Add a kick to your hummus with this Cilantro Jalapeño Hummus that makes for perfect snacking, dipping, and spreading on just about anything!
If you haven’t noticed by my recipes or my daily eating habits posted on Instagram, I like my food spicy. I’m always topping most of my meals with hot sauce, adding red pepper flakes to my recipes, and adding jalapeños where I can sneak them in. My boyfriend used to not eat spicy foods at all. Or avocado, hummus, and a lot of fresh veggies…but that is a whole different story. Now that we have been dating almost 4 years he has slowly come around and starting to like things a little spicy. He still stays away when I put too much spice in recipes, but he is good at handling the heat now.
Note to self: if you make something delicious, add a lot of spice so Michael won’t eat it all. Haha just kidding!
I really don’t think you can go wrong with the jalapeño and cilantro combination. Cilantro can be described as somewhat sweet and add a nice cooling note to the jalapeños in this hummus. I literally can put hummus on anything and be happy with what I am eating. In college it was a staple for me. We would actually take to-go containers from the dining halls, fill them up with hummus, and take it back to our apartment. Broke and cheap college students will do just about anything for food.
If you are one of those people that think cilantro tastes like soap, then I feel bad for you. Just kidding!! It is actually a genetic thing. According to Huffington Post, most cilantro haters shared group of olfactory-receptor genes, called OR6A2, that pick up on the smell of aldehyde chemicals. Aldehyde chemicals are found in both cilantro and soap. Anywhere from 4-14% of the population feels this way. While that is somewhat weird, at least you know you are not alone.
So if you don’t like cilantro, this recipe is not for you. You could skip the cilantro all together and just have jalapeño hummus. Or sub with fresh parsley, but the flavor will not be the same. Happy dipping!
- 2 cups cooked chickpeas (homemade or canned)
- ½ cup fresh cilantro, packed
- 1 whole jalapeño, stem removed*
- 1 clove garlic
- 2 tablespoons tahini
- 2 tablespoons fresh lime juice
- ⅓-1/2 cup water, depending on desired consistency
- Add all ingredients into a high powered blender or food processor and blend until smooth.
- If desired top with fresh jalapeños and a mixture of olive oil, lime juice, and chopped cilantro.
- Happy dipping!