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Satisfy any snack attack with this creamy Roasted Jalapeno Cilantro Hummus that’s savory, smoky, bright, and the perfect sassy amount of spicy. Combining pantry staples like canned chickpeas with a few easy fresh produce, the homemade hummus will have you double dipping all summer long.

It’s not easy being green unless you’re this bright and herbaceous roasted jalapeno and cilantro hummus. If you’re looking for an appetizer to serve up for a beach picnic or poolside, this is it. The only cooking required is simply roasting your jalapenos; other than that, the food processor does all the work. Make this a part of a dip spread with grilled corn and black bean salsa, use it to top off your favorite wrap, or dive in with crunchy crudites. This grilled jalapeno hummus will excite your taste buds at first bite!

Table of Contents

Why You’ll Love This Recipe

Simple Process – Yes, it’s easy to pick up a tub of hummus from your local grocery store, but nothing beats the flavor of homemade. Unlike store bought hummus that can contain a lot of mystery ingredients, this roasted jalapeno hummus requires less than ten ingredients, including salt. It just takes minutes to char your jalapenos on the grill with the food processor doing the rest of the work. Anyone can make this!
Texture – Just say no to grainy hummus. Using two tricks this jalapeno hummus comes out silky smooth and lusciously creamy.
Flavor Profile – You are in complete control of the heat of this charred jalapeno hummus. Grilling the jalapenos mellows their heat while adding a smoky flavor, and if you remove the seeds, you’ll make this hummus mild but with that earthy, vegetal flavor profile. Want it spicier? Leave some of the seeds in or add an additional jalapeno.

Ingredients

Chickpeas – There’s no need to cook dry garbanzo beans for this recipe. Using good quality chickpeas combined with removing some, or most of the skin of the beans gives this hummus it’s creamy texture. Use your favorite brand.
Tahini –This roasted sesame seed paste gives hummus its slightly nutty flavor as well as helps with the creamy texture. Some recipes will call for more tahini and if you love that flavor profile go ahead and add an additional tablespoon.
Jalapenos – These are the star of the show. Go ahead and roast up an extra one for garnish. You can either slice it up or chop it up to use for topping off your bowl of roasted jalapeno hummus.
Cilantro –I get it, not everyone loves the flavor of cilantro. If you absolutely don’t love it, you can leave it out. However, it does add a bright, herbaceous note so try adding just a tablespoon or two.
Spices – Aromatic cumin gives an earthy layer of flavor that compliments not only the flavors of the chickpeas and tahini, but also the roasted jalapenos. Salt enhances all of the natural flavors of the ingredients, and sumac gives a sunny, tart, citrus note that wakes everything up and complements the lime.
Lime Juice – This adds a pop of acid that ignites the taste buds and makes this hummus bright and happy. Fresh squeezed is the only way.
Garlic Cloves – These add a savory, pungent note without overpowering the rest of the flavors. Just like fresh squeezed lime is the only way, fresh garlic is important here too. Skip the jar.
Olive Oil – This adds slight richness to the hummus. For a more mild flavor you can use avocado oil, or eliminate the oil altogether and add a couple tablespoons of the chickpea liquid.
Ice Cubes – The other trick to keeping this hummus extremely creamy (as well as helping to preserve the vibrant color of this roasted jalapeno and cilantro hummus) is adding a couple ice cubes to your food processor when blending the hummus. Ice cubes are made up of tiny air bubbles which whip into the hummus as its blending giving it a lightly, creamier texture.

How to Make Roasted Jalapeno Cilantro Hummus

Roast your jalapenos. Prepare your grill for direct grilling. If using a gas grill, heat it to 450 degrees. Make sure that your grates are clean. Place the jalapenos on the hot grates and rotate them every minute or so until all sides are charred, about 5-8 minutes. Remove them from the grill and place them in a plastic bag so they can steam and cool.
Peel and deseed the jalapenos. Use a paper towel to brush off most of the rough, charred skin of the jalapenos. Slice them in half and remove most of the seeds and ribs for less heat if desired. Give them a rough chop.
Remove the skins from the chickpeas. Drain and rinse your chickpeas. Use your finger to pinch of the outer skin of each bean. This is the only portion that will take a little time but once you get going the process goes pretty quickly.

Rough chop your vegetables. Give the garlic and cilantro a rough chop.
Blend the hummus until creamy. Add all of the ingredients to the food processor except for the ice cubes. Blend them to give everything a rough chop, and then add an ice cube. Blend for a minute until starting to get creamy and the ice cube is chopped and then add the second ice cube. Continue to blend for another couple of minutes until you’ve reached your desired texture.
Taste the hummus and adjust seasoning. If you want the hummus a little spicier or tangier, add the additional jalapeno or tablespoon of lime juice.
Garnish and serve. Place the hummus into a serving bowl and sprinkle sumac over the top. Garnish with extra cilantro and roasted jalapenos.

How to Roast Jalapenos without a Grill

No grill? No problem. You can easily roast your jalapenos in the oven, on a grill pan, or if you have a gas stove top over the direct flame of your stove. Here are easy to follow instructions for different methods of roasting your jalapeno peppers.

Oven roast jalapenos – Preheat your oven to 450 degrees. If you jalapenos have stems, remove them. Lightly oil them and place them on a baking sheet. Place the baking sheet on the top rack of the oven and allow the jalapenos to roast for 15-18 minutes, flipping them over halfway through cooking so they char evenly.
Roasting jalapenos on a gas stove – Heat your stove to medium heat. Hold the jalapenos 1″-2″ over the flame. Allow the first side to char for 60-90 seconds before rotating the pepper and allowing the next side to char. Repeat the process until the pepper is completely charred.

Storage

Homemade hummus is fantastic for meal prep as it stores well and it’s incredibly easy to double up the recipe. Because this does have fresh ingredients in it like cilantro and jalapenos, it doesn’t last quite as long as a traditional hummus. Keep it stored in an airtight container in the refrigerator and it will last for up to five days.

Tips From the Beach

Don’t skip the step of removing the outer skins from the chickpeas. Does this take a little time? Yes, but it does help ensure that your hummus is silky, creamy, and not grainy. If you miss a few, don’t worry but you do want the majority of the skins removed.
Taste your hummus as you blend it. Start off with 2-3 jalapenos and only 3 tablespoons of lime juice. If you want more spice or more acidity add additional once you’ve blended it.
This roasted jalapeno and cilantro hummus can be served immediately, but it’s even better after it’s chilled and refrigerated. If possible, allow it to refrigerate for at least an hour. The texture will slightly thicken, and the flavors will marry and deepen.
If you don’t like the brightness of lime, swap it out for lemon juice instead.
Instead of topping your jalapeno and cilantro hummus with sumac, try a different sprinkle of spice such as smoked paprika or chili powder.

Looking for more dip ideas? Make sure to check out loaded ranch poolside dip , roasted red pepper white bean dip, and roasted beet and dill hummus.

Frequently Asked Questions

Is Roasted Jalapeno Cilantro Hummus spicy?

This jalapeno hummus has a mild kick to it, but you can control the heat level by both the amount of jalapenos you add, and also by removing the seeds and ribs from the jalapenos. Start with just 2-3 roasted jalapenos and then add additional if desired.

Can I use dried chickpeas instead of canned chickpeas?