Jalapeno Hummus Recipe

Recently the lovely wife as become vegan. I still eat all the things, but some of the things I have been introduced to I am amazed aren’t eaten by everyone every day. Two of those things are nutritional yeast, which are flakes of cheesy, nutty goodness, and hummus.

Like most people, I’ve known hummus for years and only eaten it on a shwarma. It has become more of a staple in our household, especially after finding a Jalapeno hummus, which is used as everything from sandwich spread to chip dip. It’s pretty good! As with most things, if you want it enough, you can make it better at home.

Here is a my modified recipe (from this amazing one here)


  • 1 can of chickpeas
  • The juice of 1 lemon
  • 1/4 cup tahini
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 1 tbsp coconut oil (unscented/flavoured)
  • 1 ts smoke salt
  • 1/2 ts powdered cumin
  • water – judge by sight
  • Jalapeno slices

The trick to get it creamy is to first blend the tahini and lemon juice until it’s emulsified and thickened. Then add garlic, the oils, smoked salt, and cumin. Blend some more until it’s nice and smooth. Add half of the chickpeas. If they’re canned, rinse them, but you can use the liquid as an egg replacement, how nifty is that?! Blend till smooth. Add the rest of the chickpeas. Blend some more.

The mixture will probably be quite thick, so add a small pour of water while blending till you get a looser consistency.

The jalapenos I used where sliced so I used the liquid from jalapeno jar instead of water. You now have hummus. Now to add in the jalapenos to taste. I quite like mine to have a fresh kick to it so I added more lemon juice and salt, as well a bit more cumin to give it the earthiness I like in hummus.

That’s it. Let me know in the comments how your’s turned out, or if you have any recommendations