Spicy Jalapeño Hummus
This spicy hummus gets its kick from fresh jalapeños for bright, bold heat that’s totally addictive. It’s ultra-creamy, packed with bright garlic and lemon flavor, and comes together in just 10 minutes. Perfect for afternoon snacking with chips and veggies, spreading on sandwiches and wraps, or serving at parties when you want something beyond basic hummus.
Hummus…with a touch of heat!
Plain hummus is delicious, but when you’re looking for extra bright flavor with a little heat, fresh jalapeños are the absolute best way to add spice.
I love having a batch for lunch snack boards. It’s…
🌶️ Fresh & spicy: Real jalapeños give you bright heat instead of just generic burn from dried spices.
🥣 Ultra-creamy: The tahini and olive oil create that smooth, restaurant-quality texture.
⏱️ Ready in 10 minutes: Just blend everything in a food processor and you’re done.
💪 Protein-packed: Chickpeas make this a filling, nutritious snack that actually keeps you satisfied.
🥖 So versatile: Use it as a dip, sandwich spread, wrap filling, or even as a base for taco dip!
Try it with my air fryer pita chips, they are the best!
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this fresh jalapeño hummus to the snack table: chickpeas (also called garbanzo beans), tahini (sesame paste that makes hummus creamy), fresh lemon juice, fresh jalapeños (adjust amount based on your heat preference), fresh garlic cloves, high-quality olive oil, sea salt, and black pepper. For serving, grab some pita chips, tortilla chips, or fresh vegetables.
Emily’s Tips & Tricks
- Pro tip: Start with one jalapeño and taste before adding more – the heat level varies wildly between peppers. You can always add more heat, but you can’t take it away. If you want extra kick, leave some of the seeds in (that’s where most of the heat lives). For milder hummus, remove all the seeds and use just the flesh.
- Variations: Try adding roasted red peppers for sweetness, swap jalapeños for serranos if you want more heat, or add a handful of cilantro for herbaceous freshness. You can also experiment with lime juice instead of lemon for a different citrus profile. For a smoky version, use one chipotle pepper in adobo instead of fresh jalapeño.
Spicy Jalapeño Hummus Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This spicy hummus with fresh jalapeños is ultra-creamy with just the right kick. Ready in 10 minutes with simple ingredients and perfect for snacking!
Ingredients
- 15-oz. can chickpeas (garbanzo beans), drained
- 1/3 cup tahini
- 1 Tbsp. lemon juice
- 1 jalapeño, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- sea salt and black pepper to taste
- sliced jalapeños for topping
Instructions
- Add chickpeas, tahini, lemon juice, diced jalapeños, minced garlic, olive oil, and a sprinkle of sea salt and black pepper to food processor.
- Process until hummus is smooth and creamy.
- Transfer hummus to a shallow bowl or plate. Drizzle with olive oil, sprinkle with flaky sea salt, and top with jalapeño slices.
- Serve with pita chips, tortilla chips, and plenty of raw veggies.
Notes
Storage: Keep spicy hummus in an airtight container in the refrigerator for up to 5 days.
Prep ahead: Make this hummus up to 3 days before you need it; the flavors actually improve as they meld in the fridge.
Tools: A food processor makes this easiest and creates the smoothest texture. A high-powered blender also works, but you may need to stop and scrape down more often.
Serve with: This pairs perfectly with warm pita bread, pita chips, tortilla chips, or sturdy crackers. For vegetables, try carrots, celery, cucumber slices, bell pepper strips, snap peas, cherry tomatoes, or endive leaves.
Serving Suggestions
Veggies and pita chips are standard hummus accompaniments, but try some of these ideas, too:
- Air Fryer Pita Chips
- Tortilla or pita chips
- Fresh veggies like carrots, celery, cucumber slices, bell pepper strips, snap peas, cherry tomatoes, or endive leaves
- Spread onto a tortilla for a veggie wrap
- Served as a lunch snack plate with deli turkey, lots of veggies, crackers, and some almonds
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
This post may contain affiliate links. They do not add any charge to you, but I will make a very small commission from them. I only link to products I use and recommend. Thank you for your support!
This spicy hummus gets its kick from fresh jalapeños for bright, bold heat that’s totally addictive. It’s ultra-creamy, packed with bright garlic and lemon flavor, and comes together in just 10 minutes. Perfect for afternoon snacking with chips and veggies, spreading on sandwiches and wraps, or serving at parties when you want something beyond basic hummus.
Hummus…with a touch of heat!
Plain hummus is delicious, but when you’re looking for extra bright flavor with a little heat, fresh jalapeños are the absolute best way to add spice.
I love having a batch for lunch snack boards. It’s…
🌶️ Fresh & spicy: Real jalapeños give you bright heat instead of just generic burn from dried spices.
🥣 Ultra-creamy: The tahini and olive oil create that smooth, restaurant-quality texture.
⏱️ Ready in 10 minutes: Just blend everything in a food processor and you’re done.
💪 Protein-packed: Chickpeas make this a filling, nutritious snack that actually keeps you satisfied.
🥖 So versatile: Use it as a dip, sandwich spread, wrap filling, or even as a base for taco dip!
Try it with my air fryer pita chips, they are the best!
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this fresh jalapeño hummus to the snack table: chickpeas (also called garbanzo beans), tahini (sesame paste that makes hummus creamy), fresh lemon juice, fresh jalapeños (adjust amount based on your heat preference), fresh garlic cloves, high-quality olive oil, sea salt, and black pepper. For serving, grab some pita chips, tortilla chips, or fresh vegetables.
Emily’s Tips & Tricks
- Pro tip: Start with one jalapeño and taste before adding more – the heat level varies wildly between peppers. You can always add more heat, but you can’t take it away. If you want extra kick, leave some of the seeds in (that’s where most of the heat lives). For milder hummus, remove all the seeds and use just the flesh.
- Variations: Try adding roasted red peppers for sweetness, swap jalapeños for serranos if you want more heat, or add a handful of cilantro for herbaceous freshness. You can also experiment with lime juice instead of lemon for a different citrus profile. For a smoky version, use one chipotle pepper in adobo instead of fresh jalapeño.
Spicy Jalapeño Hummus Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This spicy hummus with fresh jalapeños is ultra-creamy with just the right kick. Ready in 10 minutes with simple ingredients and perfect for snacking!
Ingredients
- 15-oz. can chickpeas (garbanzo beans), drained
- 1/3 cup tahini
- 1 Tbsp. lemon juice
- 1 jalapeño, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- sea salt and black pepper to taste
- sliced jalapeños for topping
Instructions
- Add chickpeas, tahini, lemon juice, diced jalapeños, minced garlic, olive oil, and a sprinkle of sea salt and black pepper to food processor.
- Process until hummus is smooth and creamy.
- Transfer hummus to a shallow bowl or plate. Drizzle with olive oil, sprinkle with flaky sea salt, and top with jalapeño slices.
- Serve with pita chips, tortilla chips, and plenty of raw veggies.
Notes
Storage: Keep spicy hummus in an airtight container in the refrigerator for up to 5 days.
Prep ahead: Make this hummus up to 3 days before you need it; the flavors actually improve as they meld in the fridge.
Tools: A food processor makes this easiest and creates the smoothest texture. A high-powered blender also works, but you may need to stop and scrape down more often.
Serve with: This pairs perfectly with warm pita bread, pita chips, tortilla chips, or sturdy crackers. For vegetables, try carrots, celery, cucumber slices, bell pepper strips, snap peas, cherry tomatoes, or endive leaves.
Serving Suggestions
Veggies and pita chips are standard hummus accompaniments, but try some of these ideas, too:
- Air Fryer Pita Chips
- Tortilla or pita chips
- Fresh veggies like carrots, celery, cucumber slices, bell pepper strips, snap peas, cherry tomatoes, or endive leaves
- Spread onto a tortilla for a veggie wrap
- Served as a lunch snack plate with deli turkey, lots of veggies, crackers, and some almonds
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
This post may contain affiliate links. They do not add any charge to you, but I will make a very small commission from them. I only link to products I use and recommend. Thank you for your support!
Recipe and photography by Clara-Jane Photography.