Yummy Cilantro-Jalapeno Hummus

Yummy Cilantro-Jalapeno Hummus

2 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
Recipe by  Fletchie

“If you love cilantro, you will love this hummus! I usually adjust the cilantro and lemon juice for flavor after mixing. Be sure to wear gloves while preparing the jalapeno; the oil will stay on your skin for a long time and will burn your eyes if you wear contacts. (I found out the hard way!) The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving with crackers or pita bread.”

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Adjust Servings

Original recipe yields 10 servings


  1. Puree the garbanzo beans, cilantro, lemon juice, tahini, jalapeno pepper, garlic, cumin, and salt in a blender or food processor using long pulses until the mixture is fairly smooth and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
  2. Transfer hummus to a serving bowl and refrigerate for at least 1 hour.

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Reviews (2)

Rate This Recipe


It was a nice twist on a basic hummus recipe. The cilantro gave it a bright flavor which I liked. It did seem very dry, so, I added a little more lemon juice and drizzled in a little olive oil. If you are a fan of traditional hummus - you may not like this one because the cilantro flavor hides the sesame taste you get from the tahini in a traditional hummus recipe.



We loved this, but I did need to add a bit of liquid to get it to the right consistancy...I also added a nice splash of evoo, and topped it w/ a drizzle of evoo, finely minced jalapenos, toasted pine nuts and paprika. This was a hit and I will be making it again~YUM! Thanks for sharing. :)

More Reviews

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Amount Per Serving (10 total)

  • Calories
  • 50 cal
  • 2%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 7.5 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 146 mg
  • 6%

Based on a 2,000 calorie diet



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Sun-Dried Tomato Hummus


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Quick and Easy Hummus