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+ servings
a bowl of hummus and some crackers

Creamy Jalepeño Hummus

This jalepeño 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 minutes
Total Time 15 minutes
Servings 2
Calories 360kcal
Author Shivani Raja


  • 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 Jalepeños add more if you like things extra spicy! you can also sub 1 fresh jalepeño
  • 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 jalepeños, 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, jalepeños, 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.


Serving size: 1/2 recipe
Calories: 360 kcal | Fat: 10.3g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 235mg | Carbohydrates: 57.1g | Fiber: 9.9g | Sugar: 2.7g | Protein: 11.2g 


Calories: 360kcal