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Home » Recipes » Snacks » Appetizers » Spicy Hummus with Jalapeno Cilantro Topping

Spicy Hummus with Jalapeno Cilantro Topping

May 3, 2015 By Katie Moseman 29 Comments

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Compensation for this spicy hummus recipe was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

You’ll love this easy, spicy hummus! It’s made with chipotle spice and garnished with a fresh jalapeno cilantro salsa surrounded by a splash of olive oil!

Spicy Hummus with Jalapeno Cilatro Salsa Recipe

Did you know that May 9th is National Moscato Day?  I’m so excited to be celebrating this holiday with our friends from #SundaySupper and Gallo Family Vineyards.  For National Moscato Day, I’m preparing a spicy homemade hummus recipe that will pair well with your favorite Moscato.

Spicy Hummus with Jalapeno Cilantro Salsa Recipe

Why Make Homemade Hummus?

I have to admit that hummus is probably one of my favorite foods. Whether it’s mixed with pine nuts or roasted red peppers, spread on a flatbread pizza or scooped with crackers, I love it. For me, a week doesn’t go by without eating hummus. Previously, I’ve relied upon store bought varieties to satisfy my craving, but I decided that it was high time to learn how to make homemade hummus. I just love the fresh taste of making dips for myself, and hummus was a new challenge that beckoned.

This hummus recipe makes enough hummus for sharing, but not so much that it’s difficult to finish off within a few days. It’s also full of some of my favorite types of peppers and herbs to provide a burst of heat and flavor.  

Tips for Making and Serving Hummus

  • One important thing about freshly made hummus is that it tastes best when it’s had a chance to rest.  After preparing the hummus, I like to let it rest for a least a few hours.  That gives the flavors time to develop and blend.
  • When you store homemade hummus, press a sheet of plastic wrap directly onto the surface of the hummus to prevent a skin from forming.
  • When serving the hummus, don’t forget to garnish with olive oil.  Make a moat or well in the hummus and fill generously with your favorite high quality olive oil for optimum flavor.
  • Pair this hummus with warm flatbread, naan, or pita, alongside a selection of crackers for crunchiness.  Or you can go wild, and use tortilla chips!  And of course, you can’t go wrong with a glass of Gallo Family Vineyards Moscato wine.  My favorite was the Red Moscato.

Spicy Hummus with Jalapeno Cilantro Salsa Recipe and Gallo wine

Spicy Hummus with Jalapeno Cilantro Salsa Recipe
5 from 4 votes
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Spicy Hummus with Jalapeno Cilantro Salsa

This spicy hummus gets its kick from adobo sauce and is garnished with a fresh and spicy green salsa and a generous pour of extra virgin olive oil. Makes a perfect appetizer for serving with flatbread, naan, or crackers!
Course Appetizer
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Author Katie Moseman

Ingredients

For the Hummus

  • 15 ounces canned chickpeas
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic crushed
  • 1/4 teaspoon ground chipotle chili pepper powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon extra virgin olive oil plus more for serving

For the Salsa

  • 1 fresh jalapeno seeded and finely chopped
  • 1/3 cup chopped fresh cilantro
  • Dash of salt
  • Squeeze of fresh lime

Instructions

For the Hummus

  1. Drain the canned chickpeas into a colander and rinse thoroughly.

  2. Place the chickpeas in a food processor and process until you have a thick paste. Add the salt, tahini, lemon juice, garlic, and chipotle chile pepper powder, then process again. Scrape down the sides of the processor as necessary to ensure even blending. Drizzle in the 1/2 teaspoon of olive oil, then process again.
  3. Taste the hummus to see if it has a very smooth texture. If not, process again until you do.  Add water a tablespoon at a time, if need, and continue processing until totally smooth.  Transfer the hummus to a storage container and press a sheet of plastic wrap directly onto the surface of the hummus to prevent it from forming a skin. Refrigerate for at least 30 minutes, but preferably for several hours to let the flavors develop.

For the Salsa

  1. When you are ready to serve the hummus, make the salsa garnish. Combine the chopped jalapeno, cilantro, dash of salt, and lime in a mortar or food processor. Grind or process until the jalapeno is in small pieces and the mixture is similar in texture to a thick pesto.

To Serve

  1. Scoop the hummus into a bowl or serving dish. Use the back of a spoon to indent a moat in the shape of a circle around the center of the hummus. Put the salsa in the center of the hummus. Pour olive oil into the indented circle, then serve.

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More Great Recipes from Sunday Supper

Cheerful Beverages:

  • Mixed Berry Moscato Smoothie by Casa de Crews
  • Moscato Pink Lemonade by Life Tastes Good
  • Sparkling Strawberry Grapefruit Moscato Punch by Serena Bakes Simply From Scratch
  • Summer Berry Sangria by One Sweet Mess

Tempting Appetizers:

  • Moscato Marinated Grapes by Nosh My Way
  • Spicy Hummus with Jalapeno Cilantro Salsa by Recipe for Perfection

Marvelous Mains:

  • Chorizo Carbonara by Bobbi’s Kozy Kitchen
  • Duck with Moscato Peach Sauce by Cindy’s Recipes and Writings
  • Grilled Blackened Shrimp Lettuce Wraps with Moscato Fruit Salsa by Simply Healthy Family
  • Halibut en Papillote with Moscato-Onion Jam by Culinary Adventures with Camilla
  • Honey Walnut and Blue Cheese Shrimp with Sweet Potato Noodles by Cupcakes & Kale Chips
  • Lemon Leek Moscato Chicken by Shockingly Delicious
  • Pineapple Avocado Spinach Salad by Family Foodie

Delectable Desserts:

  • Berry Peach Citrus Crisp by Desserts Required
  • Donauwelle Kuchen (Danube Wave Cake) by Magnolia Days
  • Moscato Mixed Berry Pie by Peanut Butter and Peppers
  • Moscato Pudding Parfaits by That Skinny Chick Can Bake
  • Moscato White Chocolate Sabayon with Raspberries by Recipes Food and Cooking
  • Strawberry Basil Upside Down Cake by The Girl In The Little Red Kitchen
  • Sugar Cookie Fruit Tarts by Alida’s Kitchen

Celebrating Moscato Day on the Sunday Supper Movement WebsiteSunday Supper Movement

If you like this spicy hummus, try my cannellini bean dip!

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Filed Under: #SundaySupper, Appetizers, Recipes, Snacks, Special Events

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Comments

  1. Renee

    May 3, 2015 at 6:17 am

    Your hummus looks so smooth and creamy. I love the spicy kick from jalapeno too.

    Reply
  2. Nichole

    May 3, 2015 at 7:43 am

    YUM! And I agree that any good hummus (or dip, really) needs some time to literally chill and meld together. This hummus looks SO good, and paired with tasty Red Moscato is just perfect!

    Reply
  3. Gaila

    May 3, 2015 at 8:18 am

    5 stars
    Hey katie! this hummus looks so inviting!!! great recipe!

    Reply
  4. Liz

    May 3, 2015 at 8:25 am

    This is the prettiest hummus I’ve ever seen! And I love your delicious twist, too!!

    Reply
  5. Jennie @onesweetmess

    May 3, 2015 at 8:51 am

    Wow, your hummus looks supremely creamy. Love the flavors.

    Reply
  6. Brianne @ Cupcakes & Kale Chips

    May 3, 2015 at 11:02 am

    This looks like the most creamy, perfect hummus ever!

    Reply
  7. Jennifer @ Peanut Butter and Peppers

    May 3, 2015 at 11:05 am

    I just love a good hummus and I need to try your recipe. It has everything I love in it.

    Reply
  8. katrina

    May 3, 2015 at 12:17 pm

    5 stars
    I can’t get over how gorgeous this is. Almost too pretty to eat… Almost.

    Reply
  9. Cindys Recipes and Writings

    May 3, 2015 at 12:54 pm

    Thanks for the hummus tips, Katie!

    Reply
  10. Marlene @Nosh My Way

    May 3, 2015 at 1:44 pm

    What a creamy looking hummus. Great job.

    Reply
  11. Valerie Cathell Clark

    May 3, 2015 at 4:19 pm

    5 stars
    I’ve never used baking soda when making homemade hummus. (Is this a secret ingredient?) 😉 Your recipe looks wonderful — plus I love it kicked up with jalepano!

    Reply
  12. BritishMumUSA

    May 3, 2015 at 8:50 pm

    5 stars
    Oh Katie,

    I have got to tell you I am so excited that I didn’t go shopping today, and can add this to my list. Hummus is my go to snack with red and orange pepper to dip in it. I am so excited to try this recipe with a ton of garlic….. No kissing for me. I have NEVER had fresh, just store bought…. Thank you for doing and sharing mate….

    xoxoxo

    Reply
    • Katie

      May 4, 2015 at 11:04 am

      After making this, I kept smacking myself in the head and saying, “Why didn’t I try this before? Why??” because it tasted so much better than store bought. It’s a different animal! Let me know how it goes. 🙂

      Reply
  13. [email protected]

    May 4, 2015 at 1:04 am

    Hummus is such a wonderful treat, and the flavors you have in here sound wonderful, Katie! Thanks for sharing 🙂

    Reply
  14. Shaina

    May 4, 2015 at 4:10 pm

    I prefer moscato with spicy foods to this hummus is perfect! You will never buy hummus at the store ever again now that you see how easy it is to make on your own!

    Reply
  15. Serena | Serena Bakes Simply From Scratch

    May 6, 2015 at 2:17 pm

    I love your spin on traditional hummus! How delicious!

    Reply
  16. Alida

    May 7, 2015 at 9:53 pm

    We are always looking to try new hummus recipes…this one looks like a winner! Can’t wait to make it!

    Reply
  17. Dorothy at Shockingly Delicious

    May 10, 2015 at 10:19 am

    That silky texture…that slick of olive oil…that glass of Moscato. PERFECT!

    Reply

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