Spicy Hummus with Jalapeno Cilantro Salsa Recipe

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


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


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.