This cilantro jalapeno hemp seed hummus is creamy, spicy, healthy, and made without tahini! An easy recipe that’s perfect for dipping vegetables or pita!
This is a straightforward recipe for cilantro jalapeno hemp seed hummus made without tahini. If you’ve never tried homemade hummus, this version is a great place to start: quick to prepare, adaptable, and bright with fresh cilantro and jalapeño heat. Hemp hearts replace tahini here, adding creaminess and a mild, nutty flavor while also boosting the nutritional profile.
Why I Love Cilantro Jalapeno Hemp Seed Hummus
Hummus is one of my favorite savory snacks when I want something satisfying and nutritious. Freshly made hummus at Mediterranean restaurants often comes in many creative flavors; the jalapeño-herb varieties are especially vibrant. This homemade version captures that herbaceous, slightly spicy character without relying on tahini. It’s creamy, herbal, and full of plant-based protein — a great dip for raw vegetables, pita, or crackers.
No tahini, no problem — use hemp seed
If you don’t have tahini on hand, hemp hearts make an excellent substitute. When blended, they give a rich, creamy texture similar to tahini but with a lighter, slightly nutty flavor. I’ve used hemp hearts in salad dressings and dips and they consistently lend a smooth mouthfeel. Beyond texture and flavor, hemp hearts add healthy fats, minerals, and protein, making this hummus even more nourishing.
Health benefits
- Hemp hearts — provide healthy fats, fiber, and minerals such as magnesium and zinc.
- Cilantro — adds antioxidants and a fresh herbal boost.
- Olive oil — use extra virgin olive oil for heart-healthy monounsaturated fats.
- Lemon juice — adds vitamin C and bright acidity.
- Chickpeas — a source of plant-based protein and fiber.
How to serve
Blend the hummus until smooth and serve it with an assortment of crunchy vegetables (cucumbers, radishes, tomatoes, and bell peppers are great choices), warm pita, or pita chips. A drizzle of olive oil or a sprinkle of chopped cilantro on top adds a nice finishing touch. This hummus also works well as a spread on sandwiches or wraps.
Variations and tips
- Adjust the jalapeño amount to control heat — use half for mild spice or a whole pepper for more kick. Remove seeds if you prefer less heat.
- Swap cilantro for parsley for a less assertive herb flavor, or use a mix of herbs.
- If you like a thinner dip, add more water or a splash more lemon juice.
- For a smokier flavor, roast the jalapeño before blending.
Ingredients
- 1 (15 oz) canned garbanzo beans, drained and rinsed
- ¼ cup hemp hearts
- 3 Tablespoons olive oil
- 1.5 Tablespoons fresh lemon juice
- 2 Tablespoons water (add more if needed)
- ½ cup chopped cilantro
- ½ jalapeño pepper (or 1 whole, depending on desired spice)
- 2 cloves garlic
- Salt to taste (I used ½ teaspoon)
Instructions
- Add all ingredients to a food processor. Begin by pulsing until the ingredients start to break down.
- Continue to blend until the mixture is smooth, scraping down the bowl as needed. If the hummus seems too thick, add a little more water or olive oil and blend again.
- Taste and adjust seasoning with salt or lemon juice. Serve immediately with vegetables, pita, or use as a spread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving; if the hummus firms up, let it sit at room temperature 10–15 minutes or add a splash of water or olive oil to loosen it.
Nutrition (per serving)
Calories: 170 kcal, Carbohydrates: 2 g, Protein: 5 g, Fat: 16 g, Saturated Fat: 2 g, Sodium: 3 mg, Potassium: 10 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 220 IU, Vitamin C: 5.3 mg, Calcium: 20 mg, Iron: 1.8 mg.
Nutrition information is automatically calculated and should be used as an approximation.
I hope you give this cilantro jalapeño hemp seed hummus a try — it’s quick, bright, and versatile. If you make it, consider sharing how you served it and any tweaks you made. Happy cooking!
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