appetizers and snacks, Recipes

Spicy Jalapeño Cilantro Hummus

Spicy Jalapeño Cilantro Hummus - a blend of chickpeas, thahini, cilantro and lime for a smooth and creamy Mediterranean dip! You can thank my husband, picky-eater-Pat, for this Spicy Jalapeño Cilantro Hummus recipe…

It’s hard to get him to eat veggies. My one-year-old gobbles them up, but my 30+ year-old husband won’t touch them unless I really push it. But over the years, I’ve found one way to get more veg into his mouth:

Spicy hummus.

If I put a glob of spicy hummus on his plate next to some chopped carrots or cucumbers, he will eat them all! However, as I’ve searched for the best store-bought spicy hummus, I’ve been disappointed to learn that pretty much all store-bought hummus contain seed or vegetable oils (sunflower, canola, etc.) that I do my best to avoid in our home. So one day I came to the conclusion that it was time I learn to make my own hummus.

And WOW I’m glad I did.

Spicy Jalapeño Cilantro Hummus - a blend of chickpeas, thahini, cilantro and lime for a smooth and creamy Mediterranean dip! Homemade hummus is SO much better! It’s creamier, softer, and you can make all sorts of different flavors and combos. (If you haven’t tried our Roasted Red Pepper Hummus, give it a shot when you run out of this Spicy Jalapeño Cilantro Hummus!)

You’ll notice there are a few extra steps in this recipe (like boiling your canned chickpeas, letting your garlic sit in lime, sautéing the jalapeños, etc.) If you follow this method, you’ll get the best hummus possible. If you need to take short cuts and just dump it all in the food processor and blend it up quick, it will still be good, but def not as creamy and soft as if you take a few extra minutes to follow my steps.

But regardless, we can celebrate, because Spicy Jalapeño Cilantro Hummus means more veggies consumed, and that’s always a win. 😉

Spicy Jalapeño Cilantro Hummus

Total Time: 30 minutes

Yield: 8-10 servings


  • 1 can chickpeas
  • 1 tsp. baking soda
  • 2-3 Jalapeño peppers, diced
  • 1 tsp. cumin
  • 1/4 cup lime juice (about 2 large limes)
  • 2 large cloves garlic
  • 1/2 tsp. salt
  • Handful of cilantro
  • 1/2 cup tahini
  • 2 Tbsp. ice water
  • 2 Tbsp. avocado or olive oil, plus more for sautéing
  • Salt and pepper to taste
  • Cayenne pepper 1/4 tsp- 1.2 tsp. depending on desired heat level


  1. Drain and rinse chickpeas. Place in medium saucepan, cover with an inch of water, add baking soda and bring to a boil. Reduce heat and simmer for about 20 minutes, until chickpeas are breaking apart and bulging. Drain and rinse with cold water. *This step makes the hummus extra creamy.
  2. While chickpeas are cooking, sauté diced jalapeños in some avocado oil. Once soft, add cumin and stir to coat. Set aside.
  3. In a food processor, combine lime juice, 1/2 tsp. salt and garlic cloves. Pulse until cloves are finely chopped and allow to sit for 10 minutes. *This step reduces the "bite" of the garlic.
  4. Add cilantro and tahini to food processor. Process until smooth. While the processor is still running, drizzle in 2 Tbsp. ice water. (You can add more later on if you'd like a thinner consistency.)
  5. Add cooked chickpeas. Process until completely smooth. While processing, drizzle in 2 Tbsp. avocado/olive oil.
  6. Add cayenne pepper as well as salt and pepper to taste.
  7. Keep chilled and enjoy with pita chips, veggies, spread on sandwiches, etc.

*This post contains affiliate links, which means if you purchase a product from a link, we receive a portion of the money. This doesn’t affect your price in any way, and we appreciate your help to keep Kiwi and Carrot up and running!

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