From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Preheat the oven to 400°F. Roast the jalapeños until the skin is charred, then cool, peel, and chop.
2
Combine chickpeas, tahini, garlic, cilantro, jalapeños, lemon juice, olive oil, cumin, salt, and pepper in a food processor. Pulse until roughly blended.
3
With the processor running, add cold water gradually until the hummus reaches desired consistency.
4
Taste and adjust seasoning.
5
Transfer to a serving dish and garnish as desired.
My Calorie Intake
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Tips & Tricks (5)
- Roast Your Jalapeños First 🔥Char jalapeños directly over a flame or under the broiler before blending to deepen their smoky flavor and reduce raw heat intensity for a more sophisticated taste profile.
- Chill Your Processor Bowl ❄️Place your food processor bowl in the freezer for 10 minutes before blending to keep the hummus creamy and prevent it from becoming warm and separated during processing.
- Reserve Chickpea Liquid Strategically 💧Save some aquafaba (chickpea liquid) and add it gradually at the end for perfect consistency rather than using cold water, which yields a superior creamy texture with authentic flavor.
- Toast Your Cumin Seeds 🌰Lightly toast whole cumin seeds in a dry pan for 1-2 minutes before grinding to unlock their essential oils and create a richer, more complex spice flavor throughout the hummus.
- Finish with Green Oil Drizzle 🫒Blend extra cilantro with premium olive oil separately, then drizzle it over the finished hummus just before serving to intensify the green color and brighten the herbal notes.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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