Step aside Trader Joe’s, make the best jalapeno hummus right at home with 9 basic ingredients in 15 minutes. This jalapeno dip with cream cheese is so creamy, silky smooth and bursting with green chili pepper flavor – plus, it’s healthier and additive/preservative free. One bite and you’ll never go back to store-bought dips again!
Update: This recipe for jalapeno dip with cream cheese published in July 2014. I made updates to the post below to include more information about preparing hummus jalapeno dip at home.
Hi, friends! I hope you love chickpeas as much as we do. Because today we are transforming those wonderful, protein-rich, little gems of creamy deliciousness into a super-smooth, ultra-flavorful, lip-smacking-good dip. Grab a chip, shovel (fine, or a spoon), because this snack recipe is *chef’s kiss* – epic!
About this jalapeno dip with cream cheese
I adore hummus. Its light, airy texture is perfect for this time of year, where it is so gosh darn hot out, you wish you lived in an Igloo. And, I adore jalapeno poppers (duh, it’s spicy, of course I LOVE them). When I thought of combining the two, I was utterly floored to find NO ONE had thought of this marriage between them yet. Then, I immediately got to work testing and developing a recipe because I will be damned if someone beats me to this punch!!!
So obviously, guess what I’m delivering to you today? From my kitchen to yours…. Jalapeno Popper Hummus. Genius. I. Know.
I took all the yummy-yummy, scrumptious in my tummy ingredients, for both a jalapeno popper and hummus, did a little kitchen splicing of ingredients, and came up with this magical culinary specimen. Cream cheese? Yup! Flavor? Uhh huh!! Chickpeas? Well of course! Delicious? You bet your forking bottom it is!!!!!
Making jalapeno hummus at home
I prepared this two ways. I mean, why in the heck not? You have a good thing, you ride that train all the way to the station! Then post it on your blog to share the foodie love. Both are extraordinary… it really depends on your taste and if you want to turn your oven on or not.
- Prepare the hummus without baking it, so it tastes more like what you traditionally envision when you hear the word ‘hummus’. -OR-
- Make it really taste like a jalapeno popper… top it with some panko breadcrumbs, a smidge more of parmesan to give it that traditional ‘popper’ crunch, and bake it. Only long enough to brown the top. So it still maintains a cool center, but gives the hummus an added layer of flavor when you dig in.
I make and enjoy this jalapeno dip both ways. Honestly, it just depends upon my mood. If I’m in the mood for a cozy dip, oven baking and crunchy topping it is. However, in the summer, I’m all about enjoying this dip straight from the refrigerator with crisp crudités. But that’s me. You do you!
Well, there you have it – the *most* amazing jalapeno dip ever to grace the land. Until next time, friends, cheers!
More spicy dip recipes!
Recipe for jalapeno dip👇
Hummus Jalapeno Dip with Cream Cheese
- 1 Microwave-Safe Bowl
- 1 Food Processor or High-Speed Blender
- 15-ounce can Garbanzo Beans – don’t drain or rinse
- 2-3 cloves Garlic – peeled
- 3 TBS Tahini – well stirred
- 2 TBS Fresh Lime Juice (substitute: lemon juice)
- ¾ tsp Ground Cumin
- ½ tsp Smoked Paprika
- Kosher Salt & Ground Black Pepper
- 4 ounces Block-Style Cream Cheese – cut into cubes & at room temperature
- ½ Cup Sliced Pickled Jalapeños (jarred or canned) - drained (2.75 ounces) (SEE NOTES)
- ¼ cup – gently packed Fresh Cilantro Leaves
- Optional Toppings: Extra-virgin Olive Oil, Jalapeno Coins, Chopped Cilantro, Roasted Pumpkin Seeds, Toasted Panko Breadcrumbs
- Optional Serving: Fresh Vegetables (crudité), Pita Chips, Crackers, Toast and/or Bagels
- Cook chickpeas and garlic: Dump the can of chickpeas along with the liquid into a microwave-safe bowl. Add the cloves of garlic. Place the bowl in the microwave and heat on high power for 5-6 minutes, or until chickpeas are very soft. Drain chickpeas, reserving all the liquid. Set chickpeas aside. (Note: This step is optional, however it is one of the keys to creating a super smooth dip. Cook time will depend upon the strength of your microwave. You can also do this on the stove-top in a small saucepan if you prefer.)
- Start jalapeno dip: Pour 6 TBS of chickpea water into the bowl of a food processor or high-speed blender. Add in the garlic cloves, tahini, lime juice, cumin and paprika. Season with ¾-1 teaspoon salt and ¼ teaspoon pepper. Process for 1 minute. Stop and scrape down the sides and the bottom of the bowl. Continue to process for an additional minute, or until the tahini mixture is smooth in consistency.
- Add cream cheese and jalapenos: Add the soft cream cheese and the jalapenos to the bowl. Process until the mixture is very smooth, about 1 ½ minutes. Scrape down the sides and the bottom of the bowl.
- Add chickpeas and cilantro: Add the softened chickpeas and cilantro to the bowl. Process the mixture for 3 minutes. Stop and scrape down the sides and bottom of the bowl. Continue to process for an additional 3-4 minutes, or until a super-smooth, ultra-creamy jalapeno dip forms.
- Taste and adjust: Taste the jalapeno hummus and adjust as needed adding more salt, seasonings or lime juice for flavor and adding more chickpea water, extra virgin olive oil or even the jalapeno pickle liquid for a thinner consistency.
- Serve: Transfer jalapeno dip with cream cheese to a serving bowl or plate. Drizzle with EVOO (optional) and garnish with more jalapeños and cilantro, if using. Serve with crudité, pita chips, and crackers, on wraps and sandwiches, plus more!
- Jalapeno: You can substitute 2-3 fresh jalapeno instead, depending upon how spicy you want your dip. However, I recommend roasting the jalapenos prior to de-seeding, roughly chopping, and using them in this recipe.
- Meal-prep: This jalapeno dip recipe is perfect for prepping ahead as it tastes better the next day after the flavors have had a chance to meld.
- Pita Chips: Homemade pita chips are so easy to make! Follow the steps below.
- Preheat oven to 350. Line a baking sheet with parchment or aluminum.
- Cut your pita into wedges. Arrange them on your baking sheet.
- Brush or spray with oil. And sprinkle with desired seasonings. (I typically use salt, pepper, smoked paprika and chili powder.
- Bake for 10-12 minutes or until golden.
- Let cool slightly before enjoying.
- Recipe Yield: approximately 2 cups / 32 tablespoons
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