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Creamy Jalapeño Hummus: A Smooth and Spicy Dip

A close-up of bright green creamy jalapeño hummus swirled in a white bowl, drizzled with olive oil and topped with pepper.
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Make homemade jalapeño hummus with an exceptionally creamy texture and a fresh, spicy kick. This recipe focuses on simple techniques for the best smooth hummus.

Ingredients

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  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic
  • 1 to 2 fresh jalapeños, stemmed (remove seeds for less heat)
  • 1/4 cup ice water (or more, for blending)
  • 2 tablespoons olive oil, plus extra for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon water (for peeling chickpeas, optional)

Instructions

  1. Prepare the chickpeas for maximum creaminess: Place the drained chickpeas in a bowl. Rub them gently between your hands or with a clean kitchen towel to loosen the skins. Discard the skins. For an even smoother texture, simmer the peeled chickpeas in water with 1 tablespoon of baking soda for 10 minutes, then drain.
  2. Combine tahini and lemon juice: In a food processor, combine the tahini and lemon juice. Process for 1 minute until the mixture lightens in color and thickens. Scrape down the sides.
  3. Add flavor components: Add the garlic, jalapeños (seeds removed for mild heat, seeds included for more spice), cumin, and salt to the food processor. Process for 1 minute.
  4. Add chickpeas and blend: Add the peeled chickpeas to the mixture. Process for 2 minutes, scraping down the sides as needed.
  5. Achieve the creamy texture: With the food processor running, slowly stream in the ice water, one tablespoon at a time, until the hummus becomes very light and fluffy. This step is key for the best creamy hummus technique.
  6. Finish and serve: While the processor is running, drizzle in the 2 tablespoons of olive oil. Process until fully incorporated. Taste and adjust salt or lemon juice. Transfer the vibrant green dip to a serving bowl, drizzle with olive oil, and serve with pita or vegetables.

Notes

  • For roasted jalapeño hummus, roast the jalapeños under a broiler until blackened before seeding and adding them to the mix.
  • If you need a no tahini creamy hummus option, substitute the tahini with 1/2 cup of plain Greek yogurt or sour cream, though the flavor profile will change slightly.
  • Store leftover homemade jalapeño hummus in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://daisyrecipe.com/creamy-jalapeno-hummus-recipe/