I would like to pretend I have iron shopping discipline: a carefully written grocery list and the willpower to never deviate. The reality is far messier. With three teenagers, two nearly-teenagers, and a schedule that should come with a Time Turner, my grocery trips often turn into impulse-buying sprees. I race through the store, toss tempting items into my cart, pay, and bring them home—sometimes to regret and try to shoehorn them into the week’s meal plan.

Determined to do better on my last trip, I vowed to follow my list strictly. At first I succeeded, resisting a display of artisanal sodas and a wall of unusual salad greens. Then I bumped into a counter full of single-serve containers of Cilantro Jalapeno Hummus and, in a moment of weakness, popped one into my cart. I tried to hide my lapse by also grabbing two bags of baby carrots and moving on.

Turns out that impulse purchase was pure serendipity. From the first whiff when I opened the container, I was hooked. I finished it quickly and knew I had to recreate it at home. Cilantro Jalapeno Hummus is not traditional hummus—usually I’m a hummus purist—but this version is exceptional. It’s silky smooth, a pale spring green flecked with cilantro, gently spicy from fresh jalapeno, and balanced by garlic and lime.

Even my eldest, who claims to hate chickpeas, declared this hummus an exception. He kept coming back for more, dipping baby carrots, cucumbers, crackers—and eventually eating it with a spoon. He now says, “I hate all hummus except for Cilantro Jalapeno Hummus,” which I happily accept. Between this and another chickpea favorite I’ve made, I’ve now won over his taste buds with two chickpea dishes.

We dip everything into this hummus, but don’t limit it to dipping: it’s also a fantastic sandwich spread, a preferable alternative to processed sandwich dressings.

Cook’s Notes

I use the liquid from the canned chickpeas (aquafaba) in the recipe. If you use home-cooked chickpeas, substitute 1 1/2 cups cooked beans plus 1/2 cup of the cooking liquid. If you refuse to use the canned liquid, add 1/2 cup water, but note this reduces flavor and creaminess.
One jalapeno gives a moderate heat level that won’t overwhelm most palates. The overall spice depends on your jalapeno’s heat—adjust by removing seeds for milder flavor—but even a very hot pepper should still be manageable for most people.
I generally prefer hummus at room temperature or warmed, but this cilantro-jalapeno version is also delicious chilled, making it versatile for spread, dip, or sandwich use.

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Cilantro Jalapeno Hummus

Rebecca Lindamood

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Ingredients

1 fresh jalapeno, stem and seeds removed
5 cloves garlic, peeled and roughly chopped
1/2 cup packed cilantro leaves
1 tablespoon canola oil
Juice of one lime
1 teaspoon kosher salt
1 can chickpeas in their liquid (16 ounces)
1/4 cup tahini
Juice of 1 lemon

Instructions

Add the jalapeno, garlic, cilantro leaves, canola oil, lime juice, and kosher salt to the bowl of a food processor fitted with a metal blade or to a blender carafe. Pulse 10–15 times until the jalapeno and garlic are finely chopped and the cilantro is broken down. Scrape the sides, then add the chickpeas with their liquid, tahini, and lemon juice. Process for about 4 minutes, stopping to scrape the sides as needed, until the hummus is silky and a pale green with darker cilantro flecks. Serve immediately or refrigerate for up to a week.

Nutritional information is an estimate. Calculate values using the exact ingredients you use if you need precise numbers.