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.
- 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
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)!
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.
- 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.
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.
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.
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Spicy Jalapeno Hummus
- 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
- 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.
- 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).