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Cilantro Hummus

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This fresh Cilantro Hummus recipe is the perfect healthy dip for fresh veggies or creamy spread for wraps. With its vibrant color & fresh flavor, it’s sure to please!

cilantro hummus with fresh veggies and gluten-free pita chips

Confession time: I don’t love traditional meal prep.

I love the *idea* of meal prep–having things ready to go, less work throughout the week, etc. But the actual prepping of the meal prep? Not my fave.

Instead of blocking out 2-3 hours on a weekend to do a big prep, I tend to favor small bursts to get ahead. I do better with small jobs–15, 20, or 30 minutes–that can help make things easier throughout the week.

Usually, that’s quick jobs like making a batch of energy bites, or mixing up a quick salad dressing or dip I can use for lunches and snacks throughout the week. This year, I’m on a major hummus kick, and this cilantro hummus recipe is putting the kick in my hummus kick!

It’s a copycat of Pita Jungle’s Cilantro Jalapeño Hummus, and I love the bold, delicious flavors and beautiful vibrant color. But even more than that, I love the simple ingredients…

ingredients for cilantro hummus

Simple Ingredients For Cilantro Hummus

  • Canned Chickpeas (aka Garbanzo Beans). Depending on where you live and what brands are available to you, you might see chickpeas labeled as garbanzo beans. These are two names for the same thing, so either works here!
  • Tahini. This sesame seed paste made from ground sesame seeds is a classic ingredient for hummus. On its own, it can taste strong and bitter, but mixed in with the other ingredients, the flavor is much softer and lighter. Don’t panic!
  • Olive Oil. A classic hummus ingredient. A little bit of extra virgin olive oil vastly improves the texture, so I don’t recommend skipping it!
  • Fresh Lime or Lemon Juice. For the best flavor, use fresh lime juice or lemon juice. Bottled juice can run bitter or overly acidic.
  • Fresh Cilantro. This fresh herb is the magic ingredient! It adds vibrant color and fresh flavor to this cilantro hummus. 
  • Garlic. Fresh garlic adds a gorgeous savory flavor. (Frozen garlic saves time!)
  • Salt & Cumin. Lastly, you’ll need some salt and ground cumin. Since I want the citrus flavor to shine through, I’m using less cumin than traditional hummus/plain hummus, but feel free to add more if you want more cumin flavor!
  • Optional: Jalapeño Pepper. For some warmth or heat, you can add a little jalapeño. I don’t like my hummus very spicy, so I start small, but you can absolutely add more for spicy hummus or omit it all together for mild hummus.
  • Water. A must for getting the right consistency. I like my hummus to be easy to dip things into, so a little water helps thin it out to a dip-able consistency.

Swaps & Substitutions

  • Chickpeas. Instead of using canned chickpeas, you can absolutely cook dried chickpeas at home, if you prefer! You’ll need about 1 1/2 cups cooked chickpeas to make this hummus.
  • Tahini. If you can’t find tahini or you’re allergic to sesame, you can try swapping in unsweetened cashew butter or 2 Tablespoons additional olive oil. The flavor and texture will not be identical, but it’ll be close! (Or, make your own tahini!)
making cilantro hummus step by step

How To Make Cilantro Jalapeño Hummus, Step By Step:

  1. Combine. Place chickpeas, tahini, olive oil, lime juice, garlic, 1 cup cilantro, the cumin, salt, and 1/4 jalapeño pepper (if using) into a blender or the bowl of your food processor.
  2. Puree the hummus, adding 1-3 Tablespoons water, if needed, to thin out the hummus. (I like to add 3 Tablespoons of water total for a smooth, creamy texture.) If using a food processor, you may need to stop and scrape down the sides of the bowl a few times.
  3. Taste & Adjust. Taste the hummus and add more cilantro, lime juice, jalapeño, salt, or cumin, to taste.
  4. Serve & Store. Add any desired garnishes and enjoy right away, or cover the hummus and store in an airtight container in the refrigerator 3-4 days. Enjoy with fresh veggies, tortilla chips, crackers, pita chips, pretzels, grilled chicken, etc.
dipping gluten-free pita chips in cilantro hummus

Serving Ideas To Try

This tasty hummus is the perfect snack or perfect make-ahead appetizer for a party, but there are SO MANY great ideas for serving it.

  • Use It As A Sandwich Spread! Try swapping out regular mayo or mustard for this creamy hummus in a hummus turkey wrap or veggie sandwich. The flavor is AMAZING!
  • Fresh Veggies. It’s the perfect dip for colorful fresh veggies like bell peppers, carrots, cucumbers, or baby tomatoes.
  • With Crunchies! The flavors of lime, jalapeño and cilantro tastes delicious with tortilla chips or crackers of all kinds.
  • Use It For Protein Bowls. Pita Jungle serves fish or chicken on a bed of this cilantro hummus, but you can make your own bowls with quinoa, roasted or grilled veggies, chicken, fish, or a mediterranean chickpea salad.
  • Dip Sweet Potatoes! Or, make a batch of our Crispy Baked Sweet Potato Fries to serve with this tasty hummus. The hummus tastes amazing with them!
cilantro jalapeño hummus with fresh veggies and gluten-free pita chips

FAQ + Tips And Tricks For The Best Cilantro Hummus:

Pro Tip: How To Keep Your Cilantro Fresh

Every time I share this, someone new hears it for the first time, so if you’re an old-timer around these parts, feel free to skip ahead. Newcomers, listen up!

  1. Wash & Drain. When I get home from the market, I wash my bunch of cilantro. Pat off slightly or let drain some of the excess water.
  2. Store In A Jar of Water. Next, I put it in a cup or jar of water (like flowers).
  3. Cover & Chill. Place a loose plastic bag over the top. Then, simply I refrigerate it and change the water every few days. I can keep a bunch of cilantro fresh at least 2 weeks this way!

Watch The Heat!

Jalapeños carry different levels of heat and unfortunately there’s not a great trick for being able to tell from the outside. It’s a tasting game.

ALWAYS start small. You can add more any time, but you can’t take the jalapeno peppers out once they’ve be blended in! Sometimes, a few tablespoons is enough to set my mouth on fire, and other times I can add a whole jalapeño to a pot of soup and not be affected at all.

Also, use caution when handling spicy peppers. Wear gloves or try to avoid getting the juices/oils on your hands and be sure to wash really well afterward. The last thing you want is to wipe your nose or scratch an itch on your eye and be burned by capsaicin (pepper oil)!

⭐ Don’t forget to leave a star rating and comment below when you try our Cilantro Hummus recipe. We’d love to hear how it goes!

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cilantro hummus with fresh veggies and gluten-free pita chips

Easy Cilantro Hummus


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  • Author: One Lovely Life
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
  • Diet: Gluten Free

Description

This fresh Cilantro Hummus recipe is the perfect healthy dip for fresh veggies or creamy spread for wraps. (It’s a yummy dupe of the Pita Jungle Cilantro Jalapeño Hummus!)


Ingredients

Scale

For The Cilantro Hummus:

  • 1 (15 oz) can chickpeas, drained*
  • 1/4 cup tahini*
  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh lime juice (or lemon juice)
  • 1 clove fresh garlic
  • 12 cups fresh cilantro, loosely packed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt (or, to taste)
  • Optional: 1/4-1/2 jalapeño pepper, finely minced (more or less, to taste)*
  • 13 Tablespoons water, as needed

Optional Toppings, For Garnish:

  • Olive oil, lime slices, lime zest, jalapeño slices, whole chickpeas, minced cilantro, or cracked black pepper.

Instructions

  1. Combine. Place chickpeas, tahini, olive oil, lime juice, garlic, 1 cup cilantro, the cumin, salt, and 1/4 jalapeño pepper (if using) into a blender or food processor.
  2. Puree the hummus, adding 1-3 Tablespoons water, if needed, to thin out the hummus. (I like to add 3 Tablespoons of water total for a smooth, creamy texture.) If using a food processor, you may need to stop and scrape down the sides of the bowl a few times.
  3. Taste & Adjust. Taste the hummus and add more cilantro, lime juice, jalapeño, salt, or cumin, to taste.
  4. Serve & Store. Add any desired garnishes and enjoy right away, or cover the hummus and store in the refrigerator 3-4 days. Enjoy with fresh veggies, tortilla chips, crackers, pita chips, pretzels, grilled chicken, etc.

Keep in mind that for food safety, hummus should only be out at room temperature for a maximum of 2 hours. Store it in the fridge for best results!

Notes

  • Blender VS Food Processor. In our experience, blenders make it easier for you to get creamy, smooth hummus.
  • Chickpeas. You can absolutely cook your own dried chickpeas for making hummus. You’ll need about 1 1/2 cups cooked chickpeas for this recipe.
  • Tahini. We like brands like Soom or Simple Truth. Look for unflavored, unsweetened tahini with only one ingredient (sesame seeds) for best results. If you’re allergic to sesame, you can try this recipe with unsweetened cashew butter, though the flavor will be slightly different.
  • Lime. For a more pronounced lime flavor, try adding 1 teaspoon lime zest along with the lime juice. It makes delicious cilantro lime hummus!
  • Jalapeño. I recommend you start small with the jalapeño, since you can always add more, but you can’t take it out. There’s no way to tell from looking at a jalapeño how hot it will be and the heat level varies, but you can reduce some of the heat by removing the seeds and white “ribs” inside the jalapeño before slicing/dicing. If you prefer, you can omit the jalapeño entirely.
  • Prep Time: 5 minutes
  • Category: Appetizer
  • Method: Blender
  • Cuisine: Middle Eastern

Originally shared December 2016. Fully updated January 2024.

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