Smoky roasted jalapeños and creamy chickpeas come together for a hummus that’s smooth, flavorful, and totally delicious!
Roasted Jalapeño Hummus: A Smoky Twist on the Classic Dip
I started testing this Roasted Jalapeño Hummus last summer, but it wasn’t quite there—so I let it go as we were heading into fall. I knew I wanted to come back to it, especially once jalapeños hit their peak again, which is summertime. They’re the star here, and if you’re like me and love a little heat, keep the seeds in two or even all of them. Roasting the peppers alongside whole garlic cloves adds that deeper flavor, and a touch of agave brings just enough sweetness to balance things out. Put it on a veggie sandwich or just dip it with some pita, this hummus is simple, spicy, and seriously good—my kind of summer snack!
Why You’ll Love This Recipe
Smoky, Spicy, and Creamy: Roasting the jalapeños and garlic brings out a deeper flavor that balances beautifully with the creamy tahini and tangy lime.
Totally Plant-Based: No dairy, no problem. This hummus is naturally vegan and made with wholesome, pantry-friendly ingredients.
Customizable Heat: Keep or remove the seeds depending on your spice level—perfect for jalapeño lovers and heat-curious snackers alike.
Meal-Prep Friendly: Whip up a batch and enjoy it throughout the week on bowls, sandwiches, or as a go-to dip.
Extra Creamy Option: If you’ve got a few minutes, peeling the chickpeas makes the texture unbelievably smooth.
Ingredient Highlight: Jalapeños
Jalapeños are one of those ingredients that can bring a dish to life. Roasting them mellows out the sharp bite and draws out their natural sweetness and depth. In summer, they’re at their best—larger, spicier, and packed with flavor. Whether you leave the seeds or not, they give this hummus its signature kick and that addictive finish that keeps you dipping back in.
Madly Delicious Must-Know Tips and Questions
- Blending: Let it run for at least 60 seconds—the longer you blend, the creamier the hummus.
- Creaminess: For an extra-smooth texture, boil the chickpeas for 3 minutes, then toss them in an ice bath and remove the skins. It’s a bit of extra work, but worth it.
- Chill if you have time: Let the hummus chill before serving. It firms up a bit and the flavors settle in just right.
How spicy is it?
It really depends on your jalapeños. Keep some seeds for more heat or remove them all for a gentler kick. I usually leave the seeds in 2 for balance as I enjoy the heat.
What if I tossed the aquafaba?
No problem! Use cold water, a bit of lime juice, or even a splash of olive oil to get the texture where you want it.
How should I serve this?
Tortilla chips, fresh veg, or crackers are all great—but I especially love it spread on sandwiches or tucked into wraps with crunchy veggies.
Let’s Dish: Did You Know?
Jalapeños are named after Xalapa (also spelled Jalapa), the capital of Veracruz, Mexico—where they were first cultivated. And while we often associate them with intense heat, they actually fall somewhere in the middle of the Scoville scale. Roasting them softens the spice and adds a subtle smokiness, making them perfect for dips like this one.
Love a creamy dip with a little kick? Then try my Roasted Jalapeño Hummus!
It’s smoky, creamy with a touch of sweetness and truly the perfect summer snack. Give it a go and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Roasted Jalapeño Hummus
Equipment
- Blender
Ingredients
- 4 large jalapeños, divided
- 2 garlic cloves, skin on
- 1 (15 ounce) can chickpeas, drained and rinsed (reserve the liquid from the can)
- ¼ cup aquafaba (reserved chickpea liquid)
- ¼ cup tahini
- Juice of 2 limes
- 1 tsp agave
- ¾ tsp salt, to taste
- ¼ tsp ground cumin
- 2 ice cubes
Toppings (optional):
- Drizzle of olive oil
- Chopped roasted jalapeño (from above)
- Fresh cilantro
- Pomegranate seeds
Instructions
- Roast the Jalapeños and Garlic: Place all 4 jalapeños and 2 whole garlic cloves (with skin on) on a foil-lined baking sheet. Broil on high for 6–8 minutes, turning the jalapeños halfway through, until the skins are blistered and blackened all over. Immediately transfer the jalapeños to a bowl and cover with a plate or clean towel. Let steam for 10 minutes to loosen the skins.
- Peel and Prep: Once cool enough to handle, peel the skins off the jalapeños and remove the stems. Keep the seeds on 1–2 peppers if you like more heat, or remove all for a milder flavor. Squeeze the roasted garlic out of its skin and set aside.
- Remove Chickpea Skins for Extra Creaminess (Optional): Meanwhile, bring a small pot of water to a boil. Add the drained chickpeas and boil for 3 minutes. Drain and immediately transfer to an ice bath. Rub the chickpeas between your hands to loosen the skins. Skim and discard the skins, then drain the chickpeas from the ice bath.
- Blend the Hummus: In a high-powered blender or food processor, add the roasted garlic, 3 of the roasted jalapeños (reserve 1 for topping), chickpeas, 2 tablespoons of the reserved aquafaba (start here and add more as needed), ¼ cup tahini, juice of 2 limes, 1 tsp agave, ¾ tsp salt, ¼ tsp cumin, and 2 ice cubes. Blend until ultra-smooth and creamy, about 60 seconds, scraping down the sides as needed. Add more aquafaba gradually if a looser consistency is desired. Taste and adjust seasoning.
- Serve and Garnish: Scoop the hummus into a serving bowl and top with the chopped remaining roasted jalapeño, cilantro, and pomegranate seeds if using. Drizzle with olive oil and serve with crackers, pita, or fresh veggies.