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4.9 from 27 votes

Spicy Jalapeño Hummus

Healthy green vegan mezze recipe. Lighter, zesty alternative to guacamole. Serve with pita chips, bread or crudités #vegan

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 12 servings
Calories: 134 kcal
Course: Side Dish
Cuisine: Middle Eastern

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.

Notes

  • You will also need: Food processor
  • Note: to make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not necessary, it will ensure that your hummus turns out very smooth and creamy.
  • Note: to make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not necessary, it will ensure that your hummus turns out very smooth and creamy.
  • If using canned chickpeas, drain the chickpea water from one can into a small bowl and reserve. If cooking the beans, follow my soaking and cooking instructions here. Drain the beans after cooking, reserving 1/2 cup of the cooking water in a small bowl.
  • If using canned chickpeas, drain the chickpea water from one can into a small bowl and reserve. If cooking the beans, follow my
  • soaking and cooking instructions here
  • . Drain the beans after cooking, reserving 1/2 cup of the cooking water in a small bowl.

Nutrition Information

Calories 134kcal (7%) Carbohydrates 15g (5%) Protein 5g (10%) Fat 6g (9%) Sodium 152mg (6%) Potassium 193mg (6%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 75IU (2%) Vitamin C 6.4mg (7%) Calcium 39mg (4%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 134

% Daily Value*

Calories 134kcal 7%
Carbohydrates 15g 5%
Protein 5g 10%
Fat 6g 9%
Sodium 152mg 6%
Potassium 193mg 4%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 75IU 2%
Vitamin C 6.4mg 7%
Calcium 39mg 4%
Iron 1.9mg 11%

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