I used three whole peppers in this recipe but it’s not because I have a cast iron stomach, they were just pretty mild. I recommend taking a little nibble to gage the heat first then add in between one and three jalapeños. You can make this a day ahead, just make sure to cover well and refrigerate. These often taste even better when all the flavors have melded together a bit.

how to make jalapeno hummus

  1. Strain garbanzo beans. Add to a blender.
  2. Add in tahini sauce.
  3. Remove the seeds from the jalapeños. Give them a rough chop.
  4. Add the jalapeños to the blender.
  5. Zest a lemon. Add in the lemon zest.
  6. Juice 2 lemons into the blender. Blend on low.
  7. Chop cilantro.
  8. Add in the chopped bunch of cilantro.
  9. Prep and chop garlic.
  10. Add garlic.
  11. While the blender is on, drizzle in olive oil.
  12. Blend until smooth, season with salt and pepper to taste. If you’ve tried this recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! SaveSave SaveSave SaveSave SaveSave

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