Jalapeno Cilantro Hummus is ultra creamy and refreshing with a hint of spice. Enjoy this healthy, delicious snack with fresh veggies or pita chips.

We can't get enough of this Jalapeño Cilantro Hummus. Since Trader Joe's discontinued their hummus I knew I had to make a copycat version that our family could enjoy. Let me tell you, this homemade version beats store-bought every time. We love serving it for taco night along with Guacamole without Onion and Salsa without Onion.
Jump to:
- Recipe Highlights
- Ingredient Notes and Substitutions
- How to Make Jalapeno Cilantro Hummus Step By Step
- The Secret to The Ultra Smooth Texture
- Recipe Tips
- Ways to Serve Jalapeno Cilantro Hummus
- Customize The Recipe
- Storage Tips for Jalapeno Cilantro Hummus
- Common Questions
- More Must-Try Dips
- Ultra Creamy Jalapeño Cilantro Hummus
Recipe Highlights
- You can feel guilt-free eating this Jalapeno Cilantro Hummus because it's healthy and packed with various nutrients like fiber and protein. You can read more about the benefits of hummus here.
- The texture is ultra creamy and there's no need to peel the chickpeas which can be tedious.
- It's quick and easy to make
- Simple ingredients
Ingredient Notes and Substitutions

Garbanzo Beans - We use canned chickpeas to keep it simple. Be sure they're rinsed and drained for the freshest flavor. You can use dried and cook your own.
Baking Soda - Helps the chickpeas cook faster and contributes to a smoother hummus.
Lime - Lemon can be substituted. Use one lemon in place of two limes.
Tahini - This is a must for binding the hummus. Unsweetened nut butter or Greek yogurt can be substituted.
Jalapeno - Peppers with more wrinkles tend to be hotter than smooth peppers, this is how we adjust the heat in the hummus. You can substitute with serrano peppers but be prepared for more spice.
Cilantro - Try substituting parsley if you don't like the taste of cilantro.
See the recipe card for full information on ingredients and quantities.
How to Make Jalapeno Cilantro Hummus Step By Step

Step 1: Place the chickpeas and baking soda in a saucepan. Cover with water by a few inches. Bring to a boil and simmer for 20 minutes or until the chickpeas have become soft and the skins are falling off. Once done place the chickpeas into a strainer and rinse well with cool water.

Step 2: Meanwhile place the garlic, lime juice, tahini, salt, water, cumin, jalapeños, and cilantro in a food process and blend scraping down the sides as needed.

Step 3: Add the overcooked chickpeas and olive oil and blend until smooth and creamy. Garnish with jalapeño slices and serve with your favorite veggies or crackers.
The Secret to The Ultra Smooth Texture
There are a lot of smooth hummus recipes that recommend peeling the skins. This works great but takes a bit of time. I opt for simmering the chickpeas in water and baking soda because it can cook while I prepare the other ingredients and it's very effective. This is a secret that restaurants use to achieve that perfect creamy texture. Something else I recommend using is a high-powered food processor or blender.
Recipe Tips
Wear gloves when working with jalapenos. Don't learn the hard way.
Wash your cilantro thoroughly to remove any residue or sand.
Cut back on the amount of jalapenos used or opt for jalapenos with smooth skin and be sure to take out all the seeds to adjust the spice that fits your family.
Ways to Serve Jalapeno Cilantro Hummus
- Serve with your favorite veggies like bell peppers, carrots, or celery
- Use Jalapeno Cilantro Hummus as a spread on your favorite sandwich or wrap like this Bagel BLT or Grilled Sriracha Chicken Wrap.
- Add a dollop of Jalapeno Cilantro Hummus to your favorite bowl or salad. I love it on a Buffalo Chicken Rice Bowl and a Bang Bang Shrimp Salad.
- It's a must-try over tacos. Whether you make Blackened Chicken Tacos or Tacos de Camaron it'll elevate the flavors and add the perfect spice.
Customize The Recipe
- Make this recipe low-fat by substituting tahini for an alternative like sunflower seed butter or a low-fat Greek yogurt.
- Incorporate a smoky flavor by adding 1/2 teaspoon of smoked paprika.
- Roast the jalapenos in the oven at 400 degrees until they're charred and blistering then add to the hummus.
Storage Tips for Jalapeno Cilantro Hummus

For optimum freshness, keep in the fridge for up to 3-4 days. You can freeze the hummus if stored properly for up to 3 months.
Common Questions
Most recipes use canned chickpeas as they are. For ultra-creamy hummus, you'll want to either peel the chickpeas or cook them in baking soda until plump and starting to fall apart.
This recipe has around 8 grams of protein per serving.
Yes. To do this rinse 1 1/2 cups chickpeas and soak overnight for around 8 hours. Then place in a pot of water and simmer for 1-2 hours until softened. To make it ultra creamy peel the skins after they've simmered or continue simmering for an additional 20-30 minutes with the addition of baking soda.
More Must-Try Dips
If you tried this Jalapeno Cilantro Hummus or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Ultra Creamy Jalapeño Cilantro Hummus
Equipment
- Food Processor
Ingredients
- 1 15 oz can garbanzo beans rinsed and drained or 1 1/2 cups cooked chickpeas
- 1/2 teaspoon baking soda if using canned chickpeas
- 1 clove garlic roughly chopped
- 2 limes squeezed
- 1/2 cup tahini paste
- 1/2 teaspoon salt
- 2 tablespoons ice water
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- 2 large jalapeños seeded and cut into chunks
- 1 cup fresh cilantro
Instructions
- Place the chickpeas and baking soda in a saucepan. Cover with water by a few inches. Bring to a boil and simmer for 20 minutes or until the chickpeas have become soft and the skins are falling off. Once done place the chickpeas into a strainer and rinse well with cool water.
- Meanwhile place the garlic, lime juice, tahini, salt, water, cumin, jalapeños, and cilantro in a food process and blend scraping down the sides as needed.
- Add the overcooked chickpeas and olive oil and blend until smooth and creamy. Garnish with jalapeño slices and serve with your favorite veggies or crackers.
Notes
- Wear gloves when working with jalapenos.
- Wash your cilantro thoroughly to remove any residue or sand.
- Cut back on the amount of jalapenos used or opt for jalapenos with smooth skin to make the spice more mild.
This ultra-creamy jalapeño cilantro hummus is zesty, herby, and has just the right kick of heat. I tried it as a sandwich spread, and it was amazing!