Cilantro-Jalapeño Hummus Recipe Without Tahini

Spicy, aromatic, and deliciously creamy, this Cilantro-Jalapeño Hummus Recipe Without Tahini is going to be your new favorite snack or sandwich spread!

I have a slight obsession with hummus—that creamy, dreamy spread made with chickpeas, tahini, lemon juice, olive oil, and spices. I love buying all the fancy flavors I see at the supermarket (and yes, I’ve pretty much tried them all), but I am especially keen on creating my own delicious variations. Hummus lends itself to endless mixing and matching, and you can practically use it on anything. Well, at least I do. I scoop it up with warm pita bread or crisp vegetables, add it to sandwiches (heck, even a burger!), use it as a topping for bowls, and slather it on whole-wheat melba toasts for a healthy happy hour treat.

Though one of the main ingredients in hummus is tahini (sesame paste), it can easily be omitted, and the results will be just as delicious. This punchy and aromatic cilantro-jalapeño hummus recipe proves just that. And yes, I know cilantro isn’t everyone’s favorite herb, but the great thing is that you can easily replace it with flat-leaf parsley, chives, or Thai basil. One taste of this stuff, and you might become just as addicted to hummus as I am!

Is This Cilantro-Jalapeño Hummus Recipe Without Tahini Healthy?

You bet it is! Chickpeas are full of fiber and an excellent source of plant-based protein. The recipe only contains a very small amount of olive oil, so it’s quite low in fat. There’s vitamin C-rich lemon and lime juice in there, too. To boost the nutritional profile of the recipe, consider serving the hummus with plenty of fresh vegetables, such as bell peppers, carrot and celery sticks, cherry tomatoes, and crisp broccoli florets.

On Skinning Chickpeas

You might wonder if skinning chickpeas is absolutely necessary. Well, for a soup or stew, I’d say no. But when it comes to hummus, this step is crucial if you’re aiming for a smooth, creamy texture. Yes, the skins are completely edible, but leaving them on can make your hummus coarse and give it an unappealingly gritty texture.

One highly effective method for removing the skins involves using baking soda. For canned chickpeas, drain and rinse them before tossing them in a pot with water and baking soda. You’ll need one teaspoon for every two cups of beans. Heat them gently for about two to three minutes while stirring. The baking soda will create an alkaline environment that will effectively loosen the skins. Then, rinse the chickpeas under cold water and rub them gently between a clean kitchen towel to remove the skins. If cooking dried chickpeas yourself, soak them overnight and cook them in water with baking soda. Once cooked, most of the skins will have been broken down. Rinse them and rub them between a kitchen towel to ensure all skins have been removed.

Serving Suggestions

Hummus is the snack of dreams, so whip up some Fried Tortilla Chips and get dipping! I also love adding a big dollop to healthy bowls, such as this light and bright Turkey Burrito Bowl.

Just as obsessed with hummus as I am? Try this vibrant Red Pepper Hummus or this rich and nutty Avocado Hummus.

Recipe