Roasted Jalapeño Hummus

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Big bowl of our creamy vegan Roasted Jalapeno Hummus recipe

Are you guys ready for something spicy?
Something healthy and savory and delicious?
Good, I have just the thing.
Let’s make Jalapeño Hummus, yo!

Cutting board with ingredients for making our delicious and healthy Creamy Roasted Jalapeno Hummus

This hummus is inspired by all things yellow and green. Also, by my love of spicy food.

My dad raised me right on jalapeños and black pepper blanketing everything. Literally, a blanket of pepper.

Thankfully, I’ve also persuaded John to jump on the spice train. At this point it’s an all out competition to see who can win the spice off war. Somehow, John’s winning. Hopefully this hummus puts me back in the lead.

Wood board with chickpeas and other ingredients for making homemade Creamy Roasted Jalapeno HummusBaking sheet with freshly roasted jalapenos and garlic

This recipe requires about 10 ingredients and 30 minutes start to finish.

It begins with roasted jalapeños and garlic cloves. Then, simply add all your other basic hummus ingredients like lemon (and lime!), salt, pepper, tahini and a few additional spices and you’re in hummus heaven!

I even threw in half an avocado for even more creaminess and nutrients. Tasty nutrients for the win.

Blender with ingredients for making vegan Roasted Jalapeno Hummus

Big bowl of our quick and easy Roasted Jalapeno Hummus recipe

This humus is my new go-to! It’s:

Super creamy
Savory
Spicy
Mega healthy
Satisfying
& Seriously delicious

An optional step is to roast up some pumpkin seeds with cumin and sea salt for an extra crunchy bite. This also makes you look super fancy, so it’s kind of a win-win.

Dipping a tortilla chip into a bowl of our spicy Roasted Jalapeno Hummus recipe

If you make this recipe, let us know! Leave a comment or take a picture and tag it #minimalistbaker on Instagram so we can be hummus buddies. We LOVE seeing what you guys come up with. Cheers!

Close up shot of a bowl of Creamy Roasted Jalapeno Hummus topped with pumpkin seeds

Roasted Jalapeno Hummus

Super creamy roasted jalapeno hummus with simple, wholesome ingredients. Creamy, savory and subtly spiced.
Author Minimalist Baker
Print
Bowl of homemade Jalapeno Hummus topped with a roasted jalapeno and pumpkin seeds
4.9 from 48 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 (1/4-cup servings)
Course Appetizer, Dip, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 1 Week

Ingredients

HUMMUS

  • 2-3 whole jalapeños (depending on preferred level of spice)
  • 4-5 cloves garlic (skin on)
  • 1 15- ounce can chickpeas (slightly drained)
  • 1/2 ripe avocado (optional)
  • 1/4 cup tahini
  • 2 medium lemons and/or limes (juiced)*
  • 1 tsp cumin
  • 3/4 - 1 tsp sea salt
  • 3-4 Tbsp olive or avocado oil
  • 1 handful fresh cilantro (optional)

ROASTED PEPITAS (optional)

  • 1/2 cup raw pumpkin seeds
  • 1 Tbsp avocado or olive oil
  • 1 pinch each salt, pepper and cumin

Instructions

  • Preheat oven to 425 degrees F (218 C).
  • Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Drizzle garlic cloves with a small amount of oil of choice (avocado or olive are best) and roast for 15-18 minutes, flipping jalapeños once to ensure even roasting. If the garlic cloves get too roasty-looking, take them out.
  • Once done, remove from oven and set garlic aside.
  • Wrap jalapeños in foil to steam for a few minutes. Then carefully peel away skin and remove seeds. Be sure to wash your hands afterwards!
  • To a blender or food processor, add slightly drained chickpeas, oil, cilantro, avocado, salt, cumin, lime, lemon, roasted jalapeños (start with one and work your way up to desired spice level), tahini and peeled garlic cloves (you should be able to peel away the skin or just squeeze the garlic out).
  • Blend until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as desired. (I used two medium jalapeños and it was plenty spicy // amount as original recipe is written // adjust if altering batch size).
  • To prepare toasted pumpkin seeds, preheat oven to 350 degrees F (176 C) and toss pumpkin seeds in 1 Tbsp oil + a pinch each salt, pepper and cumin (amounts as original recipe is written // adjust if altering batch size).
  • Spread on a baking sheet and roast for 8-12 minutes. Add to top of hummus, along with another drizzle of olive oil (optional) and fresh cilantro.
  • Serve hummus with veggies, tortilla chips or pita. Leftovers keep well in the fridge, covered for up to 1 week, though best when fresh.

Notes

*1 lemon or lime yields ~3 Tbsp or 45 ml
*Nutrition information is a rough estimate for 1 quarter-cup serving. Recipes yields roughly 8 quarter-cup servings in total.
*Recipe (as originally written) makes ~2 cups.

Nutrition (1 of 8 servings)

Serving: 1 quarter-cup servings Calories: 146 Carbohydrates: 11 g Protein: 4.4 g Fat: 10 g Saturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 345 mg Fiber: 3.4 g Sugar: 0.6 g

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  1. Ana says

    I tried it and I loved it! I’m starting my own blog and I did a mini review on it and used one of your images, hopefully it’s okay but if not let me know and I’ll take it down :)

  2. Katrina says

    My roommate loves spicy avocado hummus from Hope, so I made this to switch up our classic hummus game. ITS AMAZING! Tastes just like the Hope brand (and in the comments, it sounds like it tastes like other store bought brands)!! I will never buy hummus again! So easy and so delicious!

    I was wondering, how would you make this without Tahini? My best friend is allergic to sesame and I know she would love this.

    • Support @ Minimalist Baker says

      We’re so glad you both enjoyed it! We think you could try subbing cashew butter for the tahini. Hope that helps!

  3. Priti Jain says

    I just made this recipe and it turned out amazing. It was easy to make also. It is so good, I’m not sure I made enough. Lol

  4. Lauren says

    This is my absolute favourite!! I make it all the time. Delicious! Sometimes I throw in a roasted pepper and/or onion too.

  5. Corina says

    I had the most trouble peeling the skin off those darn jalapeños haha. I just left it on. Came out perfect! I used two jumbo jalapeños, should have used 3 since I like things very spicy but I garnished it with sliced jalapeños and it was delicious. Definitely need to toast those seeds, my husband liked that the most.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Corina. We are so glad you both enjoyed it! Some jalapeños seem to be more tricky to peel than others- but getting a good charring and making sure to steam them in the foil should help. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. Lois says

    This looks so yum! Does anyone know if it would work with pickled jalapenos? Whole jalapenos are really hard to come by where I live

  7. Len says

    I was looking for a variation on hummus and found this one. I used 2 jalapenos (1 1/2 minced up with the homemade chick peas and thinly sliced the other half jalapeno and just stirred those slivers into the hummus so that there would be slivers in the finished product.

    I had prepared 2 lemons but found one gave me enough juice (1/4 C) so juice one to start and see what you get.

    My daughter (and granddaughter-7yr) had store-prepared jalapeno hummus previously. They both raved about this and finished one 225gm tub (makes ~2.5 tubs) between themselves at one sitting.

    It is that good! BTW, I made pita chips to go along with this. Excellent also.

    PS–I did not use avocado in this. Maybe next time.

  8. Talia says

    I don’t think I can ever go back to store-bought hummus! This hummus tastes so fresh and is so easy to make! My husband refers to this hummus as “yum-mus” lol.

    The first time I made it, I included half an avocado. The second time, I left out the avocado and accidentally forgot to include the oil. This recipe is very forgiving—both versions I made turned out so tasty!

  9. Monika says

    This is so good! I made this because I love the ready jalapeño hummus from the grocery store but I can’t always find it, and we go through it so quickly, so I figured I’d try to save money by making it myself. I used 2 jalapeños, and I did add the avocado. I think a whole avocado would’ve been even better, but I added half because I had it leftover from my breakfast. I hate cilantro so I didn’t add that lol.

    One thing to keep in mind is that one of my garlic cloves exploded while roasting lol, so maybe make a little gap in the skin to prevent that from happening.

  10. Ann Vanischak says

    This hummus turned out great. I should have paid attention to the amount of jalapeño I put in. I went ahead and added three fairly large jalapeños because my husband and I like things spicy. Well, it was really spicy! So I just added more garbanzo beans, lime juice and the other half of the avocado. Still spicy but good.

  11. Tamar says

    As a Trader Joe’s Cilantro Jalapeño Hummus addict, I could not wait to try this recipe. The recipe came together quickly. And, the outcome was superb. Thank you for another delicious recipe.

  12. KWms says

    This is a great recipe! I am on my 2nd batch this week! It is very flavorful and the right amount of spice. Delicious!!!!!!

  13. Alexandra Tammar says

    This hummus is yell-from-the-mountaintops good. I LOVE spicy food, so I opted for three jalapenos, and it definitely makes my nose run! I may just use two next time….!

    I followed the recipe exactly. It turned out light, bright, and delicious. Roasting the garlic is such a great idea.

  14. Franny says

    Hi Dana,
    I’ve been searching high and low for a jalapeño cilantro hummus, a la That-Trading-Grocery-Store which shall remain nameless. My closest one is about an hour away. Not too crazy far, but my work schedule is a bit erratic, so satisfying a craving is not always easy. I found your recipe the other day, and I couldn’t wait to get the ingredients on my day off. I had the feeling this was going to be it, and you know what? It IS!! I made this recipe today, exactly as written. The only place I had to improvise was with the roasted garlic and jalapeño since I do not have an oven. I figured I’d try my air fryer, and it worked! (about 9 minutes at 390*F). I forgot to get pita, and I don’t usually eat chips, so I used regular flour tortillas cut up into large pieces. I warmed them up in my toaster for a few seconds to soften a bit, and O. M. G. I was right, this is THE recipe I was looking for!! I WAS going to make tacos tonight, but I just texted my husband and suggested he get Chipotle for himself because the “taste test” turned into dinner for me. Thank you!

  15. Hillary says

    This recipe is AMAZING, holy cow! We used two japelenos and left some of the seeds in for a kick. I opted out of the pumpkin seeds on top and added a bit extra avocado to the blend- I really think the avocado added a lot to the texture. We paired this with homemade falafel and it was the perfect offset to the tangy light tzatziki sauce I made. Hands down my new favorite hummus (that I may have even had for breakfast too this morning too)

  16. Alexandria says

    Delicious! I used three serrano peppers and left most of the seeds inside. It turned out with the perfect spice level. I used two limes and they added a nice tang.

  17. Hannah says

    I have successfully made homemade hummus before and was excited to try a jalapeno variation but unfortunately, for me this came out a runny mess. I followed the recipe exactly (but left out the optional avocado) so I’m not sure where I went wrong. Maybe didn’t drain the chickpeas enough?

    • Support @ Minimalist Baker says

      Hmm that may have been the case, Hannah. If you try it again, ensure you drain your chickpeas well!

  18. Camille says

    I make this hummus every week. I LOVE it.
    I wanted to try making a black bean hummus. Do you think I could sub black beans for chickpeas in this recipe? Or would the consistency be off?

  19. Megan says

    I absolutely love this hummus. I make it every week and eat it for lunch. It’s amazing. I was told by my health coach to eat more legumes, this makes that so easy! Thank you for sharing.

  20. Christy Green says

    I made this hummus two days ago and I am in love, and looking for any opportunity to include it in what I am eating. It is so creamy, almost mousse-like with the avocado. The spiciness is perfect. I made it exactly as the recipe states. I have eaten it with broccoli, cauliflower and corn chips and salsa. Can’t wait for a potluck to come up so that I can share this with friends. Dana, I have made so many of your recipes and none have disappointed. Thank you for the blog and videos. I’m a huge fan.

  21. Lisa says

    Amazing! Made for Super Bowl.
    Doubled the batch and it made a ton.
    How long will it last in the refrigerator in a mason jar?

  22. Malak says

    How spicy is “spicy” in this recipe? Is it ok for people who have a moderate tolerance for spicy food?
    Thanks!

    • Lisa says

      I made it with one jalapeño and it gives flavor but not a lot of heat. You can continue to add and blend slowly to your taste.

  23. Big Surr says

    This is my favorite hummus recipe! I used two jalapenos, no avocado. It was perfectly spicy. I’m even going to make it for Friendsgiving.

  24. Lauren Beach says

    I make this recipe on a weekly basis. So good for dipping with roasted veggies. Also, amazing on toast with avocado! Thank you Dana!

  25. Debbie says

    This hummus is delicious! I love the roasted jalapeños and garlic, the addition of avocado and the crunch of pumpkin seeds! I can’t stop eating it! Thanks for this awesome recipe!!
    Do you think it would freeze well?

  26. Christina says

    Insanely delicious! Would never have thought to roast the garlic. Totally mellowed out the pepper and the garlic. I had Hungarian peppers in the garden so used those instead of jalapeño peppers. Thank you – love your site!

  27. Desiree Kinker says

    I am making this as we speak. I did not have any cumin so I used a little bit of smoked paprika and chili powder instead. I am sure that is going to turn out wonderfully. Thank you very much for sharing your recipe!

  28. Valerie says

    I love this hummus! I’ve been making it for the last few weeks; it’s so quick, easy, and delicious. Only change I make is that I use less tahini (I really don’t like the taste) and, instead, use liquid from the can to make it a little more creamy.

  29. Kristen says

    This hummus was amazing! I used three jalapeños and it was a good spice level for us. I served it with tortilla chips and it was addicting.

  30. Jess says

    I made this yesterday and it is hands down the best hummus I’ve ever had, store bought OR homemade. My husband loves it. My son who is a self proclaimed hummus hater said “that’s hummus? Can I have more?” I took some to my mom who likes hummus, but “only the first couple of bites” said she wanted the recipe with her mouth full of the 10th bite, one she caught her breath after all that mouth shoveling. So, it’s amazing.
    However, I used everything in the recipe to the letter without the optional cilantro, including 2 huge jalapenos, and it is not even mildly spicy. I like spicy. I expected spicy. I want spicy! Should I try leaving in the seeds next time? Has anyone else had it come out tasting wonderful but not spicy?
    PS I will definitely be sharing this with all the health foodies in my woman’s boot camp, spicy or not!

    • Jess says

      Problem solved! I made it again with a large jalapeno, a serrano, and a habanero. Definitely some kick this time. I will be keeping some of this on hand at all times.

  31. Lisa says

    Thank you Dana. This is what happens when guacamole and hummus get married ! Made this exactly by the recipe and I love it. It makes an excellent condiment for my veggie sandwiches. Thanks again for another home run recipe.

  32. Arta says

    This looks amazing and I was thinking of making it for Thanksgiving. Will the avocado cause the hummus dip to turn brown before Thursday if I make it two days prior?

      • Jessie says

        I was about to ask the same thing — making it for a potluck and want it to look appetizing at lunchtime tomorrow but would need to make it tonight. Do you think leaving the avocado pit in the hummus overnight would help, like it does with guac?

  33. Jennifer says

    I’m usually lukewarm on hummus, but I can down an entire bowl of this in one sitting! I do one mod: an entire avocado (just because I’m lazy like that).

  34. Meredith S. says

    Holy moley, lady!! I just made this and it was amazing. I used three jalapeños and added an extra clove of garlic. I left out the avacado bc I’m not a huge fan. I’m embarrassed to say, I just ate an entire cucumber scooping this up! Totally stuffed and impressed! (PS This was only my second time making hummus. My first try, using a different recipe, was disgusting, so I was nervous time even try this. So glad I did!) Thanks!!

  35. Tara says

    I’m not one to leave comments but this is AMAZING! My mind is blown. I used the avocado and a little bit more beans but other than that exact . My life is forever changed!

  36. Samantha says

    I loved this!! Have made it about 4 times now and everytime it tastes more incredible than the last. Thank you so much posting this! :)

  37. Chuck says

    This is AMAZING! I didn’t have cilantro on hand so I omitted the cumin (personal preference, I like them together). The mellowness of the roasted garlic paired with the medium heat of the roasted jalapenos (I used 2 medium sized ones) is perfect. I also added the zest of the lemon and the lime before I juiced them, really made it pop. I only regret that I did not double the recipe!

  38. Irene Yam says

    I finally had time to try this recipe, it’s amazing. I made a few modifications, I put elephant garlic (roasted) and an entire medium size avocado, and added more lime and its’ zest. This will be probably the “way” I will make hummus.

    I also thought about putting a Hawaiian spin to this hummus and putting roasted macadamia nuts and oil on top.

  39. Casey says

    I made this for lunch today and it was amazing. I used fresh jalapenos from my garden and left out the avocado. Thanks for sharing such a well-balanced and tasty recipe!

  40. Sandra says

    I made this today. Delicious! I didn’t add the oil and I cut the tahini in half (to lower the fat) and it’s still delicious. Very creamy with the avocado. It sure helps to have a Vitamix, too.

  41. Keri says

    This is a dream come true! I love jalapeño hummus BUT the only one I can find in Australia has preservatives. :( Now I can make my own, and I’m sure it’s a million times tastier anyway! Thank you, can’t wait to make it!

  42. Jon versus Jess says

    When you say “1 lemon + 1 lime, juiced” do you mean to squeeze the juice of the lemon and lime into the food processor? Or to squeeze the juice from the lemon and lime into the sink and add what’s left of the fruit to the food processor?

  43. Shaguna and Kaylee says

    Love the recipe! I’ve never thought of using jalepenos. I’m definitely adding that one to my hummus next time!

  44. Elizabeth @ Pineapples and Polka Dots says

    This looks delicious, and so different from other hummus recipes I’ve made. Thanks for sharing!

  45. janine says

    YUM Dana! SO excited to try this next week. Hummus is one of the few ways I can get my 2 year old to eat beans/protein and I’ve been feeling burnt out of the usual. This will be SO good and I’ll just add a little spice for that sweet pea’s pallet ;)

    I also just have to mention that these photos are some of my favorite of yours yet! Brava lady

    Janine

  46. Leslie says

    Loved this recipe, in fact I have (and my family) enjoyed all your recipes and we’re not
    vegan/vegetarian. When will your print cookbook be available and will it include all of your past posted-delicious recipes? I can’t wait to buy it. Thanks for all your hard work, it has helped us eat better.

  47. Michelle says

    I made this tonight. I skipped the veggies and tortilla chips and just ate it with a spoon right out of the food processor bowl – it’s that good. Thanks for an amazing recipe!

  48. Jordan Lynn // Life Between Lattes says

    I don’t even like hummus that much (I know – I’m crazy), but this looks ahhhmazing.

  49. Improv Oven says

    Love hummus! So many creative ways to make such a simple dish, and yours looks great as always. Can’t wait to try.

  50. Erica says

    WOWZA! What gorgeous pictures!! Yum, I just made roasted jalapeno hummus but with white beans! This looks better though :P Pinned fo sho.

  51. Simple Green says

    And once again – I am definitely not a hummus lover but YOU have totally just changed my mind! Definitely trying this over the weekend!

  52. Pongodhall says

    What I would like to do with this delicious recipe is half it, but then use the other half ingredients such as avocado and chickpeas for another dip (would red be a stunning colour?). The colours and flavouring would give me the two options for a week (?) and I would not keep eating the same over and over and over…………
    Two options for pensioners, or singles would be very useful. Thank you very much.

    • Shirley Rossi says

      You could do the other half with jarred roasted red peppers. I have had roasted red pepper hummus and it is delicious. I just made an avocado hummus, but love your idea of the roasted jalapenos added. Sounds delish!! Can’t wait to try it. I think I will even leave the seeds in at least 1 jalapeno. Thanks so much.

  53. Kelly Smith says

    Wow all my fave things in one recipe – I am making this at the weekend! Thanks Minimalist Baker, another great recipe – keep up the good work!

  54. Arman @ thebigmansworld says

    Actually going to make this on the weekend- I am obsessed with all things spicy and always add hot sauce/red pepper flakes to hummus- This is just so much better!

  55. CakePants says

    This hummus is basically all my favorite foods conveniently tucked into one recipe! I can’t wait to try this. Your presentation looks truly gourmet.

  56. Neeli @ Neeli's Unique Creations says

    Hi Dana, this recipe looks delicious, but I do have one question for you. Is this hummus super spicy? I like spicy foods every now and then, but I don’t eat foods that are really spicy. I like Frank’s Red Hot hot sauce, but I don’t typically eat super spicy foods. I think this recipe sounds so yummy and would like to give it a try if it’s not too hot.

    • Dana @ Minimalist Baker says

      It isn’t! Just add 1 jalapeno at a time and test as you go. I fed this to a crowd and nobody complained of spice!

  57. Christina @ The Beautiful Balance says

    I know I must have an extremely high tolerance but I just don’t find jalapeños spicy at all. LOVE the flavor of them though! Your photos are absolutely gorgeous, by the way.

  58. Bobbi's Kozy Kitchen says

    This may just be the way I can get my guy to eat hummus!! I can totally see using this in a roasted veggie wrap YUM!!!

  59. Traci | Vanilla And Bean says

    I’m in ! ! I’m all about spicy food too… so this one is just what I needed! Thank you Dana! Easy to whip up in the Vita and soooo nourishing too! Woooo Hooooo!!

  60. Cara's Healthy Cravings says

    I am always ready for something spicy!
    I love roasting jalapenos, it adds of lovely smokiness, which I adore.

  61. Irene Yam says

    Again, you guys just hit it out of the park with this blog. I am following a few food bloggers, but you’re the most consistent on sharing recipes and they imagery is a work of art! I cannot wait to come back and give a comment how this taste!

  62. Lisa R says

    OMG We were just in Boulder this weekend and stopped at Midnight Sun Brewing and had a flight of their amazing beers, and their Roasted Jalepeno/Honey hummus. We were fighting over who got to lick the bowl.. and I was wondering how I could ever recreate it… And then you post this! Fate that what this is!

  63. Averie @ Averie Cooks says

    This is my dream hummus! There’s heat and it’s like taking the best of guac and hummus, and blending it into one. I am totally making this!! Pinned!

  64. Jessie | Kitschen Cat says

    My husband and I go through hummus like nobody’s business. This will be added to my list of ideas to jazz it up a bit!

  65. Channing C says

    I freaking love hummus! I’ve been eating the tribe and sabra versions for a while but their aren’t too many options or them. I’ve never had a roasted Jalapeño hummus before, but I have a feeling it will be really good!

  66. Alexa [fooduzzi.com] says

    I totally posted a green hummus recipe today, too!
    This roasted jalapeno hummus, though? Amazing. A little spice never hurt no one :) Pinned!

    • Tom ~ Raise Your Garden says

      Yeah, I love kick in my food too (Frank’s Red Hot sauce anyone) but the wife’s not a fan. So in the past, she won’t dedicate any space in our garden to jalapeno’s. So I’m going to show her this recipe and say, “Ok, we can compromise, I’ll try hummus for the first time if you’ll try the jalepeno in here” But that reminds me the last time we compromised……I didn’t want a cat……she wanted a cat….so we compromised and got a cat! And now I’m a cat man. See, people can change.