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Creamy Jalapeño Hummus Recipe

A white bowl filled with vibrant, creamy jalapeño hummus, drizzled with olive oil and topped with fresh cilantro and jalapeño slices.
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Make restaurant-style smooth texture hummus with a spicy kick using fresh jalapeños. This recipe focuses on techniques to achieve an exceptionally creamy hummus.

Ingredients

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  • 1 (15-ounce) can chickpeas, rinsed and drained, skins removed (optional, for extra creaminess)
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 tablespoons ice water (or more, as needed)
  • 2 cloves garlic
  • 1 large fresh jalapeño, seeded and roughly chopped (use half for less heat)
  • 1/4 cup olive oil, plus extra for drizzling
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda (optional, helps soften chickpeas)

Instructions

  1. If you are peeling the chickpeas, place them in a bowl with the baking soda and cover with water. Let them soak for 1 hour, then rub them between your hands to remove skins. Rinse well.
  2. Combine the tahini and lemon juice in a food processor. Process for 1 minute until the mixture lightens in color and thickens. Scrape down the sides.
  3. Add the garlic, chopped jalapeño, cumin, and salt to the food processor. Process for 30 seconds.
  4. Add the drained chickpeas and process for 1 minute. Stop and scrape down the sides.
  5. With the motor running, slowly drizzle in the ice water until the mixture becomes very smooth and creamy. This step is key for smooth texture hummus.
  6. While the motor is running, slowly stream in the 1/4 cup of olive oil. Process for 2 to 3 minutes until the hummus is light and fluffy. Add more ice water, one teaspoon at a time, if the mixture is too thick.
  7. Taste and adjust salt or lemon juice as needed.
  8. Transfer the creamy jalapeño hummus to a serving bowl. Drizzle with olive oil and garnish with a slice of jalapeño or a sprinkle of paprika.

Notes

  • For a roasted jalapeño dip flavor, roast the jalapeño halves under a broiler until the skin is blackened, then peel and add to the processor.
  • If you do not have a food processor, a high-powered blender works well for achieving a smooth texture.
  • This dip is excellent made ahead; store covered in the refrigerator for up to 4 days.
  • To make this tahini free creamy hummus alternative, substitute 1/4 cup of sunflower seed butter for the tahini.

Nutrition

Find it online: https://cravybite.link/creamy-jalapeno-hummus-recipe/