7 May 2023

Spicy Jalapeño Hummus

Homemade hummus couldn't be simpler (or more delicious) to make and this one has a spicy kick.

With all the typical ingredients of hummus including chickpeas, tahini, olive oil and aquafaba - my personal favourite hack-ingredient for the smoothest, creamiest hummus - and then both fresh and pickled jalapeños, cumin and baby spinach, for that bright green colour.

I could eat this hummus by the bucket-load, it's great with veggies, crackers, rice cakes, or even with a buddha bowl or salad. And you can trust me when I say this hummus is incredible and makes the best snack, it's no secret to my friends that I like to snack and it has even inspired the nickname Snackidy (my name is Cassidy) - so rest assured, I've got your back with this one.

Ready in just a few minutes and it can be stored in the fridge for about 3-4 days, this hummus is a must-try! Top tip: if you're eating it straight away, make it a bit thicker, but if you're making it ahead, add a little more aquafaba, as it will thicken on chilling.

Do snap a pic and share with me @euphoricvegan. For step-by-step videos of my recipes check me out on Instagram, Facebook, Youtube or TikTok.

Spicy Jalapeño Hummus | Serves: 4-6 | Time: 10 mins

You'll need

  • Chopping board
  • Knife
  • Blender/food processor (I used a nutribullet)
  • Measuring cups & spoons
  • Colander/sieve 


  • 2 cans chickpeas
  • 1/4-1/2 cup aquafaba (chickpea water from the cans)
  • 2 heaped tbsp tahini
  • 1 clove garlic
  • 1 green jalapeño
  • 2 tbsp pickled jalapeño slices
  • 1/4 cup pickled jalapeño liquid
  • 1 tbsp lime juice
  • 1 tsp cumin
  • Drizzle extra virgin olive oil
  • Salt, to taste
  • 1/2 cup baby spinach
To garnish:
  • Handful of chickpeas
  • 1 jalapeno, thinly sliced
  • Toasted pine nuts
  • Olive oil
  • Parsley or Coriander


  1. Reserve just over 1/2 a cup of aquafaba (chickpea water) and drain the rest (or save for another purpose). Put aside a handful of chickpeas for the garnish and then you're ready to make the hummus.
  2. Add to the blender 2 cans of chickpeas, (minus the reserved), 1/4 cup aquafaba, tahini, peeled garlic clove, a green jalapeño (with/without seeds depending on your spice preference), pickled jalapeño slices and brine, lime juice, cumin, olive oil, a pinch of salt and baby spinach. 
  3. Blend until smooth, taste for seasoning and add a little more aquafaba or salt to desired taste and consistency and blend again. 
  4. Swoosh in a bowl and top with the reserved chickpeas, a sliced jalapeño, toasted pine nuts, a generous drizzle of good olive oil and a sprinkling of fresh parlsey or coriander. Serve up with your favourite crudites and nibbles and enjoy!
Top tips: 
  • If using salted chickpeas, be mindful of how much salt you add - you may not need much at all
  • If making ahead and saving for later, add a little more aquafaba and it'll firm up in the fridge
Cassidy aka, Snackidy xx