Jalapeño peppers take the flavor of this creamy hummus to the next level! The trick: roast the peppers to deepen their flavor while mellowing the heat. One bite of this jalapeño hummus and you won't be able to stop!
I love the flavor of jalapeño peppers. They're not just about heat, even though that's part of it. They just have a distinctly tangy, smoky quality that other chili peppers don't have. And because of that, I've been known to go overboard with them. This recipe, for example, contains a full four peppers. It must burn your face off, right? No, actually! For this hummus, you'll be briefly roasting (okay, broiling) the peppers. This means maximum jalapeño flavor, and yes, some heat, but manageable heat.
Jump to:
If you love my vegan jalapeño poppers or my spicy corn stir-fry, you'll love this hummus. These dishes are spicy, but because the peppers are cooked, you get more of that classic jalapeño flavor without the overwhelming heat. If you're looking to clear your sinuses, I can't really help you today.
We're also going to throw in some ingredients that complement that scrumptious jalapeño flavor — some lime juice in lieu of the lemon you'd find in most hummus recipes, a little cumin, and optionally, some fresh cilantro. It all makes a big batch of spicy deliciousness (but not too spicy), and personally, I have a hard time not polishing off the whole batch at once.
Ingredients You'll Need
- Jalapeño peppers. Use fresh peppers (not jarred).
- Chickpeas. We're using canned chickpeas, because they're super convenient. Prefer to cook yours from scratch? Go for it! You'll need 2 cups of cooked chickpeas.
- Tahini. Tahini is a paste made from sesame seeds. You'll find it in most hummus recipes. Look for it in the international aisle of the supermarket.
- Olive oil.
- Lime juice. Lime juice goes really well with jalapeño, but lemon can be subbed if you prefer. Whatever you do, make sure to use freshly squeezed juice!
- Garlic.
- Ground cumin.
- Salt.
- Fresh cilantro. This is optional. It goes great with jalapeño, but if you're a cilantro-hater, I understand.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Prepare. Start by preheating your broiler.
Steps 2 & 3: Roast and cool the peppers. Cut them in half, scrape out the seeds, and arrange them, cut-sides down, on a baking sheet. Place them under the broiler until they're nicely blistered with lots of dark spots. Let them cool.
Tip: Always wear gloves when preparing raw chili peppers. The juices will sting your skin, and eventually they will really sting your eyes, which, trust me, you will touch even if you don't mean to (ask me how I know!).
Step 4: Blend the hummus. Place all the hummus ingredients into your food processor bowl: chickpeas, tahini, olive oil, lime juice, garlic, cumin, and salt. Blend until smooth.
Steps 5 & 6: Finish the hummus. Add your roasted peppers, then pulse the machine until they're finely chopped and well mixed in. Feel free to make it as smooth or chunky as you like! Taste the hummus and make any adjustments you like: add more lime juice, cumin, or salt, or add a splash of water to thin it out.
Step 7: Serve. Your jalapeño hummus is ready! I like to serve it with a drizzle of olive oil and a sprinkle of fresh cilantro, which goes really nicely with jalapeño and lime.
Frequently Asked Questions
Yes! The recipe includes no gluten-containing ingredients.
It can actually vary quite a bit, as the heat level of jalapeño peppers can vary quite a bit! With moderately spicy peppers, it has a mild kick. If you're concerned about the heat level, blend in the peppers one at a time until you're happy with it.
You can, but the hummus will generally be hotter, with a sharper, fresher jalapeño flavor instead of the deeper flavor you get from broiling. If you'd like to give it a try, I recommend blending in just a little jalapeño at a time until the heat level reaches your liking.
Nope! I've tested the recipe with and without peeling the peppers after roasting, and I didn't notice a difference.
It will keep in an airtight container in the fridge for about 5 days, or in the freezer for about 2 months.
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Roasted Jalapeño Hummus
Equipment
Ingredients
- 4 medium jalapeño peppers
- 1 (15 ounce/425 gram) can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 3 tablespoons olive oil, plus more for serving, if desired
- 2 tablespoons lime juice
- 1 garlic clove
- 1 teaspoon ground cumin
- ¾ teaspoon salt, plus more to taste
- Chopped fresh cilantro, for serving (optional)
Instructions
- Preheat your broiler.
- Put on gloves. Cut the peppers in half, then remove the stems and seeds. Place the pepper halves on foil or an unlined baking sheet, cut-sides down, and place the baking sheet under the broiler. Broil the peppers for 5 to 10 minutes, until tender and well blistered, watching them closely to avoid burning.
- Let the peppers cool for a few minutes while you start making the hummus.
- Place the chickpeas, tahini, olive oil, lime juice, garlic, cumin, and salt into the bowl of a food processor fitted with an S-blade. Blend until smooth, adding a splash of water to help things move along if needed.
- Add the jalapeños to the food processor and pulse until the peppers are chunky and distributed throughout the hummus.
- Taste the mixture and add more salt if desired. Adjust any other seasonings to taste.
- Spoon the hummus into a bowl or spread it on a plate, then drizzle with olive oil and sprinkle with chopped fresh cilantro, if desired. Serve with pita bread or tortilla chips.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Nutrition
Nutrition information is provided as an estimate only and may vary based on ingredients, brands, portion sizes, and preparation methods.
My jalapenos always run a little hot which made this hummus plenty spicy, but it was quite tasty. It will be on repeat throughout pepper season.
This was delicious! I didn’t follow your advice and my hand is on fire from the jalapeño! Lesson learned...
Made this for my husband. We both love it!
Yay! Glad you both enjoyed it!
Best hummus I’ve ever had! Don’t skip the cilantro!
Woo hoo! I'm so happy to hear that! Thanks Linda!
Yum! I love spicy hummus, this looks wonderful!
Me too! I've tried a few other variations on the spicy hummus theme - using different peppers and what not, but this one is by far my favorite. Thanks Kelly!