Jalapeno Hummus

4 from 6 votes

Here's an easy way to make a fiery batch of Jalapeno Hummus! Giving it a burst of jalapeno-lime-cilantro flavor is a welcome update to a classic dish.

Prep Time5

Total Time5

Servings:

Calories: 131kcal

Author: Mexican Please

Ingredients

2 cans chickpeas (garbanzo beans)
3-5 jalapenos
juice of 2 limes
15-20 sprigs cilantro
5 garlic cloves
1 teaspoon cumin
1 teaspoon salt
1/4 cup tahini
freshly cracked black pepper
3 tablespoons olive oil
splash of water

Instructions

Start by prepping all of the ingredients. Peel the garlic cloves and give the jalapenos and cilantro a good rinse. I typically twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together. I also usually drain and rinse the chickpeas before using them.
Add all of the ingredients to a blender or food processor and combine well. Take a take for seasoning and heat level. I added an extra jalapeno (four total) and another generous pinch of salt to this batch.
Serve immediately and store leftovers in an airtight container in the fridge.
If you want to serve it with a cheese quesadilla, simply add cheese to half of a flour tortilla, fold onto itself, and crisp it up in a dry skillet over medium-high heat. Cook for 2-3 minutes per side or until it is turning golden brown and the cheese is melted.

Notes

Using three jalapenos will give your Hummus medium zip. For a milder version start with 1-2 jalapenos. After doing some taste testing you can always plop another jalapeno in the blender to add more heat.

You can always substitute serranos for the jalapenos if that's all you have available. Serrano vs. Jalapeno: What's the Difference?

Nutrition