A Trader Joe’s Copycat Recipe: Cilantro Jalapeño Hummus
Trader Joe’s Cilantro Jalapeño Hummus doesn’t have anything on the deliciousness of this easy-to-make, very healthy hummus! This recipe is a family favorite that I make ALL of the time. We eat this stuff up, here in the Lee household!
This post was originally published on 4/23/2015. It was republished on 6/26/19 with helpful recipe tips and new photos.
My version of Cilantro Jalapeño Hummus is, of course, an incredibly tasty dip, but it also works fabulously as a sandwich spread and as an alternative to salad dressing. It pairs perfectly with pita chips, crackers and raw veggies.
HOW TO MAKE CILANTRO JALAPEÑO HUMMUS
If you’ve only had store-bought hummus and never made your own, you’re really missing out. To be completely honest, homemade hummus is waaaaaaay more flavorful than store-bought and you’re able to control the ingredients. You will need a food processor to make the magic happen… a blender would probably work just fine too.
This recipe requires only 7 ingredients and just about 15 minutes start to finish. Simply add all of the ingredients to your food processor or blender and process until the mixture is smooth and creamy. Taste the hummus. You might want to add salt and if the hummus seems too thick, add about 1/4 cup reserved liquid from the canned chickpeas. Process again until it’s just right. Transfer hummus to a serving bowl.
You can top the hummus with just a bit of olive oil, cracked pepper and salt. Now dig in! This is hummus heaven!
TIPS & TRICKS FOR THE BEST HUMMUS
- When it comes to making homemade hummus, there is often a debate as to whether or not you should peel the chickpeas. I never do and nobody has ever complained about the texture of my homemade hummus, but I do have a fairly high-powered food processor and I puree it for several minutes, which gets it pretty darn smooth. However, if you have the time and you’re intent on achieving the absolute silkiest hummus texture possible, you may certainly peel your chickpeas before blending them. Simply pinch each chickpea and the skin should pop and slip right off. Discard the skins and proceed with the recipe as directed for amazingly smooth hummus.
- Any time I open a new jar of tahini, it’s generally extremely separated and impossible to stir back together with a spoon. So I scrape the entire jar into my food processor before beginning the recipe, puree until the tahini is smooth and incorporated, and then transfer all of it back into the tahini jar. At that point, I proceed with my recipe (without cleaning out the food processor first), measuring the correct amount of tahini from the jar back into the food processor at the appropriate time.
- I typically make this hummus with three jalapeños, with most of the seeds and membranes scraped out (but not all). It has some heat, but it’s not so hot that my kids can’t eat it. For jalapeño flavored hummus with minimal heat, add one or two whole jalapeños with ALL seeds and membranes scraped out, since that’s where most of the heat comes from. And for spicier hummus, you can obviously add an extra jalapeño. Just remember that it’s always easier to add heat than to take it away, so taste as you go to get the heat level just right.
TRY MY OTHER FAVORITE HUMMUS RECIPES
- 2-3 jalapeños, seeded or unseeded depending on the amount of spice you like (I use 3 jalapeños that have most seeds removed and find that the hummus just has a little kick, it's not overly spicy.)
- 3 garlic cloves
- a generous handful of fresh cilantro leaves (about 1 cup)
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed RESERVE liquid
- 1/4 cup fresh lemon juice (about 1 lemon juiced)
- 3 tablespoons tahini
- 1/2-1 teaspoon salt + more to taste as needed
- 1/4 cup reserved liquid from canned chickpeas (or use water)
Add all ingredients to the bowl of food processor. Process until very smooth, about 2 minute. Taste and adjust seasoning. If hummus is too dry and/or chunky, add about 1/4 cup liquid from the canned chickpeas or add water. Process again. Transfer hummus to a serving bowl and enjoy.
Store in a tightly sealed container in the fridge for up to 2 weeks.