If you love bold flavors with a spicy kick, this Spicy Jalapeno Hummus is a must-try! Creamy, zesty, and packed with just the right amount of heat, this hummus is perfect for dipping, spreading, or adding to your favorite meals. With the richness of roasted pine nut butter and the fiery punch of jalapeรฑos, this recipe will keep you coming back for more!
Spicy Jalapeรฑo Hummus is a year-round favorite, but it truly shines during summer gatherings, game nights, and holiday parties. Its bold flavor and creamy texture make it a hit at barbecues, Cinco de Mayo celebrations, and Super Bowl parties. The refreshing heat from jalapeรฑos pairs well with cool summer drinks, while its comforting richness makes it a great addition to festive spreads in colder months. Whether youโre hosting a casual get-together or a special occasion, this hummus is guaranteed to spice things up!
This Spicy Jalapeรฑo Hummus recipe draws inspiration from my Roasted Pine Nut Butter Hummus recipe, where the traditional tahini is replaced with rich roasted pine nut butter for a unique flavor twist.
To complement this spicy hummus, consider pairing it with this Vegan Mexican Street Corn (Elote) Salad. The fresh, bright, and citrusy notes of the corn salad balance the heat of the hummus, creating a harmonious and delightful combination.
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Ingredients
This Spicy Jalapeรฑo Hummus is crafted with carefully selected ingredients to create the perfect balance of heat, creaminess, and depth of flavor. Roasted pine nut butter replaces traditional tahini, adding a rich, nutty undertone that enhances the hummusโs smooth texture. Jalapeรฑo brine not only brings a bold, tangy kick but also helps achieve an ultra-creamy consistency. Fresh minced jalapeรฑos are added at the end to give bursts of heat, making every bite exciting without overpowering the dish. A touch of lemon juice brightens up the flavors, while ice cubes ensure a light, whipped texture. Together, these ingredients create a hummus that is both spicy and irresistibly creamy!
- Fresh water
- Baking soda
- Cooked chickpeas (or jarred chickpeas)
- Roasted pine nut butter
- Jalapeรฑo brine (from pickled jalapeรฑos)
- Pickled jalapeรฑos (minced)
- Lime juice
- Salt
- Ice cubes (or freezing water).
See recipe card for quantities.
Instructions
Start by boiling 2 liters (8 cups) of water in a medium to large pan. Once the water reaches a boil, add ยผ teaspoon of baking soda and stir. Drain and rinse the jarred chickpeas, then add them to the boiling water. Reduce the heat and let the chickpeas simmer gently for 30 minutes to soften. Once done, drain the chickpeas and add these to the food processor together with the rest of the ingredients.
- Add the hot cooked chickpeas, ยผ cup hot water, roasted pine nut butter, jalapeno brine, lime juice, and salt to the food processor.
- Blend everything until smooth and creamy, occasionally scraping the food processor's walls with a spatula. Depending on the power of the food processor, this might take up to 5 minutes. With the food processor running, add the ice cubes one at a time, allowing each to incorporate fully before adding the next. Continue blending until the hummus reaches a super creamy and fluffy consistency
- Finely mince the jalapeno and add it to the hummus.
- Pulse a few times to incorporate without overmixing, ensuring bursts of spicy flavor in every bite. Transfer the hummus to a serving plate or glass container and enjoy it with your favorite veggies or as an addition to poke bowls, sandwiches, or wraps.
Hint: For the best experience, let the hummus sit for a few hours or overnight before serving. This gives the flavors time to marry and deepen.
Equipment
The power of your food processor plays a big role in the time needed to achieve the perfect hummus texture. Since my food processor isn't very powerful, I blend the hummus for more than 5 minutes to ensure a creamy, smooth texture. If youโre using a high-powered processor, you may be able to achieve the same result in less time, but patience is key with a lower-powered one!
Storage
To keep your hummus fresh, store it in an airtight container in the refrigerator. It will stay good for up to 4โ5 days, maintaining its smooth and creamy texture. For longer storage, you can freeze the hummus for up to 1 month. Just be sure to let it cool completely before freezing, and allow it to thaw in the fridge before serving.
Top Tip
Be cautious not to add too much baking soda when cooking the chickpeas, as this can result in a soapy taste in the hummus. A little goes a long way!
FAQ
You can use fresh jalapeรฑos for a more vibrant flavor, but note that pickled jalapeรฑos provide a tangy contrast that adds depth. Fresh jalapeรฑos will make the hummus a bit less tangy but just as flavorful.
Absolutely! If youโre someone like my husband, whoโs Mexican and has a different tolerance for spice, feel free to add more minced jalapeรฑos to make it as fiery as you like. Just taste as you go to ensure itโs at your perfect level of heat!
Spicy jalapeรฑo hummus pairs perfectly with pita bread, fresh veggies like cucumber and carrots, or crispy tortilla chips. You can also serve it as a flavorful spread for sandwiches or wraps, or even drizzle it over roasted vegetables for an extra kick!
Related
Looking for other appetizer ideas? Try these:
Pairing for this spicy jalapeno hummus
These are my favorite dishes to pair with:
Spicy jalapeno hummus recipe (no tahini)
Equipment
- 1 Food processor
Ingredients
Prepare the Chickpeas
- 400 g Chickpeas cooked from a jar
- 8 Cup Fresh water
- ยผ teaspoon Baking soda
For the Hummus
- ยผ cup Hot water
- 30 g Roasted pine nut butter
- 2 tablespoon Jalapeno brine
- 2 tablespoon Lime juice
- ยฝ teaspoon Salt
- 40 g Jalapeno minced from a jar
- 2 Ice cubes
Instructions
Prepare the Chickpeas
- Start by boiling 2 liters of water (eight cups) in a medium to large pan.
- When the water is boiling, add the ยผ teaspoon of baking soda.
- Drain and rinse the jarred chickpeas and add to the boiling water.
- Boil the chickpeas for half an hour at reduced heat.
Prepare the hummus
- Drain the chickpeas.
- Add the cooked chickpeas, ยผ cup hot water, roasted pine nut butter, jalapeno brine, lime juice, and salt to a food processor.
- Blend everything until smooth and creamy, occasionally scraping the food processor's walls with a spatula. Depending on the power of the food processor, this might take up to 5 minutes.
Achieve the Perfect Texture
- With the food processor running, add the ice cubes one at a time, allowing each to incorporate fully before adding the next.
- Continue blending until the hummus reaches a super creamy and fluffy consistency.
- Finely mince the jalapeno and add it to the hummus.
- Pulse a few times to incorporate without overmixing, ensuring bursts of spicy flavor in every bite.
- Transfer the hummus to a serving plate or glass container and enjoy it with your favorite veggies or as an addition to poke bowls, sandwiches, or wraps.
- Enjoy!
Eduardo says
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