^{A zesty twist to one of your favorite household snacks. You won’t be able to resist adding this to many recipes that need spice and freshness!}

Unlike the classic Roasted Garlic & Lemon Hummus recipe, this chickpea snack has a totally unique flair that I wish I could find more often in the store. Anything that is slightly spicy and tops well on a taco is a perfect staple for my fridge.

My parents were the ones that convinced me to stop buying hummus (even though it’s so good and usually on sale). They perfected their own classic recipe years ago. I, on the other hand, rarely have a desire for the classic flavor. I expect my chickpea dip to have a spin on it, which is exactly what this recipe has to offer.

Let’s also not forget the real reason we make hummus….and this goes for all hummus recipes:

It’s packed with protein and fiber so it’s good for you.
It’ll keep you full and fulfilled.
It is the perfect spread to almost any sandwich or wrap or even just a topping to a breakfast plate or salad (super versatile).
You can add whatever you want to hummus to make it your own favorite flavor.
Even though it’s the“healthy guest” at the party…No one ever really gets upset when it’s on the table.
Oh…and it’s sooo easy to make I promise you that it’s hard to mess it up and it’ll take you very little time!

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Cilantro Jalapeno Hummus

Print Recipe

A zesty twist to one of your favorite household snacks. You won’t be able to resist adding this to many recipes that need spice and freshness!

Prep Time:1

Cook Time:30

Ingredients

1 ½ jalapenos
2-3 cloves garlic
1 (15 oz. can) chickpeas drained
½ (15 oz. can) white beans drained, liquid reserved
½ teaspoon baking soda
½ cup cilantro loosely packed
1 tablespoon pickled jalapeno brine (or 1 Tbsp. apple cider vinegar)
2 tablespoons tahini
1 tablespoon olive oil extra virgin
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat oven to 400 degrees. Wrap jalapeño and garlic cloves in aluminum foil pouch. Wrap tight. This can been added to the oven when the oven is preheating or heated. Cook for 15-17 minutes.
While roasting the jalapeno and garlic, drain chickpeas and white beans (but reserve 1/4 cup of white bean liquid and place in the fridge.) In a medium pot, place chickpeas and beans and completely cover with water. Add baking soda. Boil for at least 20-30 minutes. Drain and let cool for another 10-15 minutes.
(If possible – gently pinch away the shells of the chickpeas after they have cooled. The less shells, the creamier the recipe)
Combine all ingredients, minus the white bean liquid and roasted jalapeño and roasted garlic. Puree on high speed for 2-3 minutes.
Add roasted garlic, roasted jalapeno and the white bean liquid to thin out and smooth out hummus consistency until smooth for at least one more minute.
Chill for at least 30-60 minutes before serving.

Notes

Lets talk ingredients and techniques!

I’m not going to say that the only way to make legit hummus is by using fresh chickpeas that have been soaked and boiled overnight. I think the can is just fine. I am still looking to test this but for time and money sake, the can is A-ok.

One of the main reasons I boil the chickpeas before (if at all) peeling the outer skins is because the boiling with baking soda makes the chickpeas more vulnerable to the blending process. By that I mean, the skins did slide off faster and the beans were softer. I will say this…if you skip this step…it is not the end of the world. I actually think softening the beans is more beneficial then spending time taking the skins off but if you have time to do both, it really doesn’t hurt the recipe.

To take off the skins, gently use your index finger and thumb to pop off the chickpea skin. I can promise you will not get to every one but again…if you find time to do so….maybe find a hobby? 😉

I have heard that adding cooked oils and extra citrus or even citric acid preserves the hummus longer in the fridge. If I am a betting woman, I would say that that sounds correct but I have not had hummus in the fridge long enough to prove that theory. So don’t take my word for it.

I really prefer to use fresh ingredients in the hummus. It’s already vibrant as it is so why dumb it down too much….(minus the canned chickpeas lol) but again…we are evaluating the process of hummus. Try not to overthink it!

Use the cilantro stems! If you’re anything like me and you have slowly weened yourself into somewhat enjoying this confusing herb, use the whole plant. The stems, I have learned, have a lot of that cilantro flavor. This is a tip for those not interested in tons of cilantro flavor – then don’t use the stems.

Last but not least – choose your own consistency. I like that perfect in-between of thick and creamy. Sometimes if you want a more hearty spread, use less liquid or oil. If you like it more as a drizzle to a recipe, add more liquid. It’s your choice!

How long does it last and where?

Hummus lasts for a week or more in the fridge. Usually it is best when stored in an airtight container. Try adding acid like citrus to the recipe to preserve the flavor more. I would say one week is probably your go to time frame.

Can you freeze it?

It has been done! It doesn’t seem that necessary since the ingredients are shelf stable and don’t need to be used that quickly when you decide to make a batch. If you’re just curious though, it does hold up well in the freezer.

Substitutions?

I have made so many types of hummus that don’t have chickpeas or may even have a combination of chickpeas and white beans. My all time favorite “hummus” is actually made from black beans. Get creative! I am just sticking to the basics in these recipes.

Tips and Tricks

Boil the chickpeas in water with baking soda to allow the beans to become softer and to loosen up the skins. Not a MUST DO tip but helps making this creamier and easier to blend

Use fresh ingredients (other than the chickpeas). When using any and all citrus varieties, use both the juice and the zest. This recipe for sure you need both because you will not get the overarching lime flavor without it. If you don’t like lime or citrus, leave it out…but that would be weird.

What to serve with it?

Pita Recipe
Fresh cut vegetables like carrots, celery, cucumbers, mini peppers, radishes, snap peas and/or any type of cracker
On top of your favorite breakfast, lunch or dinner sandwich or wrap