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5.0 from 9 votes

Spicy Hummus with Jalapeño Salsa

Lusciously creamy, spicy hummus topped with a zesty minced jalapeño salsa and ready to be devoured! I'm completely bonkers for this fiery, flavorful hummus and can't wait for you to try it!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 servings
Calories: 132 kcal
Course: Appetizer
Cuisine: Mediterranean

Ingredients

  • 15 oz canned chickpeas
  • ½ tsp baking soda
  • 2 cloves garlic
  • ¼ cup lemon juice from 1 + 1/2 lemons
  • ½ tsp sea salt
  • ⅛ tsp cayenne pepper plus extra to taste
  • 1/4-1/2 tsp ground cumin
  • 2 TBSP extra virgin olive oil
  • ¼ cup Tahini plus extra to taste
  • 2 TBSP ice water
  • Extra virgin olive oil for drizzling grab a regular one or a spicy infused oil!
  • paprika for topping
JALAPENO SALSA
  • 2-3 Jalapeno peppers (seeded and minced)
  • Juice of 1/2 a lemon
  • 1 TBSP white wine vinegar
  • 1 TBSP water
  • ½ TBSP sugar (optional; adjust if needed to control heat)
  • ⅛ tsp salt
  • fresh chopped cilantro to taste

Instructions

    Cup of Yum
  1. Cooking canned chickpeas is my favorite hack for ULTRA creamy hummus! Drain and rinse your beans then add to a medium saucepan with 1/2 tsp baking soda. Pour in water until water line is about 1-2 inches above the chickpeas and set to boil on high. Boil for 20 minutes, tossing in 2 cloves of garlic in with it after 10 minutes.
  2. While the chickpeas boil, make the salsa.
  3. Pour chickpeas and garlic into a fine mesh strainer and drain. You can remove any skins that may have popped off if you'd like but it's totally optional!
  4. In a trusty food processor or high-powered blender, add chickpeas, lemon juice, sea salt, cayenne, cumin, and olive oil. Blend well.
  5. Scrape down the sides if needed, and add tahini and ice water. Continue blending until hummus is delightfully creamy. Feel free to add any extra tahini or ice water if needed to thin the hummus. Next any extra seasoning to taste (I always dive in with a carrot or pita wedge to taste test) and scrape into a bowl for serving.
Jalapeño Salsa Instructions
  1. Slice the stems off the peppers and cut in half lengthwise. Scoop out the seeds/membrane with a spoon or gloved fingers if needed. Cut peppers into strips and finely mince. Place in a small bowl with remaining ingredients (and any jalapeño seeds you want to add back in for extra heat) and allow to marinate.
  2. Drain the liquid (we only needed it to marinate the peppers), then place a pile of jalapeño goodness in the center of your hummus. Drizzle hummus with olive oil, sprinkle with paprika, and dive in with your favorite veggies and pita!

Notes

  • The jalapeño salsa can be fiery with a capital F-I-R-E if you're so inclined. The more seeds you allow into the salsa, the spicier it will be. My garden has really fiery peppers so I opted for a spoonful of sugar in the salsa to calm things down a bit. Feel free to make your salsa as spicy or as mild as you'd like so by all means, adjust to taste.
  • I had some jarred garlic on hand and added little drizzle over the top of my salsa and hummus. Feel free to follow suit if you're also a garlic fiend! You could also sauté fresh minced garlic in a little olive oil and use it for drizzling on top.
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 132kcal (7%) Carbohydrates 11g (4%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 412mg (17%) Potassium 145mg (4%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 134IU (3%) Vitamin C 16mg (18%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 132

% Daily Value*

Calories 132kcal 7%
Carbohydrates 11g 4%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 1g 5%
Sodium 412mg 17%
Potassium 145mg 3%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 134IU 3%
Vitamin C 16mg 18%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.