Roasted Jalapeno Hummus

by Shawnda on August 2, 2008

in Appetizers,Cinco de Mayo,Lighter & Healthier,Mexican & TexMex

Where there’s smoke, you’ll find us. With a fork and knife.

To say we love spicy food in this house is an understatement. We like our salsa is sizzling-ly spicy. Our pizza comes with sausage, pepperoni, and double order of fresh jalapenos… which we then top with crushed red pepper. Our jambalaya hits the table with a healthy dose of Tobasco and jalapeno-spiked cornbread. Our fajitas are served with a side of grilled serranos.

We tend to live by the mantra that if it doesn’t make your nose run, then it’s simply not hot enough. There seems to be a fine line between loving the heat and having your face melt off. We understand… and accept the bad with the good.

Jalapeno Hummus

A busy work schedule of late and a hefty DIY project at our rental house means no time or motivation to cook. The only thing I’ve been really good about is throwing out wilty produce and making reservations. And hummus. I make a double-batch each weekend. I apparently eat a lot of it.

This week’s twice-a-day snack will pack the heat of on-their-last-leg, wrinkly jalapenos ’cause I just couldn’t bring myself to throw them out. To let peppers go bad is shameful but to actually throw them out… down right blasphemy :)

Roasted Jalapeno Hummus

Roasted jalapenos turn up the temperature on classic hummus.


  • 3 tablespoons lemon juice (approx 2 lemons)
  • 1/4 cup water
  • 6 Tbsp Tahini
  • 4 Tbsp olive oil, divided
  • 1 15-oz can of chickpeas, drained and rinsed
  • 3 garlic cloves, peeled
  • 1/2 teaspoon course salt, plus more to taste
  • 1/4 teaspoon cumin
  • dash of cayenne
  • 3 jalapenos


  1. Place top oven rack 4 inches from the broiler and turn on the broiler.
  2. Remove the stems from two peppers and slice horizontally into quarters. Do not remove pith or seeds.
  3. Toss the pepper with 2 Tbsp olive oil and place into a small oven-safe dish. Broil until blistered and softened.
  4. Remove from oven and allow oil and peppers to cool completely. Reserve the oil - you'll drizzle it over the hummus before eating.
  5. Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and remaining olive oil together until smooth.
  6. Process the chickpeas, garlic, salt, cumin, and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl.
  7. With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again.
  8. Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute.
  9. Add the jalapenos (reserve the oil) and process another minute.
  10. Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend.
  11. Sprinkle with a pinch of sea salt and drizzle with the reserved oil. Top with jalapeno slices from the remaining pepper. Store in an airtight container in the refrigerator for up to 7 days.


Yields: ~2 1/2 cups

Adapted from: Restaurant-Style Hummus

Estimated time: 20 minutes


{ 14 comments… read them below or add one }

1 jody August 18, 2008 at 2:03 pm

true texans know how to appreciate the spiciest of foods. hummus + jalapenos = love.


2 Kate August 18, 2008 at 10:45 pm

I like spicy, but i don’t like it to be so spicy I can’t taste the other flavors in the food – it’s a fine line.


3 Cate August 19, 2008 at 3:29 pm

I’ve never thought of making hummus spicy…but I do love roasted jalapenos. Great idea!


4 holler August 20, 2008 at 7:00 am

My jalapeno plant has a huge amount of fruit on it just now. I like the idea of adding it to hummous.


5 Kristen August 21, 2008 at 7:12 am

I love spicy food, but if it makes me cry, I shy away! I like to taste the spice, but everything else too. This looks great!


6 Hannah August 29, 2008 at 10:31 am

I LOVE hot peppers and hummus………looks like a “worth trying” recipe to me!


7 Analise June 27, 2011 at 2:07 pm

Wow! Great recipe. I had no tahini on hand so I substituted 4 tbs peanut butter and 2 tbs sesame oil. I wish I had a better tolerance for heat, because I love the flavour but the spiciness is just a bit much, next time I make it I will probably only use one pepper.


8 Myron November 30, 2011 at 9:00 pm

Hi there I stumbled on your page by mistake when i searched Bing for this topic, I have to point out your blog is totally valuable I also really like the style, it is awesome!


9 Dianna January 31, 2012 at 5:36 pm

I made this today….I am in love…I actually thought it could use even more peppers, I love the flavor and spice!


10 Kimberly February 16, 2012 at 12:30 am

I love your mantra about spicy foods! And I can’t stand to throw out jalapenos, either. I typically make cilantro and jalapeno hummus, but I gotta try this one for sure!


11 Tracey April 19, 2012 at 10:08 am

Are you actually using 8 T of olive oil? 4 with the jalapenos and 4 mixed in with the tahini?


12 foodiebride April 19, 2012 at 12:24 pm

4Tbsp total: 2 for the peppers, 2 to mix with the Tahini. I edited to make more clear (hopefully).


13 Aubree May 2, 2012 at 4:17 pm

thank you for this recipe-this is really REALLY good. the best, actually. I’ve already made it twice this week.


14 Sawyer May 5, 2012 at 9:07 am

Just made this and it is so delicious! I am not one for spicy foods but my husband LOVES it, so I thought I’d make it for him. Even though I don’t love spicy food, this is still great!


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