Lime Jalapeño Hummus


Hello! I hope you are having a great weekend! Just popping in here with a fast and easy summer hummus recipe. Maybe you are hosting or heading to a bbq this weekend, this is a spicy, yet refreshing dip that won’t disappoint!

You may have noticed that everything I have posted lately has been no-bake. That is because it has been hot-hot-hot here and I have been looking for every excuse not to turn on the oven. Unfortunately, there seems to be no end in sight as far as the heat goes. Yesterday I started my run before 6am and it was already over 80 degrees and SO sticky… SERIOUSLY?! What is that they say? If you can’t beat them, join them?… Take this hummus as my way of surrendering to the heat!  

Whether or not you like spicy, this hummus is for you! When you add the jalapeño you can play with the level of heat. The seeds are what give the jalapeño it’s spice. If you want a milder hummus you can discard some or all of the seeds before adding it into the hummus. Or, if you are like me and like it spicy, keep them all! I will say the lime helps to cut the spice a little too, so you can go a little spicier than you think you might like here. 


Add 3 cups of cooked chick peas, 1/2 cup of olive oil and 2 tbs of tahini to your food processor. Process on high about 2 minutes until smooth. 


Add 1 chopped jalapeño and 3 tbs fresh squeezed lime juice, process again for about a minute. 


Add 1/4 cup fresh cilantro, process for another 30 seconds.  


Add sea salt and pepper to taste, process for 10 seconds. 


Your hummus should be thick and smooth! It is best served immediately. 


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Lime Jalapeño Hummus

  • Author: Chocolate Covered Cheetah


  • 3 cups cooked chick peas, washed and dried
  • 1/4 cup olive oil
  • 2 tbs tahini
  • 1 large jalapeño, chopped
  • 3 tbs fresh lime juice (about the juice of 2 large limes)
  • 1/4 cup fresh cilantro
  • Sea salt and black pepper to taste


  1. In the bowl of your food processor, add the chick peas, olive oil and tahini, process on high for 2 minutes
  2. Add the jalapeño and lime, process for another minute
  3. Add the cilantro, process of 30 seconds
  4. Add the sea salt and black pepper, process 10 seconds
  5. Serve immediately

I have noticed that homemade hummus does not keep very well. It tends to get dried out in the fridge after a few hours. This is usually not a problem because it gets gobbled up pretty quickly, but if you do run into this issue you can add it back into the food processor with a little more olive oil before enjoying again. Anyone have any other tips for keep homemade hummus fresher longer? 


Serve with your favorite dippable snacks 🙂 

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