Best Jalapeno Hummus Recipes

CILANTRO JALAPENO HUMMUS

Steps:

• Blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.

SPICY JALAPENO HUMMUS

Steps:

• Blend garbanzo beans, jalapeno peppers, juice from jalapeno peppers, lemon juice, olive oil, tahini, and garlic in a blender or food processor until smooth; add reserved garbanzo bean liquid and blend to reach desired consistency. Add cayenne pepper, cumin, oregano, black pepper, and paprika; blend until smooth.
• Chill hummus until flavors blend, about 4 hours.

ARTICHOKE JALAPENO HUMMUS DIP

Steps:

• Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth.

CILANTRO-JALAPENO HUMMUS AND TABOULI (A LA PITA JUNGLE)

Steps:

• Tabouli:.
• Place quinoa in a fine-mesh wire strainer.
• Rinse several times, rubbing the grains together to remove the bitter outer layer.
• Place water and quinoa in a small saucepan.
• Bring to a boil then reduce heat to a simmer and cover.
• Cook for 10 to 15 minutes or until all water has been absorbed.
• Let cool.
• Once the quinoa has cooled completely, mix together with the rest of the ingredients.
• Refrigerate for at least one hour or overnight.
• Hummus:.
• Add all ingredients, except for the reserved garbanzo bean juice, to the work bowl of your food processor.
• Process until well blended.
• While the processor is still running, slowly add reserved garbanzo bean juice through the feed chute until desired consistency is reached.
• To Serve:.
• Spread the hummus evenly onto 5 dinner plates.
• Split the tabouli into 5 servings as well, and plop into the center of each plate on top of the hummus.
• Serve with pitas and sliced cucumbers.

JALAPENO HUMMUS

Steps:

• Place first 11 ingredients in a food processor; cover and process until well blended. Garnish with paprika. Serve with assorted vegetables.

YUMMY CILANTRO-JALAPENO HUMMUS

Steps:

• Puree the garbanzo beans, cilantro, lemon juice, tahini, jalapeno pepper, garlic, cumin, and salt in a blender or food processor using long pulses until the mixture is fairly smooth and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
• Transfer hummus to a serving bowl and refrigerate for at least 1 hour.

JALAPENO & ROASTED RED PEPPER HUMMUS

Steps:

• In a food processor, combine the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, lemon juice and salt. Blend until a smooth paste forms. Reserve.
• In a bowl, mix the jalapenos, roasted red peppers and olive oil. Add salt to taste.
• To serve, place the pepper mix on top of the center of the hummus.

ROASTED GARLIC CILANTRO JALAPENO HUMMUS

Steps:

• 1. Get your garlic ready. Set oven to 375. Peel and separate the garlic cloves and make a bowl out of foil. Place the cloves in the foil bowl and cover with the olive oil. Close the bowl up around the garlic till just a pinch is open on top. Put on/in a oven safe pan and roast for 35 to 45 minutes.
• 2. When garlic is done take it out to cool while you prepare the other ingredients. In a food processor or blender put your chickpeas (drained but leave a little water 1/8 cup), lemon, salt, and jalapeno. Blend until most is chopped. Add the garlic along with the oil in the foil and blend until smooth. Now add your cilantro and blend until it is a pretty green color. You can serve it warm or cold with veggies for dipping or on bread.

CILANTRO JALAPENO HUMMUS

Steps:

• In food processor, pulse garlic.
• Add beans, lime juice and salt.
• Puree.
• Slowly add olive oil and blend until thick, 1-2 minute.
• Add cilantro and jalapeno, pulse 10 seconds.
• Transfer to bowl, and chill a few hours to allow flavors to meld.

JALAPENO AND LIME HUMMUS

Steps:

• Put all items into a small food processor and blend until smooth.

SPICY RED PEPPER AND JALAPENO HUMMUS

Steps:

• In a food processor, combine red pepper, green pepper, jalapeños, olive oil, garlic, salt, pepper, lemon juice, and hot sauce.
• Blend ingredients until smooth.
• Drain chickpeas.
• Add chickpeas to the food processor and blend until smooth, adding additional olive oil if necessary.
• Transfer to sealed container and chill for several hours.
• Serve with pretzels, carrots, or bagel chips and enjoy.

ERIN'S JALAPENO HUMMUS

Steps:

• Blend chickpeas, about half the reserved liquid from the chickpeas, olive oil, lemon juice, sesame seeds, ground dried jalapeno pepper, garlic, sesame oil, sea salt, and cumin in a blender until smooth and creamy. Blend more reserved liquid or olive oil into the mixture until the hummus reaches your desired consistency.

CILANTRO JALAPENO HUMMUS

Steps:

• 1. In a food processor with a metal blade, puree garbanzo beans to a fine meal consistency. 2. Add olive oil and puree again until creamy and smooth. Don't forget, you need to be able to take a veggie or crisped pita wedge and dip it in. Try a few samples because if it is too thick, you will not be happy with the consistency. 3. Add cilantro, jalapeno and garlic and pulse until well combined. Taste and add kosher salt and pepper to taste. 3. Transfer to a nice bowl, swirl the top and shake a bit of cayanne or chile powder on top........looks nice without adding any more heat. 4. Serve with veggies or pita wedges. 5. Stored in a tightly sealed container and refrigerated, it will keep for up to a week.

LOW FAT CILANTRO JALAPEñO HUMMUS

Steps:

• Drain and rinse chickpeas, reserving 2/3 cup of the canned chickpea liquid.
• In a blender combine all the ingredients, gradually adding the reserved chickpea liquid, and process until smooth.

JALAPENO HUMMUS BREAD

Steps:

• Heat oven to 400 degrees F. Grease a loaf pan and set it aside.
• Place all the ingredients for the hummus in a food processor and puree until mostly smooth. It will still have a few small lumps of beans and will be drier than a hummus dip.
• In a large bowl mix together the flour, salt and garlic powder.
• Mix the remaining bread ingredients in a separate bowl then add to the dry. Stir once or twice then add the hummus to the mixture. Mix until combined and pour into the pan.
• Bake for 40mins. It should be golden brown on top and a knife inserted in the center should come out clean. Let cool for at least 10 minutes before removing from pan.

JALAPENO BLACK-EYED PEA HUMMUS

Steps:

• Add black-eyed peas, tahini, jalapenos (start with less then add more if more heat is desired), lemon juice, garlic, 1/2 teaspoon salt, cilantro, and cumin to the pitcher of a high-powered blender or to the bowl of a food processor fitted with the S-blade. Puree until smooth, adding the reserved liquid as needed to keep everything moving. Taste and add additional jalapeno pepper, cilantro, and salt, if desired.
• Spoon into a bowl and smooth the top. Scatter on optional garnishes, if desired, and drizzle with olive oil. Serve with pitas, pita chips, veggies, or whatever else you like to dip in hummus!
• Keeps refrigerated in an airtight container for 3-4 days.

LIME JALAPENO HUMMUS

Steps:

• Combine all ingredients in food processor until smooth.

JALAPENO CILANTRO HUMMUS

Steps:

• Place all ingredients in a food processor. Blend until smooth. Note: texture may appear slightly more chunky than store-bought hummus, but it is still wonderful! Serve with pita chips, carrots and celery, or as a spread. Nutrition info per 1/4 cup serving: 95 calories, 4 g fat, 3 g protein, 10 g carbohydrates, 4 g fiber.

JALAPENO HUMMUS

Steps:

• In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

ROASTED JALAPENO HUMMUS

Steps:

• 1. Roast the jalapenos under the broiler, or on the stovetop or grill. Flip every few minutes until the peppers are charred all over. Move them to a heat-proof bowl and cover with plastic wrap for about 10 minutes. 2. When the peppers are cool enough to handle, slip off the skin, split the peppers, and strip out the seeds. Slice the jalapenos into thin strips and set aside. Take care while working with these peppers because the jalapeno oils can really burn if you rub your eyes or touch your mouth. Wear gloves if desired. 3. Warm the chickpeas in the microwave for about a minute (this helps make the hummus creamier). Pour them them into the bowl of a food processor along with 3 tablespoons of lime juice, garlic, tahini and spices. Begin processing and stream in the olive oil through the top of the machine. Scrape down and process again until the hummus is very smooth. 4. Transfer to a serving bowl and stir in the sliced jalapenos. Taste and add more jalapenos, more lime juice or more seasonings to taste. Cover and refrigerate for at least 20 minutes before serving. (This hummus can also be made several days ahead.) Garnish with minced cilantro and serve with pita wedges or tortilla chips.