can be replaced with extra olive oil or dairy-free yogurt.
renee9605 says
I'm really confused about the amount of chickpeas to use in a recipe. The ingredients say 1/2 cup of chickpeas, but the instructions say to cook 1 cup. If I'm using canned chickpeas, how much do I use?
SunGari says
I have updated the post & so sorry for the confusion. You can use 1/2 cup of dried chickpeas or 1 cup of canned chickpeas.
Sunny says
Such a detailed recipe and love the flavor of cilantro & jalapeno in hummus. Paired perfectly with crackers😍
SunGari says
Cilantro won't disappoint you