Spicy Mexican Hummus

Spice up the flavor of your hummus with this spicy Mexican hummus recipe. Seriously, it tastes and looks like guacamole! This hummus brings together the creaminess classic of hummus and the authentic tastes of Mexico. Enjoy alone or with your favorite crackers, chips, tostadas, or veggies. Feel its tangy, spicy, and creamy sabor.

This hummus with a Mexican twist was inspired by my cravings of hummus and salsa one day while getting ready to go to the beach. I was making lunch to go meet some friends. One part of me wanted the traditional hummus but the Mexican inside me wanted something spicy too. Well, why not making both? We can, right? Everything is possible.

The Mexican side won so we added jalapeno and cilantro. My love for all things naturally spicy is no secret for those around me. I have to add a bit of spiciness to many of my foods. This spicy Mexican hummus is all about that, and it makes me very happy. By the way, my friend at the beach loved it so much that I made a batch a few days later just for her.

Why you will love this spicy hummus recipe?

• This recipe is vegan, plant based, gluten free, and dairy free
• It is spicy with natural ingredients
• If you are sensitive to garlic, like I am, or you just don't like the aftertaste of garlic, or the garlic breath after, well this recipe solves all of that

Key ingredients

Chickpeas, jalapeno, cilantro, lemon juice, garlic powder, black pepper, and olive oil.

Step-by-step instructions

• Step 1. Drain and rinse the chickpeas.
• Step 2. If you decide to use fresh garlic cloves, versus the garlic powder, start with 2 garlic cloves and blanch them by boiling them for 2 minutes. The blanching will make them softer and less strong to the taste.
• Step 3. Remove the seeds from the jalapeno and cut it into big pieces. You may leave the seeds on for extra spiciness.
• Step 4. Wash the cilantro and chop it if you can. It is not necessary but the chopped cilantro will process faster in your food processor.
• Step 5. Add to your food processor the chickpeas, garlic powder or cloves, the black pepper, lemon juice, pepper, olive oil, and start processing.
• Step 6. Add water, 1 tablespoon at a time until you reach the consistency that you like. I added 5 tablespoons of water to this batch.
• Step 7. Add the cilantro and process for just a little bit.
• Step 8. Serve and enjoy!

Tips and tricks for this Mexican hummus

• It is a good idea to get low sodium and organic chickpeas for those on a low sodium diet or if you are trying to lower your sodium consumption.
• You may add 1 teaspoon of cumin and/or 1 teaspoon of chili powder to make it even more spicy!
• Salt may be added as much as you like, however I do not recommend to add salt to any dishes that are made with canned foods. Most canned goods have preservatives and are high in sodium content.

Substitutions include

• You can add fresh garlics instead of the garlic powder. I would start with 2 small garlic cloves.
• To soften remove the strength of the garlic, try the blanching method. The blanching method consists of boiling the garlic coves for two minutes in water.
• For an oil free recipe, substitute the oil for a tablespoon of water
• You may omit the lemon juice if you don't wish a citrus taste

How should I store this?

Store in an airtight container for about two days.

If you made this recipe, it would mean the world to me if you leave a comment and star rating below! Thank you so much for your love!