Ready to add some spice to your snack? This homemade jalapeño hummus is just what you’re looking for! My spicy hummus recipe is layered with bright flavors from lemon, garlic, and fresh jalapeño! It’s fantastic with tortilla chips and raw veggies, spread on veggie sandwiches or wraps, or layered into a taco dip for a delicious twist.
While many spicy hummus dips are made with red peppers, cayenne peppers, or a blend of chili peppers, this spicy hummus dip is made with bright jalapeños for a little kick and it adds a totally different flavor to a classic hummus recipe.
Estimated reading time: 7 minutes
- What You'll Love About Homemade Hummus
- Hummus Ingredients
- How to Make Spicy Hummus
- Storage Instructions
- What to Serve with Jalapeño Hummus
- Want More?
- More Easy Dip Recipes
- Let me Meal Plan for you!
What You’ll Love About Homemade Hummus
- So creamy and smooth
- Delicious dip
- Light heat and spice with fresh flavor
- Incredibly easy to make
- Made with simple ingredients you can find at any grocery store
- Just 10 minutes prep time
- Nutritious and healthy snack or sandwich spread
- Chickpeas – Also known as garbanzo beans, you’ll want a can of cooked chickpeas. Drain and rinse before using. If you prefer to cook your own dry beans, you can certainly use those once they are cooked.
- Tahini – Tahini is a sesame paste made from sesame seeds and adds a really creamy texture and earthy flavor.
- Lemon juice – Fresh lemons are recommended for the best bright flavor. Given the simple ingredients, quality is important! You could also use lime juice if you prefer.
- Jalapeños – Look for deep green jalapeños. You can adjust the amount according to your spice preference. They add a really bright bite to the homemade hummus.
- Garlic – Fresh garlic is recommended for best flavor. Just like the lemon juice, quality is important for this recipe with just a simple ingredient list.
- Olive oil – Use high-quality olive oil for best flavors.
- Sea salt and black pepper
- For serving – Warm pita bread, fresh veggies (see list below for ideas)
How to Make Spicy Hummus
This is an overview on how to make this homemade hummus recipe, the detailed instructions can be found below in the recipe card.
Is hummus vegetarian?
Yes! Unless there is a meat topping, it should be vegetarian.
Is hummus vegan?
Most classic hummus recipes are vegan. You should always double check, but if it is made with the traditional chickpeas, tahini, olive oil, and spices and seasonings, it will be.
What do you eat spicy hummus with?
I like to serve the jalapeño hummus recipe with a variety of crunchy chips or crackers and plenty of vegetables.
Store this easy hummus with jalapeños in an airtight container in the refrigerator for 2-3 days.
What to Serve with Jalapeño Hummus
This spicy hummus recipe needs some crunchy crackers, chips and fresh vegetables for dipping! Here are some of my favorite dippers:
- Air Fryer Pita Chips
- Tortilla chips
- Carrot sticks
- Celery sticks
- Cucumber slices
- Mini bell peppers
- Endive leaves
- Snap peas
- Green beans
- Broccoli florets
- Cauliflower florets
- Grape or cherry tomatoes
More Easy Dip Recipes
This recipe for spicy hummus is a great addition to an appetizer spread and you might also like some of these other easy dip recipes:
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Ready to add some spice to your snack? This homemade jalapeño hummus is just what you’re looking for! Easy, nutritious, and delicious!
- 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
- 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.
- Adjust the jalapeños according to your spice preference. I like to start with less and then add more as garnish.
Recipe and photography by Clara-Jane Photography.
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