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This creamy hummus is topped with a mix of cilantro and candied jalapeños and topped with a little cotija to create a flavorful new twist on a classic! It is naturally gluten free, and if you omit the cotija, it is vegan as well! It is a unique and deliciously inclusive appetizer that everyone will love!
This delicious Cilantro Jalapeño Hummus is a copycat of one that I bought at Trader Joe's a few years ago. It was SO good, but I felt like there wasn't enough of the Cilantro Jalapeño topping, so I created my own.
If you have access to a Trader Joe's (lucky you!!!), you can buy a jar of sweet hot jalapeños for this recipe. I'm embarrassed to tell you how many jars of these we go through. They are on our TJ's list EVERY time. So, the combo of these with a little cilantro on top of this fresh Hummus...well, I am confident you are going to love it.
If you don't have access to these, I will include a simple workaround that will accomplish the same end result.
Once you have made your own hummus, I'm pretty sure that you won't go back to buying it from the store. It is just so easy to make and tastes so much better. Plus you will know every ingredient that goes into it and only good stuff goes into this recipe!
Ingredients
- 1 Can Garbanzo Beans and juice
- 1 Lemon
- 3 Cloves Garlic
- Tahini
- Cilantro
- Sweet Hot Jalapeños, or 1 jalapeño, ¼ cup apple cider vinegar and 2 Tablespoons Sugar
- Juice from Sweet Hot Jalapeños
- Cotija Cheese
How to Make Cilantro Jalapeño Hummus
To make the Hummus, drain your garbanzo beans, but save the liquid for later. We will use that.
Put the garbanzo beans, salt and minced garlic into a food processor. Let it mix for about 30 seconds, and then scrape the sides and then process again until you have a thick paste.
Add the lemon juice, and tahini and process again for about a minute. At this point it may turn into a big ball.
Slowly drizzle in some of the garbanzo bean liquid while it continues to run. At this point, stop the processor and check the consistency every 10 seconds or so and continue to add liquid until you are happy with the thickness of your hummus. This is very personal, so you do you!
Chop the cilantro and jalapeños and add a little bit of the jalapeño juice and mix it together. Let it sit aside and marinate while you plate the hummus.
Spoon the Hummus into a bowl or platter. Use the back of a spoon to create a shallow crater in the hummus where you will spoon the topping.
Spoon the cilantro jalapeño mixture into the crater that you created in the hummus. Sprinkle a little Cotija on top. Arrange some corn chips or pita around the hummus and serve. Now, watch it disappear before your eyes!
More Delicious Recipes
- Greek Hummus- Another delicious hummus recipe, but with greek flavor!
- Blistered Shishito Peppers- Easy, so flavorful and unique!
- Elote Dip- Delicious Mexican flavors- a summer go to for us!
- Simple Chimichurri Sauce- Put this in your recipe arsenal! It is so delicious on anything from grilled steak, and chicken to eggs and tacos!
- Salted Spiced Rum Ginger Cookies- These delicious ginger cookies have a little added spiced rum kick!
- Sticky Ginger Pomegranate Chicken- Sticky good and so much flavor!
- Cottage Cheese Fry Bread Recipe- Delicious and vesatile dish with indigenous origins.
I hope you love this Cilantro Jalapeño Hummus! I would love to hear from you in the comments at the very bottom. Thank you and thank you for visiting Mollie in Montana~*!♥️
📖 Recipe
Cilantro Jalapeño Hummus
Ingredients
- 1 15 ounce Can Garbanzo Beans (chickpeas)
- 2 Cloves Garlic
- ½ Cup Tahini
- 3 tablespoon Lemon Juice (about ½ lemon)
- ⅓-⅔ Cup Garbanzo Bean Liquid
- ⅛ teaspoon Salt
Cilantro Jalapeño Topping
- ½ Cup Sweet Hot Jalapeños (see notes to make your own!).
- ½ Cup Fresh Cilantro, finely chopped
- 1 tablespoon Juice from Sweet Hot Jalapeños
- 2 tablespoon Crumbled Cotija
Instructions
- Drain the Garbanzo beans, setting the liquid aside.
- Add Garbanzo beans and garlic to food processor and process for about one minute until a thick ball forms.
- While food processor is running, slowly add tahini, lemon juice and salt.
- Slowly add garbanzo bean liquid.
- Continue to process and continue adding garbanzo juice, salt and lemon juice until it reaches your desired taste and consistency.
- Hummus will get slightly thicker as it sits, so you may want to make it a teeny bit thinner than you actually want it to be when you serve it.
Cilantro Jalapeño Topping
- Finely chop cilantro and jalapeños and place in a bowl.
- Add in sweet hot jalapeño juice and stir it all together.
Assembling Cilantro Jalapeño Hummus
- Spoon Hummus into shallow bowl or platter.
- Use the back of a spoon to create a shallow crater in the hummus.
- Spoon the Cilantro Jalapeño topping into the crater.
- Sprinkle crumbled Cotija on top.
- Serve with corn chips or pita.
- Enjoy! ♥️
Notes
Notes
- If you can't find jarred sweet hot jalapeños, you can make your own by following these easy steps:
- cut 1 jalapeño into thin rings
- Place in a bowl with 2 Tablespoons Apple cider vinegar, and 2 Tablespoons sugar.
- Whisk until the sugar is dissolved and add sliced jalapeños.
- Let them sit and marinate for as long as possible, or at least as long as it takes you to make the hummus.
- If you would like to keep this dairy free, you can omit the cotija.
- To keep it gluten-free, serve it with corn chips. That is my personal favorite!
- Taste the hummus before you take it out of the food processor. Different garbanzo beans have different levels of salinity, so take to make sure it has enough salt for your taste. Same goes for garlic in lemon. I have developed this recipe according to my taste preferences, but if you prefer stronger garlic flavor, or tangier hummus, adjust the lemon and garlic amount accordingly!
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