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    You are here: Home / Appetizers / Roasted Jalapeño Hummus

    LAST UPDATED: April 2, 2019 • FIRST PUBLISHED: April 14, 2018

    Roasted Jalapeño Hummus

    Jump to Recipe Print Recipe
    Roasted Jalapeño Hummus

    Jalapeño peppers take the flavor of this creamy hummus to the next level! The trick: roast the peppers to bring out their flavor while mellowing the heat. One bite and you won't be able to stop!

    Roasted Jalapeño Hummus in a Bowl with Cilantro in the Background

    My first attempt at cooking with jalapeño peppers, or any form of hot pepper for that matter, ended in disaster. The food turned out delicious. I can't remember what it was, but I'm sure it was delicious. The disaster part pertains to the agony I experienced throughout the rest of the day. My hands, face, eyes and nose all sizzled away. This had nothing to do with me eating the peppers, but just from touching them while cooking.

    See, the thing about hot pepper burns is this: they sneak up on you. So by the time you realize you've got a problem, you've already been handling the peppers for a good ten or fifteen minutes, so you know things are only going to get worse.

    On that particular occasion I also developed some annoying sneezing and eye burning, which of course drove me to start rubbing my eyes and blowing my nose, only leading to the juices burning my hands to end up in my eyes and nose as well. It was really bad. I remember thinking the meal was fantastic but being absolutely miserable while eating it.

    How to Make Jalapeño Hummus

    Even though this hummus is made with jalapeños, the very pepper that caused me so much misery, it's not all that spicy (unless you use super spicy peppers — see my notes below!). Briefly popping the peppers under the broiler mellows them out a bit, so you get a little heat, and tons of flavor.

    Roasted Jalapeno Peppers on a Baking Sheet for Making Roasted Jalapeño Hummus

    After broiling, let the peppers cool for a bit, and then remove the skins. They should come off easily.

    Chickpeas, Tahini, Garlic and Spices in a Food Processor Bowl

    While the peppers cool, blend up your hummus. This hummus uses lime juice instead of lemon, because it goes so well with the jalapeño flavor.

    Hummus in a Food Processor Bowl with Roasted Jalapeno Pieces

    Add the peppers and blend again. You can keep them chunky or blend until smooth.

    Roasted Jalapeño Hummus in a Food Processor Bowl

    Grab some pita bread or chips, and dig in!

    Overhead View of a Bowl of Roasted Jalapeño Hummus Topped with Cilantro and Jalapeño Slices

    Tips for Making Delicious Roasted Jalapeño Hummus...

    • Let my experience serve as a cautionary tale: wear gloves when prepping your peppers.
    • The heat level of jalapeño peppers can range from super mild, to super spicy, and it can be tough to tell where any given pepper falls on the spectrum. Some say that the age of the pepper is a good indicator, with the peppers growing hotter as they get older. Hotter peppers also tend to have a more intense smell. And if you're up for it, dab the pepper on your tongue and see if it burns.
    • For extra heat, blend a raw pepper into your hummus.
    • For exta flavor, add a handful of fresh cilantro when you blend the roasted jalapeño peppers into the hummus

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Roasted Jalapeño Hummus in a Bowl with Cilantro in the Background
    5 from 2 votes
    Print

    Roasted Jalapeno Hummus

    Jalapeño peppers take the flavor of this creamy hummus to the next level! The trick: roast the peppers to bring out their flavor while mellowing the heat. One bite and you won't be able to stop!

    Course Appetizer
    Cuisine American
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 6
    Calories 195 kcal
    Author Alissa

    Ingredients

    • 4 medium jalapeño peppers
    • 1 (14 ounce) can chickpeas, drained and rinsed
    • 3 garlic cloves
    • 3 tablespoons tahini
    • 3 tablespoons olive oil
    • 2 tablespoons lime juice
    • 1 teaspoon ground cumin
    • ½ teaspoon salt, or to taste

    Instructions

    1. Preheat your broiler.

    2. Put on gloves. Cut the peppers in half, and remove stems and seeds.

    3. Place the pepper halves on a baking sheet, skin sides up, and place them under the broiler.

    4. Broil the peppers for 5-10 minutes, watching them closely and checking frequently to avoid burning. 

    5. Remove the baking sheet from under the broiler when skins start to bubble. Set it aside to allow the peppers to cool while you get everything else together.

    6. Place all other ingredients into a food processor bowl and process until smooth and creamy.

    7. Remove the skins from the peppers once they are cool enough to handle. This should be pretty easy after roasting.

    8. Add the jalapeños to the food processor and pulse until peppers are chunky and distributed throughout the hummus. 

    9. Serve with pita bread or tortilla chips.

    Nutrition Facts
    Roasted Jalapeno Hummus
    Amount Per Serving
    Calories 195 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 1.7g9%
    Sodium 647mg27%
    Potassium 202mg6%
    Carbohydrates 19.1g6%
    Fiber 4.1g16%
    Sugar 0.6g1%
    Protein 4.9g10%
    Calcium 50mg5%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Chickpea Chorizo Burgers with Green Olive Cashew Cheese
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Kelly says

      March 08, 2014 at 2:21 pm

      Yum! I love spicy hummus, this looks wonderful!

      Reply
      • Alissa Saenz says

        March 08, 2014 at 5:43 pm

        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!

        Reply
    2. Linda says

      August 31, 2018 at 5:24 pm

      5 stars
      Best hummus I’ve ever had! Don’t skip the cilantro!

      Reply
      • Alissa Saenz says

        September 03, 2018 at 1:18 pm

        Woo hoo! I'm so happy to hear that! Thanks Linda!

        Reply
    3. Kim says

      January 03, 2020 at 1:57 pm

      5 stars
      Made this for my husband. We both love it!

      Reply
      • Alissa Saenz says

        January 05, 2020 at 4:07 pm

        Yay! Glad you both enjoyed it!

        Reply
    4. Katherine says

      June 01, 2020 at 4:52 am

      This was delicious! I didn’t follow your advice and my hand is on fire from the jalapeño! Lesson learned...

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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