Name: Pickled Jalapeño Hummus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz / 425 g) garbanzo beans, drained and rinsed; 1/4 cup (60 ml) pickled jalapeño juice; 1 1/2 tbsp (22.5 g) tahini; 1/4 tsp sea salt; 1/2 cup (75 g) pickled jalapeños, chopped; 1/3 cup (80 ml) extra virgin olive oil

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This Hummus with Pickled Jalapeños is super smooth, zippy, and tangy with a slow-warming kick of heat. Slather it on toast, crackers, or your favorite veggies.

Pickled [insert any veggies here] are my favorite. No. Let me rephrase that – I love pickled things.

So much so that I’ve been known to drink pickle juice (sometimes even pickled jalapeño juice if I’m craving a real ZING). Something about the salty tang gets me good.

I noticed a while ago that there weren’t nearly enough vinegary hummus recipes out there. And so I made it my mission to bring more pickle-y hummus goodness to the recipe world.

If what you’re seeking is an ultra creamy, cloud-like hummus with a kick of heat and a tang of vinegar, look no further. This recipe has your name all over it.

Just six simple ingredients are needed for this recipe:

Chickpeas.
Pickled jalapeños.
Pickled jalapeño juice.
Olive oil.
Tahini.
Salt.

How to Make Hummus with Pickled Jalapeños

To make this hummus, you’ll add the chickpeas, jalapeño juice, tahini, and salt to a food processor and process until smooth.

How you approach the chickpeas is entirely up to you. Leave the skins on, pop them off? Your call.

Your hummus will be smoother without the skins, but it’ll take you about 10 minutes longer to make.

Personally, I pop most of the skins off, inevitably coming to the conclusion about three-quarters of the way through that, Dang, this is taking forever, and I’m hungry. And so I throw the last beans in skins intact.

(Hummus) progress, not perfection, right?

Thankfully, the vinegary jalapeño juice works wonders when it comes to creating a super smooth, almost fluffy hummus.

Checkout the smoothness (even with the skins left on that last dainty handful of chickpeas)…

Once your hummus base is ready, you’ll stir in half a cup of roughly chopped pickled jalapeños. I like to chop up a bit more for topping as well, but the garnish situation is also yours to explore.

A drizzle of olive oil, a sprinkle of pepper, a cozy cluster of fresh jalapeño slices…?

Serve this hummus alongside your favorite dipping devices. Here are a few ideas to get the wheels turning:

Multigrain bread slices.
Baguette slices.
Cucumber wedges.
Grape tomatoes.
Tortilla chips.
Seeded crackers.

You can serve this hummus straight away or make it ahead of time and refrigerate it until ready to serve. I find it’s even tastier on the second day once all the flavors have had a chance to meld and mingle.

Pickled Jalapeño Hummus

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4.8 from 5 reviews

Total Time: 20 minutes
Yield: 6 servings 1x

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Description

This Hummus with Pickled Jalapeños is super smooth, zippy, and tangy with a slow-warming kick of heat. Slather it on toast, crackers, or your favorite veggies.

Ingredients

Units Scale

1 can (15 oz / 425 g) garbanzo beans, drained and rinsed

1/4 cup (60 ml) pickled jalapeño juice

1 1/2 tbsp (22.5 g) tahini

1/4 tsp sea salt

1/2 cup (75 g) pickled jalapeños, chopped

1/3 cup (80 ml) extra virgin olive oil

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Instructions

Drain and Rinse Garbanzo Beans:

Open the can of garbanzo beans, drain the liquid, and rinse them thoroughly under cold water.

Peel the Chickpeas (Optional):

For a smoother hummus, remove the skins from the garbanzo beans. This can be done by gently pinching each bean between your thumb and forefinger. It’s a bit time-consuming but worth it for a creamier texture.

Blend the Base Ingredients:

Add the drained and rinsed garbanzo beans, pickled jalapeño juice, tahini, and sea salt to a food processor. Blend until the mixture is smooth. This may take 2-3 minutes. You may need to scrape down the sides of the bowl a few times to ensure everything is well mixed.

Add Jalapeños and Olive Oil:

Add the chopped pickled jalapeños to the food processor. While the processor is running, slowly drizzle in the olive oil. Blend until the hummus is smooth and creamy. Taste and adjust the salt if needed.

Serve:

Transfer the hummus to a serving bowl. Drizzle a little extra olive oil on top and garnish with a few chopped pickled jalapeños if desired.

Notes

Customize the Heat: Adjust the amount of pickled jalapeños to your heat preference. You can add more for extra spice or use fewer if you prefer a milder flavor.
Consistency Tip: If the hummus is too thick, add a bit more jalapeño juice or water, one tablespoon at a time, until you reach your desired consistency.
Storage: Store the hummus in an airtight container in the refrigerator for up to a week.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appeitzer, Side Dish
Method: Blending
Cuisine: Mediterranean