This Cilantro Jalapeno Hummus is an easy, healthy dip made in minutes with fresh ingredients. Great as a spread, too!
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4.59 from 17 votes

Cilantro Jalapeno Hummus

If cooking your own chickpeas from scratch the cooking time is 90 minutes. When it comes to snacking and dips, I must say this Cilantro Jalapeno Hummus is my go to for being healthy, filling and versatile. This sure hits the spot!
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: Middle Eastern
Keyword: cilantro hummus recipe, homemade hummus, jalapeno hummus recipe
Servings: 12 servings
Calories: 135kcal
Author: Kevin Is Cooking


  • 16 oz dried chickpeas OR
  • 2 - 15 oz cans cooked garbanzo beans one can drained
  • 1 bunch cilantro stems included
  • 2 jalapeños stems removed
  • 2 lemons juiced
  • 2 tbsp olive oil
  • 6 garlic cloves
  • 6 tbsp tahini
  • kosher salt to taste
  • garnish with sumac optional


  • Soak the garbanzo beans overnight in water without any salt. The water should be covering them by at least 2 inches, this will be absorbed. Add more water to the bowl if needed. OR you can use 2 cups canned garbanzo beans instead.
  • Drain and cook the pre-soaked garbanzo beans in a pot with 1 inch of water covering. Bring to a boil and cook for 90 minutes, or until they are soft. Drain and set aside.
  • In a food processor or Vitamix, blend all of the cilantro, jalapeño, garlic, olive oil, tahini and lemon juice to a purée. Add the kosher salt and 3 cups cooked garbanzo beans (OR 2 cans cooked, one drained) and continue to blend until this is a smooth paste. Save remaining cooked garbanzo beans for other use. If it gets too thick add more lemon or olive oil to thin. Season to taste.
  • Serve with soft or toasted pita bread chips. Garnish hummus with a drizzle of good olive oil and sumac if desired.


Calories: 135kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 180mg | Fiber: 4g | Vitamin A: 130IU | Vitamin C: 13.5mg | Calcium: 44mg | Iron: 1.4mg