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.
- 3 1/2 cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed - I prefer cooked beans
- 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 tbsp extra virgin olive oil
- 1 1/2 tsp cumin
- 3/4 tsp salt, or more to taste
You will also need
- Food processor
- 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.
- 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.
- 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.
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