Sweet Jalapeno Hummus with Lime is sweet, savory, and fresh. It’s easy to make in just minutes. Delicious on chips it’s also tasty as a sandwich spread or dip for vegetables.
Sweet Jalapeno Hummus with Lime is Sweet Savory and Fresh!
Seriously, look at that. It’s beautiful. This is my new favorite hummus. It has all the flavors. And I think they all go together so well.
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I’ve used maple syrup to add some sweetness that’s more complex than just sugar. It goes really well with the spiciness of the jalapeno.
Lime juice and lime zest are fresh and add a lot of flavor. Traditionally, hummus uses lemon juice. But the lime juice goes with this so much better. The other flavor that makes this special is jala[eno powder. I’ve made this myself with dried jalapenos from my garden. But it’s pretty easy to find this spice in most local groceries as well.
I love how simple it is to make hummus. It’s so yummy but also good for you!
Once blended, garnish with a small sprinkle of lime zest, crushed red pepper flakes, chopped cilantro or other herb leaves, and a drizzle of maple syrup.
It goes great with chips or flatbread like this Vegan Gluten Free Naan Bread. Also is yummy as a sandwich spread!
Sweet Jalapeno Hummus with Lime
Ingredients
- 15 oz chickpeas canned, drained with some bean water reserved
- 1/4 cup tahini
- 1/4 cup lime juice
- 3 tablespoons maple syrup
- 1 teaspoon dried cilantro or one tablespoon fresh cilantro
- 1/4 teaspoon jalapeno powder or to taste
- 1 teaspoon lime zest
- pinch crushed red pepper flakes
Instructions
- Drain the canned chickpeas but reserve some of the bean water.
- Place the chickpeas (or garbanzo beans) in a high-speed blender and add the remaining ingredients.
- Pulse to mix then blend until smooth and creamy. Add some of the reserved bean water if necessary for blending or your desired consistency.
- Serve with chips or vegetables or as a sandwich spread.
- Store covered in the refrigerator for up to a few days.
- Garnish with a drizzle of maple syrup, a few crushed red pepper flakes, cilantro leaves, and/or a bit of lime zest.
Nutrition
XO Lisa
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Could I use fresh jalapeños for this instead of dried? And if so how many do you think I should use?
Yes, for sure. I’d start by taste. Try a half of a seeded jalapeño and then give it a taste test and add more or adjust depending on how spicy you like it. 🌶️😊