A zesty Cilantro Jalapeno Hummus recipe with fresh lime juice! Simple to prepare right at home. It's great for snacks, dips, sandwich spreads, party platters, and more. (Vegan, gluten-free, oil-free.)
This creamy Cilantro Jalapeno Hummus is easy to make right at home!
We start with a chickpea base, then combine it with fresh herbs, a hint of heat from jalapeno, and tangy lime juice.
It's a healthy appetizer or party snack to serve to a crowd. Or you can try it on your sandwiches, wraps, salads, and grain bowls for some zesty flavor.
Plus it's vegan, gluten-free, and oil-free!
Ingredients for Cilantro Jalapeno Hummus
For this recipe you will blend together in a high-speed food processor or blender:
- Garbanzo beans (chickpeas): You'll need one 15-ounce can of chickpeas for this recipe. (Or if you make your beans from scratch, then you will need about 1.5 cups cooked chickpeas.) Garbanzo beans are the classic, protein-rich base used for hummus.
- Aquafaba: This is the thick liquid found in canned chickpeas. (Be sure to save some before you rinse and drain your beans.) I use aquafaba in place of olive oil and it helps thicken and bind the mixture. Plus it gives the hummus a creamy, fluffy, and smooth texture. If you're using home-cooked beans, then simply use the cooking liquid in place of aquafaba.
- Fresh cilantro: I use both the leaves and stems for this recipe (since the stems provide a lot of flavor.) Cilantro is available year-round, however it's a cooler season herb so it grows best in the spring and fall. It usually doesn't tolerate the heat of summer very well.
- Jalapeno: I find jalapenos vary quite a bit in their spice level. If you're sensitive to spice, start small then add more to taste. (Or if you enjoy the flavor and spice, by all means, add more!)
- Fresh lime juice: You will need a quarter cup lime juice for this recipe, which is about 2 limes. If yours are smaller, you may want to grab 3 just in case.
- Tahini: This is a condiment made from toasted ground sesame seeds. The taste is very distinctive, and it's a major ingredient in traditional hummus. Always be sure to find a good quality tahini that's smooth and not too bitter. (It should have a strong, earthy, nutty flavor.)
- Fresh garlic cloves: Use as much or as little as you prefer.
- Ground cumin
- Salt: I use fine grain salt for this recipe. You can also add black pepper to taste if desired.
Customizing
Omit jalapeno: For a mild, completely non-spicy version, omit the jalapeno. Add a 4-ounce can of mild diced green chiles (liquid drained) for added flavor instead.
Lemon juice: You can also make this with fresh lemon juice in place of the lime juice.
Other flavors: Add green onion, a pinch of cayenne pepper, chili powder, or even more jalapeno for stronger flavor and spice.
Looking for more hummus? Check out this Lemon Dill Hummus or basic Oil-Free Hummus as well!
Serving
Dip: Serve with crackers, tortilla chips, pita chips, pita bread, fresh veggies, etc.
Spread: Try it on sandwiches, wraps, burgers, etc. It's a great healthier alternative to traditional mayonnaise. (Try it on this Avocado Veggie Sandwich!)
Grain bowls: Use it as a condiment on your favorite grain bowl or salad bowl.
Dressing: You can also turn this hummus into a zesty salad dressing! Simply thin it out with more aquafaba/water and whisk until it reaches your desired consistency. Then it becomes a pourable, creamy dressing to drizzle on your favorite salads.
Storing
Store leftover homemade hummus in a sealed jar or airtight container in the refrigerator. We find it keeps well for about 4-5 days.
For more inspiration, also browse all vegan dip recipes or chickpea recipes.
Cilantro Jalapeno Hummus (Oil-Free)
Ingredients
- 15 oz. can garbanzo beans
- 1-3 Tbsp. aquafaba* (to desired consistency)
- 3/4 cup fresh cilantro (or more to taste)
- 1-2 jalapenos** (stems & seeds removed)
- 1/4 cup fresh lime juice (about 2 limes)
- 2 Tbsp. tahini
- 2 cloves garlic, minced
- 1/2 tsp. ground cumin
- 1/4 tsp. fine grain salt (more/less to taste)
Instructions
- Open the can of garbanzo beans and reserve 3 Tbsp. aquafaba.* Then rinse and drain garbanzo beans.
- Add all ingredients to a high-speed blender or food processor. (Start with 1 Tbsp. aquafaba and add more as desired.) Blend until creamy, about 20-30 seconds, stopping to scrape down the sides as needed.
- Taste and adjust flavors if desired.
Notes
Nutrition Per Serving (Estimate)
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Erin
It came out wonderful! We doubled the garlic... yum!
Kaitlin
Great call doubling the garlic, Erin! So glad it worked out for you.