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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!
Jalapeno Cilantro Hummus
Ingredients
- 1 ¼ cup dried chickpeas
- 1 teaspoon baking soda
- 6 ½ cups of water
- 1 cup tahini
- 4 tablespoons fresh lemon juice about 1 ½ juicy lemons
- 4 cloves garlic diced
- ¼ cup ice cold water
- 1 ½ teaspoons sea salt
- 1 tablespoon olive oil plus more to serve
- 1 large jalapeño stem and ribs removed, rough chopped
- ½ cup cilantro leaves packed
- ½ teaspoon cayenne pepper more or less to taste
Instructions
- 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 ½ 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
Recipe Notes
Nutrition
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!
Tricia
Betty says
Ooohh…I love the flavor combo of the hummus! It sounds like it would have just the right amount of zing. 🙂 This is a perfect summer meal for the heat we’ve been having!
Susan says
We love hummus but I’ve never strayed from the classic recipe but with lots of added heat like Tabasco and cayenne. The jalapeno and cilantro are wonderful ideas! I am loving this version for summer and I can’t wait to try it. It must be the baking soda that makes the chickpeas lose their skins while cooking? So much easier than popping them off by hand as I usually do.
Medha @ Whisk & Shout says
Love the Mexican/Mediterranean fusion here! I bet the jalapeno and cilantro combo is tangy and delicious 🙂
Tricia Buice says
It really is tasty Medha – thanks for stopping by! Have a great weekend.
Barbara | Creative Culinary says
I’ve never felt inspired to make hummus. Open can, mush, add seasonings. Might as well buy it. BUT something about starting with dried chickpeas might do what the canned variety can not. Plus love the seasonings. I make a rice dish with many of the same flavors and I simply can not stop myself from eating it! Sounds amazing, of course your gorgeous photos did not hurt, not one tiny bit!
Tricia Buice says
Thank you so much Barbara! I love hummus – and this version is spicy tasty! Thanks for stopping by!
Angie@Angie's Recipes says
I can easily finish the whole bowl…I am not kidding it. I am addicted with hummus!
Tricia Buice says
I am addicted too. Sometimes I come in thinking I’ll just have a bite then eat so much I don’t want to cook dinner! Hope you have a lovely weekend Angie – thanks!
Abbe @ This is How I Cook says
I’ve made this recipe several times! It is fabulous. I love what you did with it. I really need to make it again. Have you tried the beet dip? It is fabulous, too?
Tricia Buice says
I have not tried his version yet but I did make beet hummus. The color was out of this world. I’ll have to try it – thanks and have a great weekend Abbe!
Beth says
Homemade hummus is always great. I love your variation, and especially love the Mediterranean sandwich it goes with!
Tricia Buice says
Me too Beth – thanks and I hope you have a great weekend!
cheri says
Hi Tricia, will have to try this method, I once cooked up my own chickpeas and ended up peeling the skins off by hand, it took me hours, though it was the creamiest hummus I ever had. This sounds like a much easier way. Have a great week-end!
Tricia Buice says
It was much easier Cheri. I have peeled canned chickpeas while watching TV and it made it go by faster. You are right though, it is wonderfully creamy made this way. This method doesn’t get every single skin but it takes care of most of them!
Chris Scheuer says
Tricia, this looks spectacular! I have made hummus and removed the skins on the chickpeas but it was much more tedious than this. Leave it to Ottolenghi! Love, love, love the flavor of this and yes, it could definitely be dinner!
Tricia Buice says
I thought it was brilliant too Chris – thanks – hope you have a lovely weekend 🙂
sue|theviewfromgreatisland says
This is exactly the kind of thing we love to eat for dinner…I’ve made cilantro hummus, and jalapeno hummus, but never mixed the two – it sounds incredible!
Tricia Buice says
Thanks Sue – I was going for the Panera Bread combination 🙂 Have a great weekend!
Toni | Boulder Locavore says
Tricia this flavor combination is fantastic and your photos spectacular as usual. My husband especially loves hummus and I don’t think I’ve ever made it (shhhhh). You are motivating me to try!
Tricia Buice says
Thanks Toni! Serve it warm for a totally new and wonderful experience 🙂 Can’t wait for your grilling posts! I want to hear all about it.
handmade by amalia says
I love hummus but have never tried any variation on the basic recipe. I’ve seen people put beetroot in hummus for an amazing color, I should try that.
Amalia
xo
Tricia Buice says
Thanks Amalia – I have made beetroot hummus – the color is crazy pink and horrible to shoot in photos 🙂 But it is tasty too! Have a lovely weekend.
https://www.savingdessert.com/2014/01/roasted-beet-hummus/
Kennedy Cole@ Kcole's Creatiev Corner says
Mmm! I love chickpeas! This looks like a wonderful twist on the original, too! Jalapeños would add just the perfect amount of spice to this, especially combined with that cilantro and cayenne. My family would probably be too scared to eat this (They don’t like spicy foods.). But I would totally make this for myself. (More for me 🙂 ) I think I might make this, and add some fresh basil leaves. You can’t go wrong with basil in any setting!
I recently made a cooking and baking blog, too.
http://kcolescreativecorner.com
I would greatly appreciate it if you would check it out!
Thanks so much!
Tricia Buice says
Thanks for stopping by! I’m heading over to check out your new blog!
Jennifer @ Seasons and Suppers says
Looks delicious! My daughter can seemingly inhale entire bowls of hummus, so I’d love to try this one for her. I know she’d love it!
Tricia Buice says
Thanks Jen – hope your daughter loves it!
Monica says
It looks out of this world, Tricia! I finally bought tahini and homemade hummus is on the menu soon! I don’t know if I’ll be “hardcore” enough to start with dry beans but I’ll be happy if mine turn out half as appetizing as yours looks! I love the image of sitting out on the deck with this spread laid out before us. That is summer living at its best! Love how the dark plates set off the food here. : )
Tricia Buice says
Yeah!! – welcome to the homemade hummus family Monica -haha 🙂 Dried beans really are super easy but so are canned – either way hummus is awesome! Have a great weekend.