Cilantro Jalapeño Hummus Recipe

Hummus can be made up to 3 days in advance and kept covered in the refrigerator. Keep remaining jalapeño oil separate to drizzle over just before serving.



  • 1/4 cup olive oil
  • 3 jalapeños, stemmed, seeded (if you’d like it less spicy), and minced
  • 2 cloves garlic, minced
  • 2 (15.5-ounce) cans garbanzo beans
  • 1/2 cup packed cilantro leaves, about 1 small bunch
  • 7 tablespoons well-stirred tahini
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup water
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon smoked cumin or regular cumin


  1. Heat oil in a medium frying pan over medium heat. Add jalapeños and season with salt. Cook, stirring occasionally, until starting to soften, about 2 minutes. Add garlic and remove from heat.
  2. Drain and rinse the garbanzo beans. Pop each bean out of it’s skin.
  3. Place beans, cilantro, lemon juice, water, tahini, salt, and cumin in the bowl of a food processor fitted with the blade attachment. Add 3/4 of the jalapeño mixture. Reserve the rest for garnish.
  4. Blend until smooth, stopping to scrape down the sides a few times.
  5. Scrape into a serving bowl and drizzle with remaining jalapeño mixture. Serve with veggie chips, carrot sticks, or tortilla chips.