Cilantro Jalapeño Hummus (Easy!)

This zesty Cilantro Jalapeño Hummus recipe is so delicious and simple to prepare right at home. It's great for snacks, dips, sandwich spreads, party platters, and more! (Vegan, gluten-free, refined oil-free.)

This creamy Cilantro Jalapeño Hummus is so easy to make right at home. It tastes much fresher than store-bought versions, plus you can fine-tune it just the way you like!

It features a protein-rich chickpea base blended with fresh cilantro, jalapeño, garlic, cumin, tahini, and tangy lime juice. (So good!) Plus it's vegan, gluten-free, and refined oil-free.

Whip it up for a healthy appetizer or party snack to serve to a crowd. Or you can try it on sandwiches, wraps, salads, and grain bowls for zesty flavor.

Ingredients for Cilantro Jalapeño Hummus

For this recipe, you'll 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.
• 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.)
• Jalapeño: I find jalapeños vary quite a bit in their spice level. If you're sensitive to spice, don't include the ribs and seeds. Start small then add more to taste. Or if you enjoy the flavor and spice, by all means add more. As a general rule, I often find the larger peppers are less spicy, and smaller peppers are more spicy. (But not always.)
• Fresh lime juice: You'll 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: I use two cloves, but you can use as much 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 jalapeño: For a mild, completely non-spicy version, omit the jalapeño. You could even 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 jalapeño for stronger flavor and spice.

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 or 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. I find it keeps well for about 4-5 days.

For more inspiration, also browse all vegan dip recipes or chickpea recipes.

If you're enjoying this jalapeño cilantro hummus recipe, also check out:

• Cashew Pesto (Oil-Free)
• Quinoa Tabbouleh

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