Roasted Jalapeno Hummus Dip Recipe

Roasted Jalapeno Hummus Dip served warm with cozy spices — Comforting Roasted Jalapeno Hummus Dip you can make today

I published this recipe for Roasted Jalapeno Hummus Dip a few years ago after a backyard barbecue disaster. I brought my classic hummus, and my friend brought these incredible, charred jalapeños he’d just pulled off the grill. On a whim, I blended a couple into my dip. The transformation was instant. That smoky, spicy kick mixed with the creamy chickpeas was a total game-changer, perfect for anyone who loves a creamy, flavorful party dip like Marry Me Chicken Dip.

It became my go-to party trick. This version is the result of all my tinkering since that day. I love this technique of roasting the peppers myself. It’s simple, but it unlocks a depth of flavor you just can’t get from a jar. It turns a simple healthy dip into something with a real story and a whole lot of personality.

Recipe Overview

Cuisine: Middle Eastern-Inspired Fusion
Category: Appetizer, Snack, Dip
Prep Time: 15 minutes
Cook Time: 15 minutes (for roasting)
Total Time: 30 minutes
Servings: About 2 cups

Why This Recipe is So Special

What makes this dip stand out is the roasted jalapeños. Baking them in a hot oven does something magical. It mellows their sharp heat and brings out a natural sweetness and smokiness.

That flavor gets blended right into the hummus base. We’re not just stirring in chopped peppers. The roasted pepper becomes part of the dip’s soul. It creates a spicy hummus that’s complex, not just hot.

It’s also incredibly versatile. It’s the star of any veggie platter, a perfect spread for sandwiches, or my favorite vegan snack with pita chips. It’s a crowd-pleaser every single time, much like the rich, comforting flavors you find in a hearty Fire-Roasted Tomato Beef Stew.

The Full Ingredient List

Gathering these simple ingredients is the first step to something amazing. Using good tahini makes a huge difference, trust me on this one.

3-4 medium fresh jalapeño peppers
1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
1/3 cup well-stirred tahini
1/4 cup fresh lemon juice (about 1 large lemon)
1-2 cloves garlic, peeled
3-4 tablespoons ice-cold water
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt, or to taste
For serving: paprika, extra olive oil, chopped cilantro, and your favorite dippers

My Step-by-Step Method

Don’t let the roasting step scare you. It’s the easiest part and fills your kitchen with the best smell. Here’s exactly how I put it all together.

First, roast your peppers. Preheat your oven to 425°F (220°C). Place the whole jalapeños on a small baking sheet. Roast for 15-20 minutes, turning once, until the skins are blistered and charred in spots.
Immediately transfer the hot peppers to a bowl and cover it tightly with plastic wrap. Let them steam for 10 minutes. This loosens the skins perfectly for easy peeling.
Once cool enough to handle, peel off the skins. Slice off the stems. You can remove the seeds for a milder dip, or leave some in for more heat. I usually take out about half.
In your food processor, combine the roasted jalapeños, drained chickpeas, tahini, lemon juice, garlic cloves, cumin, and salt.
Blend until the mixture becomes a thick, coarse paste. You’ll need to stop and scrape down the sides a few times.
With the processor running, slowly drizzle in the 2 tablespoons of olive oil. Then, add the ice-cold water, one tablespoon at a time. Blend for a full 2-3 minutes after adding the liquid. This is the secret to an unbelievably creamy texture.
Taste and adjust. You might want more salt or another squeeze of lemon. Blend one more time to mix.
Transfer your hummus to a serving bowl. Use the back of a spoon to create swirls on top. Drizzle with more olive oil and a sprinkle of paprika.

My Top Tips for Success

Ice-Cold Water is Key: Using very cold water helps emulsify the tahini and oil, giving you a smoother, fluffier dip. Don’t use tap water here.
Peel Your Chickpeas (For Ultra-Smooth): For the absolute silkiest hummus, take 5 extra minutes to pop the skins off your chickpeas. It’s a bit fussy, but the texture is dreamy.
Let the Flavors Mingle: This dip tastes even better after it sits in the fridge for an hour or two. The flavors really get to know each other.
Adjust the Heat: Start with one roasted pepper, blend, taste, and add more. You can always add more heat, but you can’t take it away!

Common Mistakes to Avoid

I’ve made these myself, so you don’t have to. Here’s how to sidestep common pitfalls.

Using Warm Ingredients: If your tahini or lemon juice is straight from the pantry, your dip might not get as creamy. Using cool ingredients helps the emulsion.

Not Blending Long Enough: After adding the water, let that processor run! A full 2-3 minutes of blending makes all the difference between good and great hummus.

Skipping the Taste Test: Always taste before you serve. Hummus needs balance. You might need more salt for savoriness or more lemon for brightness.

NUTRITION INFORMATION

Serving Size: 2 Tablespoons
Calories: ~70
Fat: 5g
Saturated Fat: 0.7g
Carbohydrates: 5g
Fiber: 1g
Sugar: 0g
Protein: 2g
Note: This is an estimate for one serving. Values can vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this dip ahead of time?

Absolutely! In fact, I recommend it. Make it up to 2 days ahead. Store it in an airtight container in the fridge. The flavors improve as they sit. Just give it a good stir and add a fresh drizzle of oil before serving.

How do I store leftovers, and how long will they last?

Keep any leftovers in a sealed container in the refrigerator. It will stay fresh and tasty for 4-5 days. I don’t recommend freezing it, as the texture can become a bit grainy when thawed.

My hummus turned out too thick. How can I fix it?

No problem! This happens to me sometimes. Simply add more ice-cold water, one teaspoon at a time, and blend again until it reaches your preferred consistency. A little extra lemon juice also works to thin it while adding flavor.