Cilantro Jalapeno Hummus Recipe without Tahini

This EASY, spicy Cilantro Jalapeno Hummus Recipe without Tahini is going to be your new favorite snack or sandwich spread! Gluten free, vegan and healthy!

PIN Cilantro Jalapeno Hummus Recipe without Tahini

I have something really exciting to tell you.

You can make hummus right now without going to store to buy tahini. <–(!!!)

I mean maybe that isn’t super exciting to you because, like me, you’re the kind of person that always has tahini on hand for when the craving strikes you want to make paleo sweet potato brownies with tahini or paleo chocolate muffins with tahini.

But, MAYBE, unlike me, you still aren’t really into putting tahini in baked goods (or, like, ANYTHING) so you don’t have it at home.

So, then you find some delicious hummus recipe that you want to make that calls for just a FEW tablespoons of the stuff, which leads to angry you having to buy it and let it die a slow and painful death in the back of your fridge after since you never use it.

You don’t even want to see the back of my fridge. I have had that situation happen in my life with WAY too many ingredients. It’s a scary place back there.

I know you can relate to this real-life-BAD-situation.

Anyway. This SPICY hummus recipe is NOT THAT RECIPE.

Can you make hummus without tahini?

YES – you can totally make hummus without tahini, and this cilantro lime hummus is PROVING THAT.

Does it taste a little bit different than a traditional, tahini-based hummus? Yes, it does. But MOST DEFINITELY not in a bad way.

If you’re like me, where you can eat cilantro lime flavored anything for ever and ever the end you’re going to taste all the spicy-tangy-lime-a-licious-jalapeno action, and are going to be not ONE BIT mad that this cilantro hummus recipe without tahini ain’t traditional.

It is going to be making your lunch dreams come true when you spread it on some cauliflower fritters with hummus,  Copycat Panera Hummus Chicken Power Salad or maybe some kind of sandwich or a wrap? You could even use it in some grilled herb hummus chicken kebabs!

OR MAYBE you’re more of a snacker and like to dip stuff in it?

My preference is dipping RIGHT ON INTO cilantro hummus with my FINGER.

Buuuut, carrot sticks work too if you want to feel more civilized.

The hummus eating options are really your oyster. THEY ARE ENDLESS.

How long can you keep hummus in the fridge?

The one down-side of making homemade hummus is that it doesn’t have as long of a shelf life. This hummus is good in an air-tight container for about 5 days to a week.

Buuuut, really, it will probably be gone in 2 seconds on account of aforementioned endless opportunities for eating its herby, garlicy and spicy goodness.

Before you even THINK about skipping the “de-skinning the chickpeas” step, JUST STOP that thought RIIIIGHT THERE.

I know, you hate me for making you do it but DON’T SKIP IT! De-skinning the chickpeas makes your cilantro lime hummus so creamy, dreamy smooth that you could ALMOST curl up in it and use it as a spicy little sleeping bag.

That might be weird, but you’ll understand when you try this Cilantro Jalapeno Hummus Recipe without Tahini. PROMISE.

So, like, why are you still here?

Other recipes you might like:

Kale Easy Homemade Hummus without Tahini

Mexican Lentil Homemade Hummus

Pumpkin Hummus with Cinnamon Sugar Tortilla Chips

Recipe

Cilantro Jalapeno Hummus Recipe without Tahini

5 from 18 votes

Print

Rate

Serves: 11 Servings (About 2 Tbsp per serving)

Prep: 10 minutes minutes

Total: 10 minutes minutes

Ingredients

• 1 15 oz Can chickpeas drained and deskinned *
• 2 Tbsp Cilantro roughly chopped
• 2 Cloves of garlic peeled
• 1 Tbsp Jalapeno roughly chopped (about 1/2 a jalapeno)
• 1/2 Tbsp Fresh lemon juice
• 1 Tbsp Fresh lime juice
• Pinch of Salt and Pepper
• 1 1/2 Tbsp Olive oil
• 1 Tbsp Water

Instructions

• Place all ingredients, up to the olive oil and water in a small food processor and blend until smooth.
• With the machine running, stream in the Olive oil and water and continue processing until super creamy and smooth.
• Spread on ALL THE THINGS.

Tips & Notes:

* to deskin the chickpeas, drain and rinse them and then pour them onto a kitchen towel. Pick each one up and lightly rub your fingers together and a thin, papery skin will come off. Discard that and repeat with remaining chickpeas.

Nutrition Info:

Calories: 62kcal (3%) Carbohydrates: 8.7g (3%) Protein: 1.9g (4%) Fat: 2.4g (4%) Saturated Fat: 0.3g (2%) Polyunsaturated Fat: 0.5g Monounsaturated Fat: 1.5g Sodium: 114mg (5%) Potassium: 68mg (2%) Fiber: 1.7g (7%) Sugar: 0.1g Vitamin A: 20IU Vitamin C: 2.8mg (3%) Calcium: 12mg (1%) Iron: 0.5mg (3%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Appetizer

Cuisine:Mexican

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

Rate It

FOR THIS RECIPE, I RECOMMEND:

• 3 Cup Food Processor
• Measuring spoons
• Sharp ceramic knives

Weight Watchers Points Per Serving: Freestyle SmartPoints: 0 Points+: 2. Old Points: 1

(per about 2 Tbsp)

STAY IN DA KNOW WITH THINGS GOING ON AT FFF (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG ON PINTEREST, FACEBOOK AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!