Cilantro lime jalapeño hummus.

If you love hummus with a kick… this is a must try!  Best made ahead of time & refrigerated.  Serve this with pita chips or veggies.  Packed with flavor, this is sure to be a favorite!


5 cloves garlic, peeled
2 – 15 oz cans of garbanzo beans, I used low sodium version — drained and rinsed.
4 tbl of fresh lime juice
1/2 tsp salt
1/2 c or so of good olive oil
1 c of fresh cilantro leaves
1 jalapeño, stem removed


In your food processor, place the cloves of garlic and pulse until finely chopped.  Then add the beans, lime juice and salt.  Puree for about 1-2 minutes.  It will look like a chunky oatmeal texture.  Then through the spout, finely pour a stream of the olive oil.  This will blend with the bean mixture and make a smoother, hummus type texture.  Then add the jalapeño & cilantro and pulse again until incorporated.

You can serve right away or refrigerate for 1-6 hours and then remove before serving, allowing enough time for it to return to room temperature for optimum flavor.


11 thoughts on “Cilantro lime jalapeño hummus.

  1. LOVE this! Thank you so very much! I’m making hummus at least once a week these days, and this is definitely what I’ll make for the next batch! :)

  2. I just finished making this about 10 minutes ago. Needless to say it should be gone in the next 5. That good.

  3. Just tried this for the first time. It’s really good. Not much of a cook but can I make a suggestion on your above recipe.

    Could you point out that the cans of garbanzo beans need to be drained? I ended up with Hummus soup :)

  4. Pingback: Spicy Cilantro Pesto & Full Circle Giveaway

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