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Jalapeño Cilantro Hummus – A creamy spicy hummus loaded with flavor from the jalapeño and cilantro. Serve with pita wedges, sliced tomatoes, cucumbers, onions and or chips.
Are you a fan? A hummus aficionado? Have you ever opened a container of the smooth stuff only to realize you almost devoured it all in one sitting? I hear you and I understand. Have you tried warm Jalapeño Cilantro Hummus? There is a local restaurant we like that serves warm homemade hummus much like it is in the above photo. This is my idea of a great easy meal on the deck. The only thing missing is something cold to drink.
I often make hummus using canned chickpeas but wanted to try Yotam Ottolenghi’s basic recipe (method) for this version. Start with dried chickpeas and soak them overnight in a pot of water.
The next day drain the chickpeas and add them to a heated pot along with baking soda. The chickpeas are stirred dry for a few minutes before adding clean water then cooked until soft, around 30 minutes.
During the cooking process the skins fall off the chickpeas and rise to the top of the boiling water. Using a slotted spoon, skim the skins and any foam off the top and discard. After they’re drained, pop the cooked chickpeas in a food processor and blend until silky smooth. I’m loving this method. It’s not hard, the skinless chickpeas blend into creamy smooth hummus, it’s warm, and all you need to do now is add your extras!
I created this hummus to go with the Tomato Basil Focaccia Mediterranean Sandwich posted earlier this week. We both loved the flavor and the little heat from the cilantro, jalapeño and a little dash of cayenne.
Drizzle with good olive oil, a dash of cayenne and serve with pita wedges, ripe sliced tomatoes, cucumbers, onions and or chips.
Don’t forget your PIN!
- 1 1/4 cup dried chickpeas
- 1 teaspoon baking soda
- 6 1/2 cups of water
- 1 cup tahini
- 4 tablespoons fresh lemon juice, about 1 1/2 juicy lemons
- 4 cloves garlic diced
- 1/4 cup ice cold water
- 1 1/2 teaspoons sea salt
- 1 tablespoon olive oil, plus more to serve
- 1 large jalapeño, stem and ribs removed, rough chopped
- 1/2 cup cilantro leaves, packed
- 1/2 teaspoon cayenne pepper, more or less to taste
- The night before making the hummus, place the chickpeas in a medium pot and cover with clean cold water. Make sure the water is double the amount of chickpeas.
- When ready to make the hummus, drain the chickpeas.
- Heat a medium/large saucepan over medium/high heat and add the chickpeas and baking soda. Cook the dry chickpeas for about three minutes, stirring constantly.
- Add 6 1/2 cups of warm watering bring the chickpeas to a boil. Cook for 30-40 minutes. Using a slotted spoon, skim the chickpea skins and any foam off the top and discard.
- Drain the chickpeas then place in a food processor. Process until you have a smooth paste.
- Add the garlic, jalapeño and cilantro and process again until well blended.
- With the processor running, add the olive oil, tahini, lemon juice, salt and ice water.
- Process for about 5 minutes until smooth and creamy.
- Scoop into a serving dish and drizzle with olive oil and a dash of cayenne.
- Refrigerate leftovers
Adapted from the basic hummus recipe by Yotam Ottolenghi & Sami Tamimi
I hope you enjoy this recipe as much as we have. I also want you to know that we appreciate your feedback, comments, likes and pins! Thanks so much for stopping by!