Spicy jalapeño hummus is made with minimal ingredients in just 5 minutes. Perfect to have on hand for a quick snack with fresh veggies or as a sandwich spread.
Jalapeño hummus is a healthy protein-packed snack. 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!
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Choose your spice level
While developing recipes I take notes about what works and what doesn’t, and for this particular recipe I wrote: “use one jalapeño because two is crazy spicy town”. I used two pretty large jalapeños, so you probably won’t be in crazy spicy town if you use two small jalapeños. But just a fair warning.
Start with one 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.
- Double the batch and freeze half for later use. It will need to thaw in the fridge for around a day before using.
- Remove the skins from the chickpeas. I know, it sounds like the definition of “extra”. But it’s totally worth it! The end result is smooth, restaurant-style hummus.
How do you remove the skins from chickpeas?
If you’ve ever tried to remove skins from chickpeas, you know it’s time-consuming and a little annoying (but worth the effort!).
It’s easy to speed up the process:
- 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.
- Fresh veggies like cucumbers, carrot sticks, sliced radishes, cherry tomatoes
- Pita chips, crackers, or pretzels
- Spread on a slice of whole wheat toast topped with pumpkin seeds, sliced cherry tomatoes, and nutritional yeast (one of my favorite snacks!)
Looking for similar recipes?
- Black-eyed Pea Hummus Dip
- Jalapeño Pimento Cheese Made Healthier
- Vegan French Onion Dip
- Vegan Jalapeño Pimento Cornbread
- Chickpea Avocado Salad
- Chocolate Snickerdoodle Dessert Hummus
Spicy Jalapeno Hummus
- 1 and 1/2 cup chickpeas (1 15 ounce can)
- 1/4 cup tahini
- 2 tablespoons lemon juice from ~1 lemon
- 1 medium jalapeno, sliced more as desired
- 2 tablespoons olive oil
- 3 cloves garlic
- 1/4 teaspoon salt
- Combine all ingredients in a food processor or high power blender. Blend until smooth; some jalapeno bits may still remain.
- Store refrigerated in an airtight container for 3-4 days, or freeze for later use.