Jalapeño Hummus— Arizona-Style 🌶️

This creamy jalapeño hummus blends chickpeas, tahini, and fresh jalapeños into a spicy dip that’s perfect for veggies, crackers, or sandwiches.

Prep Time20

Course: Appetizer, Dip, Snack

Cuisine: Fusion, Middle Eastern

Keyword: chickpeas, dairy free, gluten-free, healthy snack, hummus, jalapeno, party appetizer, plant-based, spicy dip, tahini, vegan dip

Servings: 4 servings

400 g chickpeas (aka garbanzo beans) (drained; reserve 2–3 tbsp of the liquid — aka aquafaba)
3 tbsp tahini
1 clove garlic roughly chopped
2 tbsp lemon juice (or apple cider vinegar if that’s what you’ve got)
2 tbsp extra virgin olive oil
½ tsp ground cumin
½ tsp smoked paprika (plus more to garnish)
1-2 roasted jalapeños (depending on your spice tolerance)
¼ tsp salt (or to taste)
3 tbsp aquafaba (chickpea liquid) (for ultra creaminess)
Optional: Fresh coriander (aka cilantro) for garnish

Place your jalapeños in a dry skillet or frying pan over medium-high heat.
Cook, turning occasionally with tongs, until the skins are blistered and blackened in spots (about 10 minutes).
Transfer to a bowl and cover with a plate or lid to steam for 10 minutes — this loosens the skins.
Once cool enough to handle, peel off the skins, remove stems and seeds (or leave a few seeds in if you like a spicy kick).

Add chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, salt, and roasted jalapeños to a food processor.
Blend until smooth, adding aquafaba gradually to loosen and creamify.
Drizzle in the olive oil while blending until it’s silky and luscious.
Taste and adjust seasoning or spice as needed.