Yummy Cilantro-Jalapeno Hummus

Yummy Cilantro-Jalapeno Hummus

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Fletchie 0

"If you love cilantro, you will love this hummus! I usually adjust the cilantro and lemon juice for flavor after mixing. Be sure to wear gloves while preparing the jalapeno; the oil will stay on your skin for a long time and will burn your eyes if you wear contacts. (I found out the hard way!) The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving with crackers or pita bread."
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1 h 15 m servings 50 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 50 kcal
  • 2%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Puree the garbanzo beans, cilantro, lemon juice, tahini, jalapeno pepper, garlic, cumin, and salt in a blender or food processor using long pulses until the mixture is fairly smooth and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
  2. Transfer hummus to a serving bowl and refrigerate for at least 1 hour.



We loved this, but I did need to add a bit of liquid to get it to the right consistancy...I also added a nice splash of evoo, and topped it w/ a drizzle of evoo, finely minced jalapenos, toasted...

It was a nice twist on a basic hummus recipe. The cilantro gave it a bright flavor which I liked. It did seem very dry, so, I added a little more lemon juice and drizzled in a little olive oil...

Love this recipe. Simple, fast and delicious. I agree with the other reviewers that it needs about 2T. of water to get it to the right consistency. For a different taste, I've also done it w...

Changes we made: added the juice of 2 small lemons rather than 3 tbsp, 2 oz of olive oil, and this was done in a nutribullet. It made for a thick hummus - my husband usually makes the hummus and...

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