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Recipe: Cilantro Jalapeno Hummus

“Hey, want to come over for some hummus?” If I had a dime for every time I’ve said this to somebody over the last month, I’d have about two bucks!

Cilantro Jalapeno Hummus

I’ve always loved hummus, but since getting my very own (very cute, see below) food processor, I make it at least once a week. Spicy hummus, lime hummus, avocado hummus and plain old hummus – I’m obsessed with making and eating it. It’s so simple to make, and possibilities for experimenting with the recipe are endless (endless fun!).

The one recipe I kept coming back to in an effort to create was this amazing cilantro-jalapeno hummus I used to buy at Trader Joe’s in California all the time. It’s spicy, fresh and tangy. I’m proud to say that after many tasting sessions, I’ve created a version that I just love! The best part? It takes about 5 minutes from start to scooping it into your mouth with a pita chip.

Cilantro Jalapeno Hummus (makes about 2 cups)
- 1 15 oz can garbanzo beans, also known as chick peas
- 1/3 cup water from the beans
- 1.5 tablespoons tahini – fairly readily available at most supermarkets
- 2 limes (or lemons if you like it less tangy)
- 2 small cloves of garlic, diced
- 1-2 jalapeno peppers, roughly chopped (1 for mildly spicy, 2 for a nice kick)
- 1/3 cup chopped cilantro
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Red pepper flakes (optional, if you like it extra spicy)

1. Pulse the tahini paste together with the juice of the limes.

2. Drain the water off the beans into a cup. Rinse and drain the beans.

3. Add all the ingredients into the food processor.

4. Pulse/blend until smooth, about 3-5 minutes. Dip a spoon in periodically to taste and adjust seasoning. *Note: You can add about a tablespoon or two of olive oil to make your hummus creamier but I find that I never need it.

Cilantro Jalapeno Hummus ready to blend, like a sand-sculpture, only delicious.

3. Open bag of pita chips, dip, and enjoy!

{ 15 comments… add one }

  • Anonymous October 2, 2013, 12:33 am

    That food processor looks supa-fiiiiiiineeeeeee!! I would love to jump into that green hummus, head first, to get my share!! xoxo … PJJ!!

    • ahu October 2, 2013, 9:44 am

      I can only recommend hummus for eating not swimming.

  • Anonymous October 2, 2013, 8:10 am

    Only a dime? I would pay big bucks to scoop that tangy, spicy green mix into my mouth all day long.

    I want some.

    • ahu October 2, 2013, 9:45 am

      Haha! It is delicious!

  • Paula @ Vintage Kitchen Notes October 2, 2013, 5:06 pm

    At least a buck per invitation Ahu, jaja! I’m nuts about hummus, and permanently add other ingredients, but I never tried this one. Gorgeous color too!

  • Cocoa and Lavender October 3, 2013, 1:47 am

    I am with Paula – you should charge more for your tastings! :) This looks amazing – maybe you should share some other hummus recipes with us, too?

    • ahu October 3, 2013, 7:34 am

      Thanks David! Can’t believe you’re checking from Italy! I hadn’t thought about posting more hummus recipes, but I’ll see what I can get together! Some of the flavor variations weren’t as successful as this one (avocado, namely. it was just really…creamy).

  • azita October 6, 2013, 9:59 am

    Clapping hands! What a great and useful recipe and one that’s tempting me to take my unused food processor out of its box!

    • ahu October 6, 2013, 2:29 pm

      Do it ! You won’t regret it :)

  • Julia | JuliasAlbum.com October 6, 2013, 11:55 am

    Ahu, this looks so amazing and healthy! That’s the kind of spread I’d love to have with my crackers as an appetizer sometime!

    • ahu October 6, 2013, 2:30 pm

      Thanks Julia! It’s surpingsly versatile – on crackers, as a dip or even sandwich spread!

  • lisa is cooking October 14, 2013, 3:04 pm

    I love variations on hummus, and this one sounds perfect!

    • ahu October 21, 2013, 12:48 pm

      The possibilities are endless!

  • Senka I November 4, 2013, 12:01 pm

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