Spicy jalapeño hummus is made with simple ingredients in just 5 minutes. It's perfect to have on hand for a quick snack with fresh veggies or as a sandwich spread.
Jalapeño hummus is a healthy plant-based snack that is lightly spicy and . You can use a blender or food processor to mix up this hummus in just 5 minutes!
When we lived in Portland, King Harvest hummus was everything. The jalapeño hummus flavor is my favorite, with black olive a close second. We ate it on toast, with carrots, maybe sometimes on its own...
But when we moved back to Georgia, the King of all hummus' did not follow us. You know what that means. Time to make my own jalapeño hummus. Good news: it's really easy and inexpensive to make (just like plain hummus)!
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Recipe features
- Ready in just 5 minutes using 7 ingredients
- Thick and creamy hummus
- Easy to modify to make more or less spicy
- Freezes well
- Perfect for snacking or as an appetizer
🔪 How to make
I recommend using a food processor to make jalapeño hummus, unless your blender is very strong.
Combine all ingredients in the food processor with a standard blade attachment in place. Process on low until smooth.
This recipe is written to be on the thicker side. For a thinner hummus, add ice water 1 tablespoon at a time while the food processor is running.
💭 Expert tips
- Spice level: Start with one small jalapeño and add another if the hummus isn't to your desired heat level. You can always add more jalapeños but you can't take them away... I've learned that the hard way.
- You can use canned chickpeas or chickpeas cooked from dry. Home cooked chickpeas are lower in sodium and (in my opinion) just taste better, but canned will work just fine.
- Full ultra-creamy hummus, I recommend removing the skins from the chickpeas. It can be pretty tedious but it's worth it if you want a very smooth hummus.
- Author's note: This recipe and cooking process is a bit different than my go-to plain hummus because I created it to imitate the King Harvest hummus.
📖 Recipe FAQ
If you've ever tried to remove skins from chickpeas, you know it can be time-consuming. But there's a way to make the process much easier. In a microwavable container, stir 1 cup of chickpeas with 1 teaspoon of baking soda. Microwave until hot or heat on the stove for 2-3 minutes.
Rinse with water a few times to remove all of the baking soda. The skins should now be much easier to peel off. I set up three different bowls to make removal easier: one with chickpeas with skins on, one for just skins, and one for skin-less chickpeas.
Keep leftover hummus refrigerated in an airtight container. For best quality, enjoy within 4-5 days.
Yes, I usually double the batch and freeze half for later use in an airtight container. It will need to thaw in the fridge for around a day before use.
Sure! It will result in a slightly different flavor and it will be a little tangier, but it should work well.
🥗 Serving ideas
These are my favorite ways to serve jalapeño hummus:
- With fresh veggies like cucumbers, carrot sticks, sliced radishes, cherry tomatoes.
- As a dip with pita chips, crackers, or pretzels.
- Spread on a slice of toast and topped with pumpkin seeds, sliced cherry tomatoes, and nutritional yeast (one of my favorite snacks!) or try my avocado toast with hummus recipe.
- As a spicy centerpiece in these hummus bowls with roasted za'atar veggies.
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📖 Recipe
Spicy Jalapeno Hummus
Ingredients
- 1 and ½ cup chickpeas (1 15 ounce can)
- ¼ cup tahini
- 2 tablespoons lemon juice from ~1 lemon
- 1 medium jalapeno, sliced more as desired
- 2 tablespoons olive oil
- 3 cloves garlic
- ¼ teaspoon salt
- ice water as needed to thin
Instructions
- Combine all ingredients in a food processor or high power blender. Blend until smooth; some jalapeno bits may still remain.
- If the hummus is too thick, add ice water 1 tablespoon at a time to reach desired consistency. Store refrigerated in an airtight container for 4-5 days, or freeze for later use.
Notes
- Use one jalapeno for nice and spicy hummus and two jalapenos for super spicy hummus.
- It takes 5 minutes to make this hummus if you don't peel the chickpeas first. Add ~10-15 minutes if you decide to peel the chickpeas (read the body of the blog post for tips on peeling chickpeas).
Sheila
Just made this hummus for the first time and it is delicious. Took very little time and so easy to make. Used a food processor and cooked the garbanzo beans for 15 min on stovetop. It is a perfect creamy texture. Thank you for the recipe.
Cassidy Reeser
I’m glad you liked it- thanks for the review!
Colleen
We have been searching and searching for King Harvest hummus or something even remotely like it. We tried making our own for the first time today using your recipe and are VERY pleased! Thank you, this is so delicious!
Cassidy Reeser
That makes me so happy to hear! Thanks for the review.
Pat Rod
So this is the first recipe I came across that did not require cilantro when searching for jalapeno garlic recipe and it did not disappoint! I did roast 2 jalapenos and add just a pinch full of cilantro just so that the small amount I had on hand didn't go to waste. Amazing and perfect amount of spice for us! I made 4 batches to share with my neighbors.
Cassidy Reeser
I’m so glad you liked it! The roasted jalapeños sound like a delicious addition.
Genevieve
Oh my yum! Seriously so good. Just enough heat to keep it interesting but the perfect ratio for a great hummus without a jalapeño too. Trying it roasted next time bc I'm fancy.
Cassidy Reeser, RDN, LD
Roasted jalapeño sounds delicious! Thank you!