Pickled Jalapeno Hummus

Tantalize your taste buds with this tangy, creamy, bright, slightly spicy Pickled Jalapeno Hummus. The zesty tang of brined jalapenos tampers the heat while adding layers of flavor to this easy homemade hummus recipe. With accents of lime, chili powder, and cilantro, you only need a few simple ingredients to build layers of bold flavor.

When it comes to something easy and delicious to add to your weekly meal prep, it doesn’t get any more effortless than homemade hummus. Taking the ease of using canned chickpeas, most recipes don’t even require any cooking, like Lemon Dill Hummus with Yogurt. Just give everything a rough chop, toss the ingredients into your food processor, and blitz until smooth, dreamy, and creamy!

Whether you’re dipping all of the crispy and crunchy veggies into this bright and tangy hummus, or using it as a spread on a wrap, this pickled jalapeno cilantro delivers on big flavor without scorching your taste buds. The natural heat of the jalapenos is tamed by the zippy brine, giving just enough of a sassy kick you will be craving the next bite. This is a healthy snack everyone will love that will get any fiesta started!

Why You’ll Love This Recipe

• No cooking required! Anyone can make this pickled jalapeno recipe. Whether you’re using your own homemade pickled jalapenos, or your favorite store-bought variety, this is a recipe where all the work is done by your food processor.
• Smooth and creamy texture! The only labor-intensive part of this recipe is removing the outer skins from the garbanzo beans. This helps ensure that the finished hummus is incredibly smooth and not grainy. If you’ve ever had homemade hummus and not enjoyed the texture, this recipe will give you a couple of tips for that restaurant worthy creaminess.
• Meal prep and versatility. Make this hummus on the weekend and enjoy it all week long in endless ways. Add it to your bowls, use it as an afternoon treat with crudites, dip naan into it, or spread it into a pita sandwich. Have fun with it!

Ingredients

• Pickled Jalapenos – This is the star of the show and the main source of flavor. If using store bought, you want pickled jalapenos that are completely savory, avoiding any that are on the sweeter side. I love the canned Mexican jalapenos you can get in the international aisle of the grocery store but use your favorite.
• Garbanzo Beans – There’s no need to cook beans from scratch. Just reach for your favorite can of chickpeas.
• Tahini – This smooth sesame paste gives both an earthy flavor to the hummus as well as helping with the creamy texture. Make sure you are using a high quality hummus. Sesame seeds should be the only ingredient.
• Avocado or Olive Oil – Either one will work for this recipe. If using olive oil, you want one with a smoother flavor profile so it doesn’t make the finished hummus bitter.
• Lime Juice – This adds bright and sunny flavor to the hummus and accents the brightness of the pickled jalapenos. Fresh squeezed only please!
• Cilantro – Cilantro adds freshness to every bite and accentuates the citrus notes.
• Garlic – Sharp, pungent, and savory, a couple of cloves of garlic add bold flavor without taking over.
• Spices – Besides salt, you will need chili powder and cumin. I love Spice and Tea Mantanzas Chili Spice but use your favorite.
• Ice Cubes – Besides removing the skins from the beans, this is the other trick that creates ultra smooth and creamy hummus.

Substitutions and Variations

• For a different flavor profile and even creamier texture, swap out the chickpeas for another white bean like navy beans or cannellini beans.
• Not a fan of cilantro? No problem! You can totally leave it out, or cut down on the amount.
• Swap out the lime juice in this recipe for fresh lemon juice.
• This hummus with pickled jalapenos isn’t that spicy, but to make it even more mild remove the seeds from the jalapenos.

How to Make Pickled Jalapeno Hummus

• Remove the skins from the chickpeas. Use your fingers to pinch off the skins from the beans. Don’t worry if you don’t get them all but try and get the majority.
• Mise en Place. Measure your ingredients. Give the pickled jalapenos, garlic, and cilantro a rough chop.
• Blend together the chickpeas, jalapenos, lime juice, garlic, tahini, spices, and ice cubes. You may need to scrape down the sides of the food processor a couple of times. You want the texture to be smooth so this could take 3-5 minutes.
• Add the cilantro. Pulse until it is mostly chopped and incorporated.
• Stream in the oil. With the food processor running, stream in the oil. Blend until smooth, creamy, and fully incorporated.
• Taste and add any additional seasoning. Want it tangier? Add a little more lime juice. Want extra spice? Toss in some more jalapenos.

How to Make Pickled Jalapenos

I make pickled jalapenos weekly. They’re quick, easy, and theoretically last for several weeks in the refrigerator, if you don’t devour them all in one sitting.

• 10-15 jalapenos sliced
• 2 cups distilled vinegar
• 2 cups water
• 2 tablespoons dark brown sugar
• 2 tablespoons kosher salt
• 2-3 bay leaves
• 1 teaspoon Mexican oregano, lightly crushed
• 1/2 white onion sliced, optional

• Add the sliced jalapenos and onion if using to a large jar
• Add the remaining ingredients to a saucepan over medium heat. Bring to a simmer.
• Stir until the sugar and salt has dissolved. Remove from the heat.
• Remove the bay leaves.
• Carefully pour the warm liquid into the jar, making sure the jalapenos are completely covered.
• Let the jar cool to room temperature. For best results allow the pickled jalapenos to refrigerate overnight.

How to Store Pickled Jalapeno Hummus

Because this pickled jalapeno cilantro hummus is made with all natural ingredients and free of preservatives, you will want to keep it refrigerated in an airtight container unless it’s being served. It will last for up to five days.

How to Garnish Pickled Jalapeno Hummus

For me, there is nothing prettier than a perfectly garnished bowl of homemade hummus. Hummus is smooth and creamy, so it’s nice adding things that bring additional texture. Here are just a few ideas.

• Sliced or diced pickled jalapenos. This lets people know what the main flavor is.
• Fresh cilantro
• Pickled onions
• Sliced radished
• Roasted pepitas
• Crumbled cotija or queso fresco
• A sprinkle of chili-lime seasoning or chili powder
• A drizzle of olive oil
• Lime slices

Tips From the Beach

• The first few times you remove the skins from the garbanzo beans, it might seem like a tedious step for something that is so quick and easy to make but trust the end results. This extra step is worth the super smooth texture.
• For the best flavor, allow the hummus to refrigerate for an hour prior to serving. This will allow all of the flavors to mingle and deepen.
• Always taste your hummus to see if you want any additional seasonings. Even after their rinsed, canned beans have salt so it’s better to start on the lower side and then additional salt if needed.
• Start with 1/4 cup of the pickled jalapenos. Want it spicier add more!
• Taste your pickled jalapenos. This will allow you to control the spice level, as well as you want to make sure you’re not using sweet pickled jalapenos. This is not the place for cowboy candy!

Frequently Asked Questions

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