This jalapeño hummus is spicy, creamy, and goes with just about anything. A protein-packed vegan dip that's ready in just 15 minutes!
Course Side Dish
Cuisine vegan
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 2
Calories 360kcal
Author Shivani Raja
Ingredients
400g / 14ozCanned Chickpeaswashed and drained
1tbspOlive Oiloptional - can sub water to make it oil-free
1/2Limejuiced
4-5slicesJarred Jalapeños add more if you like things extra spicy! you can also sub 1 fresh jalapeño
1cloveGarlicNOT optional
Salt + Pepperto taste
1/8tspGround Cumin
1/8tspGround Coriander
2tbspWaterif 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
Instructions
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!
Notes
Leftover hummus will store in the fridge in an airtight container for up to 3 days.