Step aside Trader Joe's hummus, 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 jalapeno flavor (plus it's healthier AND preservative, additive free!). Trust me, you'll never go back to store bought dips again!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
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!
Notes
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
Nutritional information is an approximation based upon 32 servings. Exact information will depend upon the brands of ingredients and precise measurements used.