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Cilantro Jalapeno Hummus

Cilantro Jalapeno Hummus

Hello loves! I hope everyone is doing great today! Work has been so hectic for me recently, and alll I want is a nice LONG vacation! I guess this is a good thing that my Cilantro Jalapeno Hummus takes 10 minutes to make, therefore, I really have no reason to complain lol.

Chickpeas vs. Garbanzo Beans

I get this question all the time when I talk about chickpeas. Are they the same as garbanzo beans? Absolutely 🙂 If you are at the store and the can says garbanzo, you can buy that. It will be the same exact result!

Controlling the spice

To be honest, I hardly ever think jalapenos are spicy anymore. After eating da bomb sauce and habaneros, jalapenos taste like bell peppers to me LOL. If yours are too spicy, you can always take out the seeds! If you can’t find jalapenos near you, you can substitute for serrano peppers! 

Substitutes for cilantro

You guys KNOW how much I despise cilantro, but I promise you that you cannot taste it in this hummus. If you can’t find good cilantro near you, or you don’t even want to give this a chance, you can always use parsley. Parsley is often used in a lot of Mediterranean dishes, so it would taste just as bomb!

I hope you guys love my Cilantro Jalapeno Hummus as much as we do in my house! This is great to serve at parties with veggies and pita, or perfect to use as a spread on a sandwich. If you want to eat it with falafel, be sure to check out my Habanero Falafel Sliders

If you make this Cilantro Jalapeno Hummus, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts! If you haven’t seen me on Instagram yet, be sure to follow me 🙂 ENJOY!

Cilantro Jalapeno Hummus
Cilantro Jalapeno Hummus
Trust me, you can't even taste the cilantro!!

INGREDIENTS

  • 15.5 oz. can chickpeas
  • 1 lemon
  • 1 tbsp tahini
  • 3 tbsp olive oil
  • 6 cloves garlic
  • ½ cup cilantro
  • 2 large jalapenos (roughly chopped)
  • ½ tsp cumin powder
  • 1/4 tsp coriander powder

INTRUCTIONS

  1. Drain and rinse off your chickpeas from the can.
  2. Add all ingredients to your food processor and keep blending until you get a nice consistency.
  3. Add salt per taste, and adjust with any seasoning if desired.
  4. Garnish with a little bit more oil, and serve with warm pita.

NOTES

  • Chickpeas and garbanzo beans are the same thing! I use the goya canned version, it’s so much easier than having to soak them overnight.
  • If jalapenos are too spicy, you can take out the seeds.
  • Substitute parsley for cilantro if you are not a fan!

DID YOU ENJOY THIS RECIPE?

Tag @chocolateandcheeseplease on Instagram & hashtag it #chocolateandcheeseplease

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hello,
i’m megha

Welcome to my page! Over here you’ll find some of the topics i’m most passionate about  Hope you find my blog as a means of making an easy weeknight dinner, planning a stress-free travel itinerary, or even styling the perfect look for an important event! Thanks for visiting!

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