Homemade Cilantro Jalapeño Hummus

Jalapeno Cilantro Hummus & Vegetables

Homemade Cilantro Jalapeño Hummus

I love me some hummus! And I really like it flavorful and spicy.

We’ve been buying a new flavor from the store – Cilantro Jalapeño Hummus – and because I usually devour it in two days it was starting to get a little expensive.  

So it was time to try to make it at home.  

I like to add white beans to the hummus to make it a little creamier plus white beans are high in calcium. And I’m always looking for ways to naturally increase my calcium intake since I can’t eat a lot of dairy. 

So I’ve been testing a few different batches using a basic hummus recipe I’ve used before – but changing up the spices and some of the ingredients to make it a close copy cat of the Cilantro Jalapeño Hummus.  

And I got it pretty close to the store brand.  

Plus almost all of the ingredients are organic (the beans, limes, jalapeño, apple cider vinegar and cilantro).

Soak Beans Overnight

Rinse the dry white beans and dry garbanzo beans and pick out any rocks or bad beans. Soak in cold filtered water overnight in the fridge (about 6-8 cups so that the beans are covered by 2 inches of water.

When ready to use drain off the water and rinse the beans. Then start the cooking process by bringing the beans to a boil in about ten cups of filtered water. Once boiling, reduce the heat and simmer for about an hour. The beans will be tender to a fork when they are done.

Jalapeño Options

Sometimes when we are running low on organic jalapeños from the garden I will use dried organic jalapeño flakes stored in the pantry.   They are a great substitute. I’ve been using about 1/2 tablespoon flakes when a recipe calls for a jalapeño pepper.  

Just throw them in with the boiling beans about 10-15 minutes before the beans are done cooking. They will get pureed with the beans (and you don’t need to add fresh jalapeños).

gluten-free homemade cilantro lime hummus

The rest is easy. Just add the rest of the ingredients to the blender, pulse, scrape down a couple of times. When it reaches the right consistency, serve and enjoy!  

This recipe makes a lot of hummus – about 4 cups. So I like to store it in small containers so you only open it once and finish that small batch off before opening a new one. I’m not sure how well it would freeze.

If you don’t want to make your own beans you could easily substitute cans of garbanzo and white beans instead.  Done and done.

Want More Recipes Like Cilantro Jalapeño Hummus?

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Cilantro Jalapeño Hummus

Make this easy cilantro jalapeño hummus at home so that you don’t break the bank on your hummus addiction.
Course Appetizer
Cuisine Mediterranean
Keyword cilantro jalapeno hummus
Cook Time 1 hour
Let Cool 30 minutes
Total Time 1 hour
Servings 8
Author Deana Larkin Evans


  • 5 oz dry organic white beans (navy or northern)
  • 5 oz dry organic garbanzo beans
  • 2 organic limes, juiced
  • 2+ tbsp whole sesame seed tahini
  • 3 tbsp extra virgin olive oil
  • 1/4 cup water, plus more as needed
  • 1 tsp salt, pink/iodized blend
  • 1/2 tsp freshly ground black pepper
  • 1 large organic jalapeño, deseeded and veins removed and chopped (or 1/2 tbsp or more of dried jalapeño flakes)
  • 3 tbsp organic apple cider vinegar
  • 1/4 tsp cayenne pepper
  • 1 handful organic cilantro


Soak Beans Overnight

  1. Rinse the dry white beans and garbanzo beans and pick out any rocks or bad beans. Soak in cold filtered water overnight in the fridge (about 6-8 cups so that the beans are covered by 2 inches of water).

Make the Cilantro Jalapeño Hummus

  1. Drain and rinse the beans. Fill a large saucepan with the beans and about 10 cups cold filtered water. Bring to a boil over medium high heat, lower the heat to medium and cook for about 1 hour. The beans should be tender to the fork.
  2. If using dried jalapeño flakes, add these about 10 minutes before beans are done. Reserve about 1/2 cup of the cooking liquid. Then drain the beans and let cool for awhile.  Then add to a large food processor with the blade attachment.

  3. Add the lime juice, tahini, olive oil and water. Process until well blended. You can add some of the reserved cooking broth if you want to thin it out a bit more.

    Then add the salt and pepper, jalapeños (if using fresh), apple cider vinegar and cayenne pepper. Blend well. Add the cilantro and pulse until well combined and smooth.

  4. Test for spice level and adjust according to your taste (this recipe is pretty mild heat wise depending on how strong the jalapeños are).
  5. Serve with fresh cut veggies and tortilla chips!

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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