This Jalapeno Hummus recipe is a smooth homemade hummus with fresh jalapenos for a spicy kick. Quick and Easy to make in a blender or food processor.
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This was my first time growing jalapenos in Maryland. I was able to harvest about 15 jalapenos. It just didn’t get hot enough this summer for a plentiful harvest. Believe me, I am not complaining. Southern Maryland summers are amazing. I think we only got over 90 degrees 8 times this summer. In Georgia, every year I had more jalapenos than I knew what to do with. Today I am sharing with you my Jalapeno Hummus Recipe.
You can follow the recipe and omit the jalapenos for plain hummus.
Or you can swap out the jalapenos for:
- roasted garlic
- finely chopped sun-dried tomatoes
- pine nuts
- Italian herbs
Garnish your jalapeno hummus for flavor and visual appeal.
- basil: I recently garnished with basil and it worked really well with the heat of the jalapeno. Below is a recent pic with torn basil leaves as the garnish.
- sliced jalapenos
The Heat from the Jalapeno
Before you get started, now is the time to decide how much heat you can take. My recipe below is spicy. I like the flavor of jalapeno but don’t want it to overpower the hummus. If you can handle the heat add more jalapenos at your own risk.
If you have never bought Tahini before it can be pretty tricky to find in the grocery store.
Tahini is typically sold in a glass jar.
You can find it near the olive oil, the olives, or near the salad dressings.
It will most likely look weird. The oil has separated from the sesame seeds. Not to worry. Just give it a good stir to mix it back together.
Or you can make your own with this Tahini recipe.
How to Serve
Serve Jalapeno Hummus with Grilled Naan Bread
- sugar snap peas
- bell peppers
Here are some items you might want to pick up before you get started.
Jalapeno Hummus Recipe
- 2 - 15.5 oz cans of garbanzo beans
- 1/3 cup tahini
- 3 jalapenos seeds, and ribs removed. (save a few slices for garnish)
- 1/4 cup lemon juice 2 fresh lemons squeezed
- 1 teaspoon salt
- 2 cloves of garlic roughly chopped
- 1 teaspoon cumin
- 2 tablespoons olive oil divided (save 1 tablespoon to drizzle on top to garnish)
- 1/8 teaspoon paprika garnish
- 1 teaspoon fresh chopped parsley garnish
Place all the ingredients EXCEPT the garnishes in a large food processor or blender.
Blend until smooth. You may have to occasionally scrape down the sides of the blender with a spatula and continue blending to keep things moving.
Pour into a bowl.
Sprinkle with paprika and parsley.
Drizzle with olive oil and garnish with a few slices of jalapeno.
Add more Jalapenos for extra heat.
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