Fiery Jalapeno Hummus

    10 minutes

    This hummus has a little extra kick from jarred jalapeno peppers. Serve on pita bread as a fiery dip!

    255 people made this

    Serves: 8 

    • 1 tin (400g) chickpeas
    • 50g sliced jalapeno chillies from a jar, liquid reserved
    • 2 tablespoons tahini
    • 3 cloves garlic
    • 1 1/2 tablespoons lemon juice
    • 1/2 teaspoon ground cumin
    • salt and freshly ground black pepper to taste

    Preparation:10min  ›  Ready in:10min 

    1. In a blender or food processor, mix the chickpeas, jalapenos, tahini, garlic and lemon juice. Season with cumin, and salt and pepper to taste.
    2. Blend, adding reserved jalapeno liquid as needed, until smooth.

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    Reviews in English (221)


    Altered ingredient amounts. I keep making hummus until I get the perfect one- and then take it to all the parties and and bask in the compliments). I was thrilled to find a hummus recipe that added jalapenos. I love this recipe. I did add more jalapenos and more lemon juice, double what the recipe called for, but that was due to our regional preferences. Big Tip: Make it ahead of time and let it sit in the refrigerator overnight. That's the secret that makes this recipe go from good to great. Thank you Andrew for posting this recipe. You just proved that any recipe can be made even better by "spicing it up" with the right ingredient.  -  29 Sep 2008


    I like hummus, but I don't like tinned chickpeas. I buy dried chickpeas from an Asian shop. Soak one cupfull of dried chickpeas in water overnight. Next day, making sure that there was 2 cm of water over the soaked chickpeas, bring to the boil adding 1 to 2 teaspoons of salt. Simmer for 45 minutes or till tender. Cool and drain. The liquid can be used as stock for a vegetarian soup. Proceed to make your mummus. Have fun!  -  23 Aug 2011


    Used different ingredients. SOOOOOOOOO good! I got so many compliments and everyone wanted the recipe! I didn't use the curry powder since I didn't have any but it was still amazing! I also added 2 tablespoons of chopped fresh parsley - it looks pretty this way!  -  29 Sep 2008