Vegan Jalapeno Hummus Recipe: Spicy & Creamy Delight in 5 Min!
A zesty, spicy, and creamy chickpea dip that transforms simple ingredients into a bold, plant-based snack in minutes—perfect for elevating your vegan snacking game.
Ingredients
- 1 15-ounce can chickpeas, drained
- 1/4 cup tahini
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 –2 fresh jalapeños seeded (adjust based on spice preference)
- 2 garlic cloves
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 –3 tablespoons aquafaba or water
Instructions
- Drain the chickpeas, reserving about 1/2 cup of the liquid (aquafaba if using canned).
- Optionally remove the jalapeño seeds if a milder heat is desired.
- Combine all ingredients in the food processor.
- Blend for 3–5 minutes until the mixture is smooth, stopping to scrape down the sides as needed.
- Adjust seasoning and consistency (add more liquid if necessary) before serving.
- Serve immediately or store in an airtight container for later use.
Notes
• For an even creamier texture, use aquafaba instead of water.
• Removing the chickpea skins can help achieve a silkier consistency.
• Adjust the jalapeño amount (and whether to include the seeds) to control the heat level.
• Store in an airtight container in the refrigerator for 3–5 days.
• Let the hummus sit at room temperature for 10–15 minutes before serving if it becomes too thick.
• Removing the chickpea skins can help achieve a silkier consistency.
• Adjust the jalapeño amount (and whether to include the seeds) to control the heat level.
• Store in an airtight container in the refrigerator for 3–5 days.
• Let the hummus sit at room temperature for 10–15 minutes before serving if it becomes too thick.