Cilantro Jalapeno Hummus for dipping and sandwich spread from

Cilantro Jalapeno Hummus

Author Rebecca Lindamood


  • 1 fresh jalapeno stem and seeds removed
  • 5 cloves garlic peeled and roughly chopped
  • 1/2 cup packed cilantro leaves
  • 1 tablespoon canola oil
  • juice of one lime
  • 1 teaspoon kosher salt
  • 1 can chickpeas in their liquid 16 ounces
  • 1/4 cup tahini
  • the juice of 1 lemon


  • Add the jalapeno, garlic, cilantro leaves, canola oil, lime, and kosher salt to the bowl of a food processor fitted with a metal blade or the carafe of a blender. Put the lid in place and pulse 10 to 15 times, or until the jalapeno and garlic are chopped into small pieces and the cilantro is broken down very small. Scrape the sides of the bowl or carafe, add the chickpeas and their liquid, tahini, and lemon juice. Replace the lid and let process for 4 minutes, stopping to scrape the sides down from time to time. When finished, the Cilantro Jalapeno Hummus should be silky and a light shade of green with darker flecks of cilantro throughout. Can be served immediately or refrigerate and used within a week.