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Jalapeno & Cilantro Hummus

What you need: 

3 cloves garlic
2 (19 ounce) cans chickpeas, drained
3 tablespoons lemon or lime juice
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup cilantro, chopped
2 jalapeno peppers, seeded and chopped

What you do: 

1. Place garlic in a food processor and process until minced. Add beans, lime (or lemon) juice and salt. Process into a puree.
2. With the processor running, slowly add olive oil in a steady stream. Add cilantro and jalapenos.
3. Process until mixture thickens and ingredients are completely mixed. If you can't find fresh jalapenos, you can use a small can of pickled ones.

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


It's pretty good.  Makes a lot.  Bonus points for being void of tahini.


As Is, it wasn't good at all. It called for too much oil and I'm an evoo lover so I use it in everything. With that being said, I had to use an extra 1/2 cup of cilantro, more garlic, way more lemon, salt and even added some cumin. BUT there's a positive here....with my modifications it was the best hummus ever. I love how the jalapenos and cilantro compliment each other so well. I will be using this on sandwiches and wraps. Thanks for the basics!


Really good! I had a bit of a hard time getting it to blend, at first... possibly b/c my blender is extra wimpy; possibly b/c I can NOT just follow directions, & I put everything in all at once... But I added a couple tbsp's of water & a spash more lemon juice, & it worked out. I also added about 1 or 1.5 tsp whole cumin seeds, 'cause I like cumin; didn't measure cilantro/ just used a big 'ol handful, for similar reasons... YUMMY!

I also made salad dressing with it, which turned out (also) great... used 1/2 cup hummus, a little more juice (1/2 lemon), a squirt of Bragg's, 1 tbsp water, & about 1/2 tsp sesame oil -- shook it up hard in a lidded jar, put it on spinach salad, & was happy in the belly!

Thanks for the recipe-- I'll def'ly make it again!


wow! this is pretty good. i added a bit of the jalapenos juice from the can, spicy!


A good basic recipe, especially for those of us without tahini.

I added a few things to the basic recipe, because I wanted it to be a lot spicier.  I added cayenne, cumin, and some Asian chili sauce.  Also, I only used half the amount of garbanzo beans, because my food processor is really small.  I used the same amount of everything else, though and it still wasn't really that spicy.  Maybe leave in some of the seeds from the jalapenos?  That would definitely add some spice.


This is a great recipe!  Everyone always loves it!


What are we looking at for a serving size here? I have a house of 16 hungry co-op'ers who will be clamoring over this!


since this seems to be a guys only review for this recipe i decided to give it a shot myself.  wow. it was great. i used secondbase's recommendations for roasted red pepper and cumin..........secondbase, you score a homerun with me  ;)b this was great!


i've made this a couple times now. this time i doubled the cilantro and added  one more jalapeno. i also add cumin and some tahini, along with a sprinkling of nutritional yeast


This was delicious... i did; however, feel the need to modify it.  i used 4 jalapenos instead of two and left the seeds/pulpy stuff (where all the heat comes from) in two of them.  i still didn't think it was spicy enough but it makes a delicious spread for veggie sandwiches.  a much needed change from vegan mayo...



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