As ubiquitous as Hummus is these days, finding your favorite flavor combo for hummus that hits the right notes can be a challenge. Today, I am excited to share a recipe for one of the spicy hummus that I like most.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Jump to:
My love for finger foods is no secret and a recipe as easy as hummus makes it even easier to prepare a quick snack on a Friday and crash in front of the TV! But you do not have to feel too guilty about it either.
Hummus is a lot more nutritious than most other chip dip alternatives out there.
The prep work is a cinch - especially if you are using a can of cooked garbanzo beans instead of cooking them yourself. You can get creative with the flavors you need in your hummus.
I have tried roasted Beets, Bell peppers, and Jalapenos to name a few.
Jalapeno brings the hummus alive with its heat and makes it a perfect match for any social gathering or a movie night at your home.
When I prepared this for the first time, it was a huge hit at my house. Even the kids did not mind the heat from Jalapenos because the flavor from garbanzo beans evens them out.
How to make Jalapeno Hummus
I prepared this hummus the authentic way by cooking the garbanzo beans and cooling them before I used them for the Hummus.
I suggest you do the same before you buy the cooked canned beans. Canned beans, although nutritious, do not bring the freshness you prefer in hummus.
Here’s the recipe for homemade chickpeas. You will need an Instant pot or an electric pressure cooker to cook them at home. Once you are through with cooking the garbanzo beans, the rest of the procedure is a breeze!
Blendtec blender for hummus
I used a Blendtec blender to prepare this, only because I do not have a food processor.
But it really does not make a difference from what you use to blend the ingredients as long as you bring the right consistency.
Expert tips
- Roast the jalapeno and garlic before you blend them.
- You can roast them on a stovetop or use an oven.
- After you roast the jalapeno, you have the option of peeling off the skin or leaving them as is. There is not a noticeable difference in it.
- Add cumin and black pepper to get an authentic taste.
- Add a hint of lime or lemon to the hummus, if it turns out too spicy for your taste.
- You can store this hummus in the refrigerator for up to 3 days.
Related recipes
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
📖 Recipe
Jalapeno Hummus Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups cooked chickpea/ Garbanzo bean
- 3 jalapeno
- 4 garlic cloves
- Salt to taste
- 1 lemon or lime
- 3 tablespoon olive oil
- A handful of fresh cilantro or ¼ cup chopped
- ½ teaspoon cumin powder
- ½ teaspoon black pepper powder
- ¼ teaspoon red chili powder for garnish
Instructions
- Place a pan over medium heat, and add a little oil and roast the jalapeno and garlic.3 jalapeno, 4 garlic cloves
- Remove the stem and peel the skin of jalapeno but that is optional.3 jalapeno
- Blend the ingredients one by one, including the spices. Blend to a smooth and creamy consistency.2 cups cooked chickpea/ Garbanzo bean, Salt to taste, 1 lemon or lime, ½ teaspoon cumin powder, ½ teaspoon black pepper powder, 3 tablespoon olive oil
- Garnish it your way with cilantro, or chili powder to match your interest.¼ teaspoon red chili powder for garnish, A handful of fresh cilantro or ¼ cup chopped
- That’s it! Enjoy the creamy, spicy, nutritious hummus with vegetables or chips.
Notes
- Roast the jalapeno and garlic before you blend them.
- You can roast them on a stovetop or use an oven.
- After you roast the jalapeno, you have the option of peeling off the skin or leaving them as is. There is not a noticeable difference in it.
- Add cumin and black pepper to get an authentic taste.
- Add a hint of lime or lemon to the hummus, if it turns out too spicy for your taste.
- You can store this hummus in the refrigerator for up to 3 days.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Pin this recipe for later use
Anjuli
I made this today. It was wonderful. I loved the level of spice. I just added my jalapeños one at a time to the blender. I ended up using the recommended 3 peppers. So good with some mission chips. Thanks!
Karly
This sounds amazing! Definitely be trying this!
Uma Raghupathi
Thank you 😊
Kelly
Oh my goodness this sounds AMAZING and I love that you roast the jalapeno first. It's also so pretty and I think it would be great in the summer with a platter of fruit, cheese, and crackers.
Swathi
This is really hot hummus, but love to try with some chips, hotness perfectly balance with the creaminess of chickpeas.