How to make Creamy Cilantro-Jalapeño Hummus

If you are a hummus fanatic, then you will LOVE this recipe for my creamy Cilantro-Jalapeño hummus. I tried so hard to replicate Trader Joe’s Cilantro- Jalapeño hummus, but in the midst of my attempts, I ended up making this super delicious hummus that my friends cannot stop raving about. Hence, the reason why I am making this post.

After many revisions of this recipe, I have finally settled on this version. The REAL SECRET to getting a tasty hummus is by COOKING YOUR CHICKPEAS. There, I said it. For the longest time, my hummus just tasted like ass because I did not cook my canned chickpeas. I ended up asking my Syrian friend why her hummus was so much better than mine and she told me it was because she cooked her chickpeas! I went home and cooked my chickpeas and it really made a difference! My hummus tasted freaking edible!

For more flavor, I roasted my jalapeño. I felt like the raw jalapeño did not release the flavor I wanted and my hummus just tasted so boring. So I chopped my pepper in half and roasted it in the oven for about 5-10 mins until it was juicayyyy and it really changed the game of my hummus. I could finally taste the flavor of the jalapeño and it gave my hummus the right amount of kick. As for the creamy texture, peeling off the chickpeas helps a lot. I also add a couple of ice cubes after blending my hummus to make it a little more smooth.


1 can of chick peas

1 jalapeño, seeded and cut in half

2-3 garlic cloves

2 tbsp olive oil

2 tbsp tahini

2 ice cubes

1/2 lemon (the juice of it, if using small lemons, then just use a whole small lemon)

3/4 cup cilantro leaves (NOT the stems)

1/4 cup reserved canned chickpea water (if you are using fresh chickpeas, then save 1/4 of the water you soaked your chickpeas in)

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

1/4 tsp paprika (reserve for garnish)

Rinse your chickpeas and peel off the skin. Then add the chickpeas into a sauce pan with boiling water over medium heat for about 10-15 mins until soft. Drain the chickpeas, add them to the food processor. Roast the jalapeño for about 5-10 mins in the oven until soft or a roasted appearance is achieved, then add them to the food processor. Add garlic cloves, lemon juice, tahini, olive oil, chickpea water, cumin, salt, pepper, and cilantro to food processor or blender and pulse until creamy. Add more chickpea water if the hummus is too chunky. Add two cubes of ice if you want a more smooth texture. Smooth the hummus into your desired serving dish, drizzle some olive oil on top and shake some paprika over the final product. Serve with warm pita, falafel, or veggies and enjoy!

Mediterranean Platter

I hope you found this recipe super helpful! Please share any feedback about this recipe and let me know if you would like to see more foods I make in the comments below!

One Comment Add yours

  1. ADAM D says:

    Thanks for input to a better hommus! My addition, exchange cilantro with capers (or just add them). Brings new savory flavor to hummus. Just remeber to adjust salt, as capers are salty!


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