Cilantro Lime Hummus with Jalapeño is the perfect party dip to make yourself instead of buy! It's quick and easy with just a few simple healthy ingredients pureed in the blender in just 10 minutes! A fun cross between hummus and guacamole, this bold flavored dip is delicious with veggies, tortilla chips, pretzels, or pita chips!
This hummus is for all the cilantro lovers! Hummus is one of those things that, with a blender or food processor, you can easily make at home instead of buying at the store.
It's loaded with a full bunch of fresh cilantro for serious flavor and vibrant green color! Perfect for parties, game day, or just a really healthy snack to meal prep for the week. It lasts about 4 days, but can also be frozen!
The amount of jalapeño is up to you! It's ready in 10 minutes, just toss everything in the blender until smooth!
- Chickpeas (Garbanzo Beans) - A can of chickpeas is the classic hummus base, high in protein and thick and creamy when blended.
- Cilantro - The star of the show! I use a whole bunch of cilantro in this recipe, because why not? It gives you huge cilantro flavor, and often when we buy cilantro, we end up not using the end of it. Store cilantro in a jar in the fridge with the stems in water, like a vase of flowers. Give it a good wash when you are ready to use it, and just cut off the bottom inch of the stems. The rest are edible and fine to throw into your hummus.
- Garlic - Use fresh garlic for this recipe!
- Jalapeño - Add just the amount of jalapeño pepper you like! Go mild or go extra spicy, and if you are somewhere in between, start with a little, blend and taste. You can always add another chunk and blend again until you get it just right.
- Lime - Fresh squeezed lime juice is essential to this dip! I use the juice of 1 whole lime. It adds so much flavor and freshness, and gives this hummus a Mexican twist.
- Cumin - Just a dash for that classic hummus taste!
- Salt - Always important, salt enhances the flavor of all your ingredients.
- Tahini - Tahini is pureed sesame seeds. So it's kinda like peanut butter, almond butter or sunflower butter. It is just sesame seeds! It's a classic flavor in hummus and adds to the creamy consistency. You could substitute sesame seeds or even sunflower seeds or sunflower butter. I would not sub peanut butter or another nut butter because their flavors are too strong.
- Plain Yogurt - I always have plain yogurt on hand, and use it in many ways. We eat it for breakfast, flavoring in ourself with honey, berries and Homemade Almond Vanilla Granola. I also use it as a substitute for sour cream and put a dollop on Beef Vegetable Chili or Loaded Baked Potatoes. It's also a Protein Pancake and a Pumpkin Waffle ingredient! And here, it adds a rich creaminess to the hummus. You could substitute sour cream or leave it out for a vegan hummus. You may need more olive oil if you do.
- Olive Oil - Olive oil brings hummus together as it blends. It gives it that silky texture, and I like the look of a little extra drizzled over the finished hummus bowl.
- Water - I used just a bit of water to get everything smoothly going in the blender.
See recipe card for quantities.
Step 1 - Add all ingredients to a blender or food processor. Make sure to drain and rinse the chickpeas.
There is no need to pre-chop the veggies or remove the stems from the cilantro, just chop off the bottom inch or so.
Step 2 - Blend until very smooth in a blender or food processor. Hummus is thick so be patient when blending. You may need to stop a few times and scrape down the sides with a spatula.
The longer you let it blend the smoother it will be. A added 2 Tablespoons of water to reach the right consistency and get it to blend smoothly.
Step 3 - Garnish with a drizzle of olive oil and a squeeze of lime juice, chopped fresh cilantro and jalapeño slices.
Storage & Make Ahead Instructions
- Store this jalapeño cilantro hummus in an airtight container in the fridge for up to 4 days.
- Make Ahead - If serving for a party, you can make it a day in advance and store in the fridge.
- Freeze - You can also divide it into small jars and freeze for up to 3 months. Thaw overnight in the fridge and stir well to use.
- Cilantro stems are edible! So don't spend time picking the leaves off the stems. Just cut off and discard the bottom inch of the stems and pull out any bad leaves. The rest can get tossed in the blender!
- Adding Garden Greens - While cilantro is the main herb flavor that will shine through, a healthy "super green" hummus is a great place to add extra nutrition! If you have a garden or just some extras in the fridge, you can easily add a bit of fresh spinach, a leaf of kale or Swiss chard, or a few extra herbs such as chives or scallions. They won't alter the flavor much, and just add some extra super greens to this already healthy hummus!
- The Jalapeño - The amount of heat in this dip should be your own personal preference. You can add as much or as little jalapeño as you like. I used a half of 1 jalapeño pepper and didn't think it was too spicy. My kids liked it and it was not too spicy for them. This can vary of course! Some jalapeños can be spicier than others and the ribs and seeds are the spiciest part. Everyone's taste is different. You can leave it out completely, or start with a little, blend and taste, then add more and blend again. You can also add heat with other ingredients such as other spicy fresh peppers, crushed red pepper flakes, cayenne pepper or dashes of hot sauce.
- Vegan - You can make this dip vegan by omitting the plain yogurt. You may need to add more olive oil or water to reach the right consistency.
What to Serve With Hummus
Cilantro hummus is great to serve as a dip for a party, or just keep it in the fridge for healthy weekday snacking! Serve it with:
- Bell Peppers, Carrots, Cucumbers or Cherry Tomatoes
- Tortilla Chips similar to serving guacamole!
- Pretzels, Pita Crackers, or soft Pitas or flatbread (warmed up is delicious!)
- Use as a spread on a veggie bagel or wrap, or to jazz up a turkey sandwich for easy lunches!
No you don't. If you buy a whole bunch and you don't have any other use for it, you can use it all. If you only have half a bunch or more, that is enough to make cilantro lime hummus!
Either one will work and both are great for making hummus. If you have a high speed blender, it will probably get your hummus smoother than a food processor will.
Yes! This cilantro dip is gluten-free, just make sure to also get gluten-free chips or pretzels for dipping.
More Favorite Dips!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
Cilantro Lime Hummus with Jalapeño
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- blender or food processor
- 15 oz can chickpeas (garbanzo beans) drained and rinsed
- 1 bunch cilantro
- 2 cloves garlic
- ½ jalapeño to taste, stem and seeds removed
- 1 juice of a lime
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ cup tahini
- ¼ cup plain yogurt
- ¼ cup olive oil
- 2 Tablespoons water
- Puree all ingredients in a blender or food processor until very smooth. Be patient when blending. You may need to stop a few times and scrap down the sides with a spatula to get everything moving.
- Cilantro stems are edible, although you may want to chop off and discard the very bottoms of the stem and remove any bad leaves.
- Depending on how spicy you want your hummus, use as much or as little jalapeño as you like. You can start with a small chunk, then taste your finished hummus and add more.
- Blend a long time for ultra smooth hummus!