At this point it’s an all out competition to see who can win the spice off war. Glad you enjoyed it, Lisa! The mellowness of the roasted garlic paired with the medium heat of the roasted jalapenos (I used 2 medium sized ones) is perfect. *I used two jalapenos, with the skin and seeds. Thanks for saying hi! Looking forward to whipping this up over the weekend, thanks again. It was easy to make also. It isn’t! add all of the citrus juice to the food processor. We think you could try subbing cashew butter for the tahini. Thanks!! I make it all the time. Totally mellowed out the pepper and the garlic. My tastebuds are in overdrive right now. So I just added more garbanzo beans, lime juice and the other half of the avocado. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. I think a whole avocado would’ve been even better, but I added half because I had it leftover from my breakfast. I made a few modifications, I put elephant garlic (roasted) and an entire medium size avocado, and added more lime and its’ zest. It’s super helpful to us and other readers! ITS AMAZING! | #Foodfaithfitness | #Vegan #Glutenfree x. I just made this hummus. I’m even going to make it for Friendsgiving. Thanks so much for sharing! I absolutely love this hummus. Learn the good & bad for 250,000+ products. I made this yesterday and it is hands down the best hummus I’ve ever had, store bought OR homemade. An optional step is to roast up some pumpkin seeds with cumin and sea salt for an extra crunchy bite. Still spicy but good. Nearly made me dribble. It begins with roasted jalapeños and garlic cloves. This is amazing, seriously! I may just use two next time….! Elizabeth @ Pineapples and Polka Dots says. Maybe next time. Amazing. I made it with one jalapeño and it gives flavor but not a lot of heat. We LOVE seeing what you guys come up with. WOWZA! Well, it was really spicy! Love hummus! This looks delicious, and so different from other hummus recipes I’ve made. I’m definitely adding that one to my hummus next time! Thanks for all your hard work, it has helped us eat better. Thank you very much. I can’t wait to try this. (about 9 minutes at 390*F). I finally had time to try this recipe, it’s amazing. I didn’t add the oil and I cut the tahini in half (to lower the fat) and it’s still delicious. xo. Need help? Thank you! Tastes just like the Hope brand (and in the comments, it sounds like it tastes like other store bought brands)!! So glad you enjoyed it. I love the roasted jalapeños and garlic, the addition of avocado and the crunch of pumpkin seeds! I have had roasted red pepper hummus and it is delicious. I followed the recipe exactly (but left out the optional avocado) so I’m not sure where I went wrong. How spicy is “spicy” in this recipe? Stored covered, it will last for up to 1 week! It turned out with the perfect spice level. Everyone i make this for says it is the best hummus. I even threw in half an avocado for even more creaminess and nutrients. This hummus is yell-from-the-mountaintops good. Blend until creamy and smooth, scraping down sides as needed. haha, trick them with spice! Your presentation looks truly gourmet. Oh, these photos are stunning! If you try it again, ensure you drain your chickpeas well! Hope this helps! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Sea scallops shine in this simple, versatile recipe. My husband refers to this hummus as “yum-mus” lol. Hmm, worth a shot. Personalized health review for Whole Foods Market Jalapeno Hummus: 70 calories, nutrition grade (C), problematic ingredients, and more. Actually going to make this on the weekend- I am obsessed with all things spicy and always add hot sauce/red pepper flakes to hummus- This is just so much better! We’re so glad you both enjoyed it! I’m embarrassed to say, I just ate an entire cucumber scooping this up! Also, by my love of spicy food and Mexican-inspired flavors (like avocado, cilantro, cumin, and lime). It is that good! I have eaten it with broccoli, cauliflower and corn chips and salsa. Make it as close to the day of serving as possible! Leftovers keep well in the fridge, covered for up to 1 week, though best when fresh. I also added the zest of the lemon and the lime before I juiced them, really made it pop. I just made an avocado hummus, but love your idea of the roasted jalapenos added. ! I served it with tortilla chips and it was addicting. I like spicy. We used two japelenos and left some of the seeds in for a kick. One thing to keep in mind is that one of my garlic cloves exploded while roasting lol, so maybe make a little gap in the skin to prevent that from happening. L.P. Tasty nutrients for the win. Cheers! I used three serrano peppers and left most of the seeds inside. Made this exactly by the recipe and I love it. My daughter (and granddaughter-7yr) had store-prepared jalapeno hummus previously. Thanks for sharing! I used three jalapeños and it was a good spice level for us. I normally do not like homemade hummus. really enjoying this hummus! This recipe is very forgiving—both versions I made turned out so tasty! I’ve been eating the tribe and sabra versions for a while but their aren’t too many options or them. Literally, a blanket of pepper. When will your print cookbook be available and will it include all of your past posted-delicious recipes? I am following a few food bloggers, but you’re the most consistent on sharing recipes and they imagery is a work of art! Learn more. Spread on a baking sheet and roast for 8-12 minutes. Totally stuffed and impressed! Yeah, I love kick in my food too (Frank’s Red Hot sauce anyone) but the wife’s not a fan. This hummus will taste significately different if you use Extra Virgin Olive Oil and I don't recommend it... unless you like the strong taste. Hi Dana, I think I will even leave the seeds in at least 1 jalapeno. It sure helps to have a Vitamix, too. others mentioned it not being spicy, so i did 3 jalapenos with seeds and honestly this is what i expected out of a spicy hummus – not too spicy, but will satisfy spice need. Or to squeeze the juice from the lemon and lime into the sink and add what’s left of the fruit to the food processor? Lol. I’ve been searching high and low for a jalapeño cilantro hummus, a la That-Trading-Grocery-Store which shall remain nameless. This made my mouth water instantly! I was wondering, how would you make this without Tahini? cor blimey…yummy in my tummy! Please note that I use Bertolli Extra Light Tasting olive oil for the mild flavor. I like Frank’s Red Hot hot sauce, but I don’t typically eat super spicy foods. Thanks Minimalist Baker, another great recipe – keep up the good work! This sounds awesome! It is so good, I’m not sure I made enough. PS–I did not use avocado in this. Thanks for sharing, Meredith! I hate cilantro so I didn’t add that lol. I made this tonight. This will be added to my list of ideas to jazz it up a bit! How long will it last in the refrigerator in a mason jar? I figured I’d try my air fryer, and it worked! Came out perfect! I expected spicy. Hmm that may have been the case, Hannah. Thanks for an amazing recipe! LOVE the flavor of them though! The spiciness is perfect. Wow all my fave things in one recipe – I am making this at the weekend! And once again – I am definitely not a hummus lover but YOU have totally just changed my mind! I used two limes and they added a nice tang. and I would not keep eating the same over and over and over………… Sweet-tart pineapple adds a nice balance to a classic gazpacho. Thank you so much posting this! I am making this as we speak. Do you think it would freeze well? Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Well this just looks divine! Add to top of hummus, along with another drizzle of olive oil (optional) and fresh cilantro. Thanks for sharing! Xo, This looks so yum! Franny, we’re so glad you enjoyed this recipe! We paired this with homemade falafel and it was the perfect offset to the tangy light tzatziki sauce I made. So kind! You can also subscribe without commenting. Thanks for sharing such a well-balanced and tasty recipe!

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