Spicy Jalapeño Hummus – Healthy Green Mezze Recipe. Lighter, Zesty Alternative to Guacamole. Serve with Pita Chips, Bread or Crudités #vegan
Growing up in California, I was very lucky to experience a variety of authentic Mexican foods growing up. From meals shared with family friends born in Pueblo, Mexico to after-school snacks at our local taqueria, it was never difficult to find a piping hot plate of Arroz con Pollo or Guacamole. We even had a local woman who made tamales for us; she sold them door-to-door each month, and my mom always made sure to buy a few extra chicken ones for me. After meeting my husband and learning to cook the foods of his birth country, Israel, I was surprised to discover many similarities between Mexican and Middle Eastern cuisine. From the liberal use of cumin and cilantro to simple recipes with bold ingredients, the two regional approaches to food had quite a lot in common. In fact, al pastor— classic Mexican street food– is most likely a descendant of shawarma recipes brought by Lebanese immigrants to Central Mexico.
That’s why a fusion dish like Spicy Jalapeño Hummus isn’t really so surprising. It seems like a perfectly natural pairing… chickpeas are whipped together with hot peppers, tahini, cilantro, cumin and mild roasted garlic. The result is a super tasty, kicked up version of classic hummus. It’s a lower fat, zestier alternative to guacamole. Serve with tortilla or pita chips, fresh vegetable sticks or warm fresh bread. Or, if you’re like me, just eat it by the spoonful. I keep a tub of it in the refrigerator to snack on all week long.
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Beauty shots and styling by Bethany Nauert.
Spicy Jalapeño Hummus
Ingredients
- 3 1/2 cups soaked and cooked chickpeas OR 1 1/2 cups dry (or 2 cans)
- 1/3 cup tahini paste
- 8 roasted garlic cloves for instructions click here
- 2-5 jalapeños seeded (depending on personal spice preference)
- 1/3 cup cilantro chopped
- 1/4 cup fresh lemon juice or more to taste
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons cumin
- 3/4 teaspoon salt or more to taste
NOTES
Instructions
- Put the blade attachment in your food processor. Place chickpeas, tahini paste, roasted garlic, seeded jalapeños, chopped cilantro, lemon juice, olive oil, cumin and salt into the processor. Jalapeño heat levels tend to vary by pepper so start with 2; you can always add more to make it spicier.
- Pulse the ingredients for about 60 seconds, then process until smooth, scraping the sides of the processor periodically with a spatula. Taste the mixture and add more jalapeños, salt or lemon juice to taste. Process again to blend any additional ingredients. If the texture seems too thick, add some of the reserved water from the chickpea can or cooking liquid and continue to process until desired consistency is reached.
- Transfer hummus to a serving dish. Serve with pita chips, crackers, or fresh dipping vegetables. If not serving immediately keep refrigerated for up to 5 days.
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Recipe Ideas
Simply Recipes – Jalapeño Cornbread
The Beeroness – Goat Cheese Crostini with Beer Pickled Jalapeños and Mangoes
Excellent … a nice add to the potential of tweaked hummus recipes.
Really enjoy you recipes and ideation ….
Would you consider providing ingredient quantities by weight and/or volume measure (metric and US)
Much appreciated,
Michael
Hi Michael, Tori’s assistant Ashley here. Happy to hear you’re enjoying our different hummus recipes.
We actually do have the option of switching from US to metric just above the ingredient list. 🙂 If you click on “metric” all of the measurements will switch over. Hope this helps!
Best hummus I’ve ever had. By far!
We just tried Oasis Jalapeno Hommus for the first time and loved it. I wanted to make some myself for me and my husband. This recipe nailed it and hit the spot. Husband loves it too!
Hey just tried your recipe. It’s good but there is this bitter after taste to it. What would it be. If I add more lemon juice that helps but still trying to figure out what is it.
Hi Deepti! The bitterness most likely comes from the jalapeños. Some batches of fresh jalapeños can be bitter, for whatever reason. It’s rare, though. Hopefully your next batch won’t be!
This is an excellent recipe all around. I enjoy very pronounced flavors so I added more salt and leon but either way would have enjoyed it.
My jalapeños are growing like crazy and this a great spread to put on sandwiches.
Definitely going to be my husband’s favorite dish!!!! He loves hummus and if it’s spicy it’s even much better. Going to make it today. Thanks for sharing!
Super easy and delicious!!!
Tried to post before but it went into cyberspace. Once again, can you think of a substitute for the tahini?
Family member allergic to tree nuts and sesame. Replicating the tahini taste and texture is hard. All suggestions welcome
Hi Laura, Tori’s assistant Ashley here! I do not know of a suitable substitute for tahini in hummus.
Why not try using an avocado to add some richness if you can’t use tahini?
Tastes great without tahini!