Cilantro Jalapeno Hummus


I call this my southwestern hummus-it's my alternative to salsa. The cilantro and jalapeno really bring out the southwest flavor and add a little kick to the nutty tahini flavor.

Nutritional info
per serving

Calories 73
Fat 6g
Saturated fat 1g
Carbohydrates 4g
Sodium v
Fiber 1g
Protein 2g
Cholesterol 0mg

Cilantro Jalapeno Hummus

2 cups
Prep time: Total time:


  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 3 peeled cloves garlic
  • [1/4] cup fresh lime juice
  • [1/2] tsp. salt
  • [1/4] cup plain Greek yogurt
  • [1/2] cup tahini paste
  • 2 TB. extra-virgin olive oil
  • [1/2] jalapeño, ribs and seeds removed
  • [1/3] cup cilantro leaves, finely chopped


In a food processor fitted with a chopping blade, blend chickpeas, garlic, lime juice, and salt for 2 minutes or until smooth. Scrape down the sides of the food processor bowl with a rubber spatula.

Add Greek yogurt, tahini paste, and extra-virgin olive oil, and blend for 1 minute or until creamy and well combined.

Add jalapeno, and pulse for 30 seconds.

Add cilantro, and pulse 10 times.

Serve with tortilla chips.

Tasty Tip
For a spicy kick, include the jalapeño seeds when blending. They contain most of the heat that's in a jalapeño pepper.

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