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.

— Knead to Cook


  1. I love the flavor combination in this and can’t wait to try it out this summer. Great post! :)

  2. I awarded you a Versatile Blogger Award because I ♥ you blog! Have a wonderful week my friend!

  3. Finally an affordable hummas!No tahini! Yea!

  4. 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! :)

  5. Jessica L says:

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

  6. 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 :)

  7. I’m new to the hummus crave but have fallen in love with it! Can’t wait to give this a try! Pinned.

  8. Cilantro lime jalapeño hummus. | Knead to Cook

  9. Sounds yummy. I am not too fond of traditional hummus but the flavored varieties are awesome. A hint for those who don’t want to use tahini for the cost: It does have a long shelf life, you can make your own (many recipes on line, I have done so and turned out great) and you can sub. a good sesame oil, I have done this and is fine. Do not use toasted sesame oil. I used Napa Valley Naturals cold pressed organic sesame oil. It is less than $5 for 12 oz., it has a long shelf life. Do not sub. peanut butter, will not taste the same.

  10. I can not wait to try this ! I Love hummus ! And have gone to buy the items to make it…. But the tahini is very $$$$. Can you make other hummus without it ?

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