Name: Jalapeno Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup garbanzo beans; ⅓ cup canned jalapeno pepper slices, juice reserved; 3 tablespoons tahini; 3 cloves garlic, minced; 2 tablespoons lemon juice; ½ teaspoon ground cumin; ½ teaspoon curry powder; crushed red pepper to taste

A spicy hummus to liven up the appetizer table!

Jalapeno Hummus

garbanzo beans

jalapeno pepper

tahini

garlic,

lemon juice

cumin

curry powder

red pepper

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.


First, I live in Texas so our scale of what's hot is different from others.  Hummus is my Spring 2007 perfection recipe (I keep making it until I get the perfect one- and then take it to all the parties and and bask in the compliments).  I was thrilled to find a hummus recipe that added jalapenos (texas, in search of the perfect hummus....).  I love this recipe.  I did add more jalapenos and more lemon juice, double what the recipe called for, but that was due to our regional preferences.  

Big Tip: Make it ahead of time and let it sit in the refrigerator overnight.  That's the secret that makes this recipe go from good to great.  

Thank you Andrew for posting this recipe.  You just proved that any recipe can be made even better by "spicing it up" with the right ingredient.

Best hummus ever.  You can make it with or without the curry - I like it without, my husband likes it with.  Totally outshines all my friends hummus that they have been making for years.  We will never buy hummus again.  
UPDATE: We've beek making this for a while now.  First, you have to add tahini, it's not really hummus without it.  Second, if its too thick, add some of the bean water from the garbanzos.  Third, I still like it better without the curry and don't be stingy with the cumin!  Fourth, I usually make this in batches of 6.  You should too.  It keeps for a while and it's just to die for.  Make it for a party, put out half of it, if that goes put out more, and if you have some left at the end, use it for sandwiches or eat it as a snack with carrot sticks. Fifth, fresh jalapenos are awesome in this.  

SOOOOOOOOO good!  I got so many compliments and everyone wanted the recipe!  I didn't use the curry powder since I didn't have any but it was still amazing!  I also added 2 tablespoons of chopped fresh parsley - it looks pretty this way!

WOW! I have been making my own hummus for 3 years, ever since I first tried it at a traditional Greek restraunt. This is my first time trying to make a flavoured kind of hummus and it is amazing! I doubled the recipe to make for a party and I can't wait to take it there. I had a hard time not eating all myself just now. I decorated it with crushed pepper flakes and sliced jalapenos on top! Looks great, wonderful creamy consistency and amazing taste! Thank you for this recipe!!

This is an awesome recipe.  Since I didn't have tahini, I used toasted sesame seeds..(which is what tahini is made from) and it worked fine..I have a VitaMix, so the sesame seeds were completely ground up.  Also adding a few slices of Red Bell Pepper gives it a nice color.

The base recipe is a little bland to our taste, but is a good start.  We did the following to spice it up a bit and feel it could use even more:

1 tsp curry
1 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
4 cloves garlic
4 tbsp lemon juice
1/4 cup fresh cilantro

Super easy to make. Follow the recipe and use canned jalapenos.  We used fresh and the hummus was dry.  About 1 tbs. of olive oil fixed the dryness.

Wonderful and so tasty hummus!  Only addition I made was throwing a handful of chopped cilantro in the food processor.  I absolutely love this!  Glad I doubled the batch!

This was very good!  I did not have the tahini, but it tasted great without it.  I will definitely be making this again, but I may add a few less peppers next time, as it was a bit too hot for me!

Absolutely delicious!  I didn't have tahini, so I substituted with peanut butter and a small amount of sesame oil.  I also didn't have curry powder, so I used a dash of ginger, dash of cloves, and 4 dashes of turmeric (which also added a nice color).  I used fresh jalapenos from my garden, roasting them in the oven first.  I should have deseeded them...it was HOT!!!  Also, I used lime juice instead of lemon.    Basically, you can make this recipe with what you have at home.  It's easy to follow.  Substitutions work well.   And, it is really, really, really good!!

okay I'm not a supporting member so I can't customize; but this is a great starter for making your own version. I added sun-dried tomatoes, calamata olives, fresh parsley, a dab of habanero sauce. Used fresh jalapeno and a touch of red wine vinegar to moisten. No curry powder. Juice of 1-1/2 lemons, 1 can garbanzos. Had to put a lid on the container, stick it in the fridge and leave the kitchen before I ate it all right on the spot

I love this recipe!  It is so easy to make and full of flavor.  The jalapeno gives it that extra kick that puts this above other hummus recipes.  And yes, if you can't find it you can replace the tahini with peanut butter!  I used 2 tbs of the natural peanut butter (chunky) so it's not extremely sweet and 1 tbs of sesame oil to give it a little of the sesame taste.  It works beautifully!

Everyone loved this at the party that I brought it to.  I put the hummus on top of cucumber slices and topped that with a cherry tomato half.  I would have preferred a little less curry powder.  I also would have preferred a bit smoother texture.  I used a food processor, but next time I will try the blender.

This was a great hit at our Christmas party. Has a nice spicy afterglow.

Love this hummus!! It was a huge hit at our last family gathering - even those that didn't typically like hummus were raving about this recipe. Thanks for sharing :)

Delicious!  Best prepared and left to refrigerate for a few days before serving.  Great with multigrain taco chips and sugar snap peas.... Delicious, Delicious, Delicious!

Yummy indeed!  I used 1/3 cup of fresh jalapenos and 1 Tbsp of the Garbonzo juice to prevent dryness.    What a wonderful spread!

LOVE THIS! I've been getting the Cilantro Jalapeno Hummus from Whole Foods but now I won't have to - homemade is just as good! Followed recipe pretty much as is with 2 exceptions - only used 1 Tbsp of Tahini, added  1Tbsp of Olive Oil to make it more creamy.  Blended and then added extra Jalapeno, Cilantro, Red Pepper Flakes until it was to taste for me.   Thank you for this one!

wow!!!  first time making hummus, and I LOVE THIS!!  I personally added a little too much red pepper, so it is HOT.........but SSOOOO tasty!!!!

I never follow a recipe exact but look for inspirations instead. This is the best hummus I've had EVER! I do not use the curry and I just play around with the other ingredients in my food processer until I get the results I like. It's always a huge hit at any gathering. Oh, I only use like a tsp of tahini per can. Not as smooth consistency but the flavor is great and lower in calories. Awesome recipe!!!!

This was de-lic-ious!  I tried it for out family Christmas and it went over with high remarks!
I made it without the tahini because i couldn't find it in the store and it did out great.

WOW! This is amazing. Why would you buy it when you can make it this good? I didn't alter anything.

This was my first attempt at making hummus.  I've never been pleased with store bought, but I always enjoy restaurant hummus.  This  recipe was great!  Definitely nothing like I've tasted before but I enjoyed it very much.

My son said this is the best hummus he has ever had. I used one can, which is basically doubling the recipe. I added more garlic and cumin, and put in some roasted red peppers. I didn't use as much Tahini as it called for...I added and tasted until I liked the flavor...I did add a quick dash of sesame oil for extra flavor and topped with crushed red pepper flakes.

This was the first time i made hummus and it turned out great, everyone loved it and i will make it again. I didn't add curry, and did add some water for it to blend better

Great flavor, just a little on the dry side. Perhaps add a touch of olive oil next time to make it more creamy.

We didn't really care for this recipe. I used fresh jalapenos, and instead of tahini I drizzled in some dark sesame oil. It was kind of bitter. I think I will stick to traditional hummus.

I skipped the tahini (none on hand) and used fresh minced jalapeno from my garden instead of canned. This came out delicious and was gone the next day!

Wow - was this terrific!  It has a great kick and the flavors are so pronounced.  I omitted the curry, as I am not a big fan and  used a little olive oil while blending to help smooth out the consistency.  In addition, I threw in some roughly chopped cilantro and the hummus took on a lovely green color.  So fresh, no preservatives, and healthy!  Superior to anything purchased in a store.  Thanks for a great recipe, Andrew!

Tasty and easy to follow. I was unsure about the jalapenos (still learning how to use them) so I used about half the recommended amount, thinking I could add more to taste. Good call, because at half-power it was still a pretty exciting food (one adult could not bear it). As written, this recipe will be pretty hot, so just keep your audience in mind. :-)

Made this but I used dry garbanzo beans that I soaked over night, removed the hulls and cooked to fork tender in a crock pot.  It was a lot of work and recommend using canned for easy cooking.  Otherwise I followed the recipe to a T and it was delicious

Great recipe.  I only added 1/4 cup of jalapenos.  I did not have tahini so I toasted sesamee seeds and blended with a little olive oil.

So, so awesome. I used a whole can of beans, drained, and about 3 Tbs of lemon juice - just hate to see a good lemon go to waste - and a bit more jalapenos, and omitted the curry powder as i was out. Next time I'll add it in, but hard to imagine it can be any tastier than it is now! Many thanks for posting!

As with most recipes I added more garlic. To make it smooth, I added a good bit of olive oil.

Worth making again. It was good, not great.

Very tasty!  Spicy but just spicy enough!

We liked this. Well, my husband did; I don't really eat it. A standard can of garbanzos is 1.5 cups, so you can size the recipe to 12 to use up your whole can. Thanks for the recipe!

This is SO good.  I used a fresh jalapeno because that's what I had on hand but soon I'll make another batch with a canned jalapeno and I bet it will be amazing.  I saved the chickpea juice to add a little at the end for perfect consistency, and also added a little olive oil.  YOU SHOULD TRY THIS!!

Absolutely the best hummus!  But make it the night before, I thought it improved tremendously.  I didn't use the crushed red pepper, it was pretty darn hot with the 1/2 c jalapenos. Love this stuff!

Just made this recipe. Made it as-is, no changes. I've made several hummus recipes previously and have been very disappointed. This most definitely did not disappoint. It was way better than store bought and just as good as any restaurant I've tasted. It didn't make very much so I'm glad I doubled it.

This recipe is great!  I used veggies like carrots and celery instead of pita bread.  Cucumber wedges are very tastey too!

Awesome!  Made this for a rainy sunday (football) afternoon, everyone loved it, wouldn't change a thing!

This is the best Hummus ever!!  I have made it several times and everyone wants the recipe.

Delicious!!!  Everyone loved it and I thought it was a perfect balance of ingredients.  I'll definitely be making it again.

I made this for a work party and for friends and it was good. I wanted something more than just the jalapenos flavor the second time I made this, so I added 1/4 c of crushed pineapple. Even better!

We make this hummus several times a month, love it!

delicious - I used a whole can of (not entirely drained) chickpeas though... and added a few more jalapenos.  very good.  very easy.

Awesome! I followed the recipe exactly and it was absolutely delicious! Thanks for a great recipe!

This is so good! I can't stop eating it! I doubled the recipe and it made about 2 cups. I rinsed the beans. Per other reviews, I added fresh cilantro. I also didn't have curry (and don't care much for it) so I left that out. I love that this doesn't call for olive oil. It's really good the next day when the flavors sit.

This recipe is simple and spicy-good. I used organic garlic which makes a big difference in flavour. I used 1 fresh jalapeno instead of canned. It was quite hot but yummy.

Yumm! I used fresh jalepenos and onions and sauteed them for a minute. I put in 3 jalepenos and it is hot hot hot!

My husband was excited to see jalepenos going into the hummus, but after smelling the curry, he wouldn't touch it. I love curry, but I don't think it really belonged here. I may try it again without the curry, I do love the jalepeno.

I thought this tasted too much like tahini. Mine was also a little runny, so I would save the juice from the beans and add as needed instead of dumping everything in right away. I like the fact that it is jalapeno flavored, so I will make it again, just with a few adjustments.

Wonderful. I used fresh jalapeno from the garden. I will be making this one again!

This is a great recipe!! I've tried other hummus recipes from this site but this was the best!! I used 2 fresh jalapeños so since I didn't have the juice from the canned peppers I added some olive juice and slowly blended in water from the chickpeas until it was creamy. I also added salt.

This is a great recipe. It was a big hit!

One of the best hummus dips I have ever tried.  The subtle hints of curry and cumin mixed in with the jalapeno flavour is fantastic.  Would make a great restaurant menu item!

I've been making various forms of hummus for a few years now (my favorite snack), and this recipe is by far my family's favorite!

I really liked it, but with modifications: mine needed a tad salt and also there was too much juice in my chiles, and it made it runny. Also, all that curry made it bitter, which I thought could use a little sweet to offset it. Maybe softened dates or raisins? Even honey?

It is as wonderful as everyone says it is!  Didn't change a thing!  Can't wait to make it again!

yum! I did not add curry, was delicious.  Made a double batch and so glad I did.

Excellent!! Great as a dip for veggies,crackers, chips (most anything, really) and also great as a spread on sandwiches and wraps. 

Excellent! I've been looking for a jalapeno hummus recipe. They were all wimpy. I made this for a party a few weeks ago, stuck a "caution" sign in it, and it was the hit of the evening. I added about 1/3 more jalapenos, a little less tahini and garlic, and I think I will add less curry powder next time. Superb! Thank you for this amazing recipe!

Followed the recipe pretty accurately, except I used Thai curry paste instead of dry Indian curry and I probably poured too much pickled jalapeno juice in since the ingredients were getting stuck in the blender, but it was pretty good and very spicy! I made this in the Vitamix and it was very smoothly blended.

Very yummy!  Made this without the curry powder, as I didn't have any.  Just added some more jalepnos and juice to amp up the spice factor.  Even my picky husband who isn't a big hummus fan enjoyed this.

i love this hummus, its just the perfect amount of spicy, wil definately make again!!

This is a great recipe - there is only one other thing that makes it better - add cilantro.  Since cilantro can be a bit overpowering start with just a little and go crazy from there to your liking.  Jalepeno's and cilantro are a must do - for a  Yum Yum Triple Yum result.

Really tasty, but way too dry. I DOUBLED the juice and added some water. It originally clogged the blender.

This was great! My husband and I decided it tasted better than store bought hummus and is a lot less expensive. I'll be making my own from now on. Thanks for the recipe.

SOOO GOOD! I made this with a whole jalapeno and it was just perfect! I make this once a week!

Wonderful and sooo easy!!!  I used a whole can of garbanzo beans (close to two cups), a little more than a teaspoon of each spice, 3 tablespoons lemon juice, 5 tablespoons tahini, eyeballed the jalapenos and juice (did not need to had red pepper at all) and I always add more garlic than any recipe calls for...most ingredients are always on hand so why bought the store bought?!

I thought it was just okay. The taste of the curry didn't seem to balance well with the jalapenos, and next time I'll replace the curry with fresh chopped cilantro.

This was yummy! I used a fresh jar of jalapenos and it was spicey! I love it like that. Very good I will make it again!! 

Awesome flavor and super easy. Immediate favorite. Thanks so much for sharing this fantastic recipe.

Good. Could use even more jalapenos. Better next day.

This was good but had to add some water and olive oil to get a correct consistency.

great, easy hummus!  Healthy too, because it doesn't require olive oil.

Very spicy, I love it, crazy how there is no oil. I read the recipe like 5 times before I believed it to not put any oil in it.

I can't tell you how many times I have fixed this hummus, and it is always a hit.  I just zing everything together in the food processor, so it is super quick to make.  I've started keeping the ingredients on hand, so I'll always have this quick-to-make dip.  It is also good served with carrots and celery sticks.

I used northern beans instead of garbanzo and left out the tahini and it was outstanding!  My new favorite veggie dip.

This is a yummy recipe. Very easy &amp; tasty. ...I doubled the spices because I like lots of flavor &amp; I substituted Lime juice for Lemon. Had to add about 3 tbsp toasted sesame oil because it was too dry.

This was really good! I ended up using 1 can garbanzo beans and 1 can northern beans. I used an entire small can of jalepenos and it was awesome!

I made this for a Halloween party...yum!  I was addicted to it...I couldn't stop.  Leftovers are even tastier!  Altough I didn't use the cumin or curry powder, it was perfect!  I will make this again!

This was my first time making hummus and all I have to say is yum.  What I would suggest is letting the hummus sit for at least a good 4-6 hours, if not over night.  I would also highly suggest mincing the garlic and chopping the garbanzo beans ahead of time to achieve the creamy texture.  I didn't do this the first time and my hummus came out a bit lumpy.  I did add some evoo to help smooth it out though.  I also added some nice kosher salt, fresh cracked peppers, and twice the amount of lemon juice.  Without the last alterations, the recipe would have lacked something.  

I thought this had a great flavor. I served it with pita chips and carrots. All the girls loved it, the guys well....very good recipe.

This was really good, but it definitely needs a little salt.  I didn't use canned jalapenos because we had a ton in the freezer.  I just measured out the same amount and put them in the blender whole, with a little water in place of the juice, and it worked great!  It was just spicy enough.  My husband loves spicy stuff and I like it, but not quite as spicy as he does, and it was just the right balance so that we were both happy with it.  Also, I was out of curry powder but I had some Thai red curry paste in the fridge and used that instead, but I don't think that made much difference to the recipe.

i didn't realize until after I started that i was out of jalepeno peppers.  i used a can of mild chili's instead.  this is an excellent recipe.  I also used the whole can of beans but didn't increase any other recipe portions.

Made this recipe to bring to a party tonight.My friends are picky and i know this will be a hit!!

I accidentally changed it. So can't rate it. Its really good. Using it for a acorn paste that meets Dorne for a Game Of Thrones party.

My family loved this and have requested it every time we get together.

very good.  I added a drizzle of olive oil and a little extra lemon juice because it was too dense for my blender using one can of chickpeas.  I also added a handful of fresh cilantro.  yum!

OMG, WOW!  This is the best! The only change was I doubled the FIRST batch.  I made 3 batches and frozen in party portion size.  Best part is to wait 24 hours to eat and definitely ADD cilantro. You don't like cilantro, use  parsley.  I made both and everyone loves them each individually.  THANK YOU!

I must have done something wrong because my initial try was really dry.  My guess is that I didn't add enough jalapeno juice.  So I added olive oil and that fixed the problem.  It was good when it was first mixed but much better when it had sat in the refrigerator for a while.  The flavors really came together.  

I'm sorry, but I followed the recipe exactly, and it was the most disgusting thing i have ever tasted. I will never make this again.

We loved this recipe! I did not use the amount of jalepenos recommended and might have not been able to eat it if we had.

Curry + Jalapenos = Pure Awesomeness. I'm not a fan of canned jalapenos, but CRAZY about fresh ones, and always make sure I have at least 20 fresh jalapenos on hand in my kitchen. Seeded and finely chopped up a few for this recipe, and oh man, was it good! Though I only recommend using fresh if you can handle the spiciness; it's a huge difference!

Jalapeno Hummus

Prep Time: 10 minutes

Total: 10 minutes

Servings: 8

Author : Andrew

Ingredients

Instructions

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