This is a variation of our hummus base recipe. Hummus is one of our favorite foods because it’s absolutely delicious, nutrient dense, easy to make, and incredibly versatile! This cilantro jalapeño hummus is a spicy twist on a Mediterranean classic. Give it a try, then let us know what you think!
Three Must-Know Cooking Skills
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Culinary Tips for the Best Cilantro Jalapeño Hummus
Some hummus recipes say to drizzle the olive oil in slowly for a better emulsion, but we couldn’t tell a difference either way. Place all of the ingredients in the blender at the same time and blend away!
To fix a grainy hummus, blend for longer, add 1-2 Tablespoons more oil, or heat before blending.
For an even smoother texture, simmer the chickpeas in water before blending. Place drained and rinsed chickpeas in a saucepan, cover with water, and simmer until very soft. Drain and add to the blender with the remaining ingredients and blend.
If you prefer a thicker hummus, use ¼ cup of water. If you prefer a creamier, thinner consistency, use ½ cup.
When doubling or tripling the cilantro hummus recipe, don’t increase the jalapeño at first. Taste after blending, then adjust spice level to taste.
- Chickpeas: substitute 1 ½ cups homemade cooked chickpeas. Learn our three different ways to cook chickpeas from dry: Instant Pot, quick soak, or stovetop (traditional soak). Using cooked from dried chickpeas creates a creamier hummus!
- Tahini: substitute sunflower or pumpkin seed butter.
- Extra Virgin Olive Oil: substitute avocado or canola oil, but note that the flavor will be slightly different.
- Jalapeño: substitute ¼ serrano pepper. We don’t recommend using pickled jalapeños, as the flavor will be much different.
- Cilantro: substitute Italian parsley or basil, but note that the flavor will be different and that it will no longer be a cilantro jalapeño hummus recipe!
- Lime: substitute 1 Tablespoon bottled lime juice. You can also substitute fresh lemon to make a cilantro lemon hummus.
- Garlic: substitute 1 teaspoon garlic flakes, ½ teaspoon granulated garlic, or ¼ teaspoon garlic powder, but note the flavor will not be as strong.
We love getting our oil and vinegar from Enzo’s Table. Click on the picture below to try out dozens of different oils, vinegars, and more!
To make a green hummus, add cilantro and jalapeño at the beginning of blending. If you prefer a beige hummus with specs of green, add chopped cilantro and diced jalapeño after blending, then stir to combine.
Make cilantro and roasted jalapeño hummus by roasting a whole jalapeño before adding to the blender. To reduce spiciness, remove seeds and pith after cooking.
Add and adjust spices to your taste! There are so many other spices that would be delicious in this recipe – cumin, coriander, chili powder, and/or paprika work particularly well.
Some people ask if hummus is better with or without tahini, and we definitely say with! Tahini helps give hummus a smooth and creamy texture and mouthfeel. However, if you have a sesame allergy, sunflower butter, pumpkin seed butter, or a few more tablespoons of olive oil are some easy substitutions.
Want to make an even more colorful appetizer? Top your hummus with diced avocado, chopped cilantro, finely diced red onion, crushed red pepper flakes, diced jalapeño, shredded carrots, and/or quartered cherry tomatoes.
Need some hummus recipe inspiration?
Use our base recipe as a guide to make it your own, or check out some of our favorite hummus variations!
If you don’t have a good blender or food processor, we recommend purchasing one! An immersion blender also works for making creamy hummus. Although cheaper blenders will do an okay job, a high-powered blender definitely creates a smoother texture.
If a fancy blender or food processor isn’t within your budget, simply blend the mixture for longer, or simmer the chickpeas in water until very soft before blending.
Jalapeño Cilantro Hummus Health Benefits
This hummus recipe is packed with nutrients! According to research, hummus-consumers have reportedly higher intakes of many nutrients, including essential vitamins, minerals, fiber, and fatty acids. (1) Chickpeas, tahini, and extra virgin olive oil are the star ingredients in this cilantro jalapeño hummus recipe.
Chickpeas / Garbanzo Beans
Beans of all varieties are a great source of plant-based protein and are an important part of a plant-forward diet. They are also high in complex carbohydrates and fiber. These nutrients are important for steady energy, satiety, blood flow, disease prevention, and digestion. (And in case you were wondering, chickpeas and garbanzo beans are the same thing!)
Tahini is made from blended sesame seeds. Sesame seeds contain mono- and poly-unsaturated fats that may support heart health. Sesame seeds also contain fiber, phytonutrients, and plant-based protein – important nutrients for digestion, satiety, stable blood sugar, and anti-carcinogenesis. (2, 3)
Extra Virgin Olive Oil
Extra virgin olive oil is a key component of the Mediterranean Diet. It contains high amounts of heart-healthy monounsaturated fatty acids and polyphenols which may reduce inflammation. Additionally, certain nutrients require fat for absorption; using extra virgin olive oil in homemade hummus can help you get the most nutritional bang for your buck! (4, 5)
Serving Suggestions for Cilantro Lime Jalapeño Hummus
Serve hummus as a healthy after-school snack or as the centerpiece of an appetizer spread. Serve with fresh vegetables, whole grain crackers, or whole wheat pita wedges. Top with diced avocado for an avocado cilantro hummus appetizer.
Jalapeño and lime cilantro hummus is also a great spread on sandwiches, quesadillas, wraps, and flatbreads. Make a hummus grain bowl by adding a dollop to cooked quinoa, fresh veggies, and chopped cilantro.
Place the cilantro hummus dip in an airtight container and store in the refrigerator for 1 week.
Want more healthy snack recipes?
Try out these favorites, and as always, adjust to your taste!
Apple Cinnamon Granola Clusters
Dark Chocolate Covered Fruit Bites Base Recipe
Healthy Baked Oatmeal Cups Base Recipe
Cilantro Jalapeño Hummus
- 15 ounce can low-sodium chickpeas, drained and rinsed
- ¼ cup tahini
- ¼ – ½ cup water
- 2 Tablespoons extra virgin olive oil
- ½ fresh jalapeño, seeds and pith removed
- ¼ cup chopped, fresh cilantro
- ½ lime, juiced (~1 Tablespoon)
- 2 small garlic cloves
- Salt & pepper to taste
- Place all ingredients in a blender or food processor and blend until smooth and creamy. Start with ¼ cup water, then increase until desired consistency.
- Add salt to taste. Place in a serving bowl and top with desired garnishes. Enjoy!