Hummus is receiving a spicy upgrade in my jalapeño hummus recipe! This is a tasty and protein-packed side dish which can be enjoyed with chopped veggies, crackers and even on toast!
My twist on the classic hummus recipe adds jalapeños for a fiery kick. And I’m sharing all my tips for getting your hummus perfectly smooth.
Not a fan of heat? Check out my beetroot hummus recipe!
Is hummus good for you?
Hummus is made from chickpeas and is therefore an excellent source of protein. Did you know half a cup of chickpeas contains 15 grams of protein?
However, you should watch out for shop-bought hummus, as these are often high in oils and fats. It is much cheaper and healthier to make your own hummus at home, so you can control the amount of oil you use. And guess what? It’s very easy too!
Note: I do add a little olive oil to this recipe for flavour, but feel free to leave it out and substitute water to make this hummus completely oil-free.
How to make jalapeño hummus
Making your own hummus at home couldn’t be easier. Simply remove the shells from some canned chickpeas (photo 1), and blend along with the rest of the ingredients until creamy and smooth (photo 2 + 3).
How to make perfectly creamy hummus
With these tips you’ll be on your way to making the creamiest dip ever:
- Shell your chickpeas. I know it’s a little time-consuming, but removing the shells from your chickpeas is so worth it. And actually, I find it quite therapeutic! To remove the chickpea shells, simply squeeze each chickpea between your fingers and the shell should fall right off.
- Use a high speed blender. I cannot stress this ENOUGH. Investing in a good quality blender is well worth it and will give you the creamiest, dreamiest hummus.
- Add enough liquid. It’s important to add enough liquid to your hummus for a fluffy and creamy consistency. You can see in the photo below that the hummus is runnier than hummus from most supermarkets.
You can use fresh or jarred jalapeños in this recipe – whatever you have on hand. If using jarred, be sure to add some of the pickling juice to the hummus too – it adds incredible flavour!
I use and recommend the Vitamix S30 blender.
You can store leftover hummus in the fridge in an airtight container for up to 3 days.
Creamy Jalapeño HummusLeave a Review Print Recipe
- 400g / 14oz Canned Chickpeas washed and drained
- 1 tbsp Olive Oil optional – can sub water to make it oil-free
- 1/2 Lime juiced
- 4-5 slices Jarred Jalapeños add more if you like things extra spicy! you can also sub 1 fresh jalapeño
- 1 clove Garlic NOT optional
- Salt + Pepper to taste
- 1/8 tsp Ground Cumin
- 1/8 tsp Ground Coriander
- 2 tbsp Water if you are using jarred jalapeños, you can substite with the pickling juice from the jar for an extra kick. You may need more pickling juice/water to reach the desired consistency
- Add the washed and drained chickpeas to a bowl and take a small handful in your hand. Pinch the chickpeas to remove the skin (it should come off fairly easily) Discard the skin and place the skinned chickpeas into a blender or food processor.
- Add the olive oil, lime, jalapeños, garlic, salt, pepper, coriander, cumin, and water to the blender and blend well until completely smooth. Add extra liquid if needed to achieve a creamy consistency.
- Decant into your favourite bowl and serve with crackers, sliced veggies, or on toast!
- Leftover hummus will store in the fridge in an airtight container for up to 3 days.