Skip to main content New<> this month
Get the Allrecipes magazine

Yummy Cilantro-Jalapeno Hummus

Rated as 4.17 out of 5 Stars

"If you love cilantro, you will love this hummus! I usually adjust the cilantro and lemon juice for flavor after mixing. Be sure to wear gloves while preparing the jalapeno; the oil will stay on your skin for a long time and will burn your eyes if you wear contacts. (I found out the hard way!) The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving with crackers or pita bread."
Added to shopping list. Go to shopping list.


1 h 15 m servings 50
Original recipe yields 10 servings


{{model.addEditText}} Print
  1. 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.
  2. Transfer hummus to a serving bowl and refrigerate for at least 1 hour.

Nutrition Facts

Per Serving: 50 calories; 1.6 7.5 1.9 0 146 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

We loved this, but I did need to add a bit of liquid to get it to the right consistancy...I also added a nice splash of evoo, and topped it w/ a drizzle of evoo, finely minced jalapenos, toasted...

It was a nice twist on a basic hummus recipe. The cilantro gave it a bright flavor which I liked. It did seem very dry, so, I added a little more lemon juice and drizzled in a little olive oil...

I did add olive oil as I was blending it since it was a bit dry. This went over really well with my picky husband! Next time I'm going to add more jalapeno for a spicy version.

Love this recipe. Simple, fast and delicious. I agree with the other reviewers that it needs about 2T. of water to get it to the right consistency. For a different taste, I've also done it w...

Changes we made: added the juice of 2 small lemons rather than 3 tbsp, 2 oz of olive oil, and this was done in a nutribullet. It made for a thick hummus - my husband usually makes the hummus and...