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Cilantro Jalapeno Hummus


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Cilantro Jalapeno Hummus 1 Picture


  • 1/2 cup cilantro leaves, chopped
  • 2 jalapeno peppers, seeded and diced
  • 1 clove garlic, coarsely chopped
  • 3 Tbs lemon juice
  • 1/4 reserved bean water or water
  • 6 Tbs tahini
  • 2 Tbs olive oil
  • 1-15.5 oz can chick peas, drained and rinsed
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • dash of cayenne pepper, to taste


Adapted from


Step 1

In a blender or food processor combine cilantro, peppers and garlic. Pulse until combined and finely chopped. In a ramekin stir together lemon juice and water (or bean water). In a separate ramekin stir together tahini and olive oil. Set both aside.

To the cilantro, jalapenos and garlic, add chick peas and lemon/water mix. Puree and scrape sides as needed. Add salt, cumin and cayenne and slowly pour in tahini/oil mixture. Puree again and scrap down sides until well combined.

Spoon hummus into a serving bowl and cover with aluminum foil or plastic wrap and keep in fridge. As I said, it’s best the day after, so let it chill overnight if possible.

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