Jalapeno (or Chipotle) Cilantro Hummus

A summertime favorite when the jalapeno peppers are so thick on the plant and cilantro is in full bloom!

Course Appetizer
Cuisine American, Mediterranean
Keyword hummus
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Author Jeanna


  • 1 15.5 oz can chickpeas (garbanzo beans)
  • 1.5 Tbs fresh lime juice
  • 1/3 cup cilantro – rough chop
  • 1-2 Jalapeños OR canned Chipotle Peppers seeded and rough chopped
  • 1 large or 2 small cloves of garlic - peeled and smashed rough chop
  • 1.5 Tbs tahini
  • 2 Tbs Olive Oil
  • Salt to taste 1/4 – ½ tsp


  1. Drain beans, saving liquid for later.  Rinse beans.

  2. Place all ingredients into food processor except olive oil and blend until smooth.

  3. While processor is running, drizzle in olive oil.  If prefer a less thick dip, drizzle in bean liquid until reach your desired consistency.  Add salt to taste.

Recipe Notes

For a smoky flavor, substitute the canned chipotle peppers.  They are a bit hotter than the jalapeño, so start with one and add to taste.  Also, be sure to remove the seeds - this is where most of the heat is.