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Oil-Free Jalapeños and Coriander (Cilantro) Hummus: A Vegan Staple

Name: Oil-Free Jalapeños and Coriander (Cilantro) Hummus: A Vegan Staple
Prep time: 10 min
Total time: 10 min
Yield: 10
Cuisine: Middle Eastern
Ingredients: 14 ounces (400 g) chickpeas, drained; 2 tbsp tahini; 1 fresh lemon, juiced; 1 tbsp oat milk; 1 small garlic clove; 1/2 tsp salt; 1/4 cup (60 ml) oat milk or distilled water; 3/4 ounce (20 g) fresh coriander (cilantro); 3/4 ounce (20 g) pickled jalapeños; Pinch of pepper to taste

Oil-free hummus that’s actually GOOD? Yep, it exists! 🤯 This zesty Jalapeño and Coriander (Cilantro) Hummus is a total game-changer. It’s creamy, flavourful, and packed with plant-based protein. Plus, it’s oil-free, vegan, and gluten-free! 🌱

Prep Time: 10 Mins | Total Time: 10 Mins

Servings: Adjustable

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You will never want to buy hummus from the store after you try this simple + healthy recipe.

This zesty Jalapeño and Coriander (Cilantro) Hummus with fresh lemon juice will be on rotation in your kitchen. It can also be rolled into a wrap or spread onto your sandwich. Plus, this vegan hummus is oil-free, healthy, and gluten-free. It’s what I like to call a copycat recipe of Trader Joe’s Cilantro Jalapeño Hummus —- all prepped at home within minutes.

Keep reading for an oil-free jalapeños and coriander (cilantro) hummus recipe that’s better than anything you’d buy at the store. Plus, it’s super easy and quick to make!

Why This Recipe Works

I love this recipe for so many different reasons—

Simple, Wholesome Ingredients

For this hummus recipe, we will focus on the core flavours of chickpeas, tahini, lemon, and garlic. Blending them together gives a creamy base. We’ll add richness with some oat milk, while jalapeños and coriander add delicious flavour — all while eliminating oil!

Versatility

You can increase — or decrease — the amount of existing ingredients in this recipe. Or even add some new ones of your choice! This lets you create a personalised taste.

Nutrition

This recipe may sound simple, but it’s a nutritional goldmine. Chickpeas are packed with plant-based protein, fibre, and complex carbohydrates. Together, these give you sustained energy. Tahini contributes healthy fats, while lemon provides plenty of vitamin C. Finally, the jalapeños and coriander add antioxidants.

Weight Management

We’re completely eliminating oil, so you can expect this hummus to help with your weight loss goals. Besides being oil-free, the hummus’ high fibre content makes you feel full for longer. Finally, the carbs and protein give you sustained energy; this prevents those dreaded energy crashes that can trick you into unhealthy snacking.

Recipe Ingredient Notes

What exactly do you need to whip up this delicious jalapenos and coriander (cilantro) hummus? Let’s find out…

Chickpeas, drained. These are also known as garbanzo beans. Whatever you may call them, canned chickpeas are economical and full of flavour. Some recipes require removing the skins, but I’ve discovered that the food processor pretty much takes care of any coarseness.

Tahini. This is a smooth sesame seed paste; you can usually find it in the Middle Eastern section at the grocery store. If your tahini is too thick, add some oat milk as you blend.

Lemon, juiced. Freshly squeeze your lemon as you whip up your hummus for a nice tart taste.

Oat milk. This can add the smoothness you’d expect from oil, without those extra calories, of course. You can use any plant-based milk of your choice, such as soy or almond. If you want to skip milk calories too, you can simply add distilled water.

Garlic clove. I love the classic flavour that garlic gives. If you don’t like it, you can use a lesser amount, or even skip it.

Fresh coriander (cilantro). Adds some fresh flavour to the dip. If you think coriander tastes like soap (really, some people do), you can swap it out with parsley.

Pickled jalapeños. If you prefer a spicier hummus, keep the seeds. I personally like a little kick of heat, so I remove the seeds and ribs.

Salt and pepper. This is all the seasoning you’d need for your hummus. You can skip the pepper, but I’d surely recommend using salt.

How to Make Oil-Free Jalapeños and Coriander (Cilantro) Hummus

Got all the ingredients at hand? Let’s whip the hummus up!

Add all your ingredients to a food processor (especially if you’re looking for really smooth hummus). A blender would probably work fine, too.

Blend the mixture until it’s smooth and lump-free. At this point, you can check the consistency. If you want to thin it out, add some more oat milk or water. (If there’s room for more tanginess, don’t hesitate to adjust the consistency with lemon juice).

Process again until it’s just right. You also want to taste the hummus; you may want to add some more seasonings.

Finally, transfer your hummus to a bowl and serve immediately with lentil flatbread, pitta chips and your favourite veggies for dipping 😋

Variations, Ideas & Notes

I love this recipe because it omits oil, which helped me achieve my weight loss goals and kept me there. But if you’re not too concerned about calories, you can also garnish the hummus with cold-pressed extra virgin olive oil (for some extra richness), cracked pepper, and salt.

For pink hummus add some red beets or beetroot juice and garnish with sliced radish.

If you don’t like garlic, skip it. And if you love it — add as many as 3 cloves. You can also make the hummus without tahini; instead, use sunflower seed butter or almond butter.

No lemons? Lime juice will work well. If you like additional seasonings, like cumin, go ahead 😊

In terms of serving, it’s so much more than just a vegan dip. I do reach out to my hummus and veggie sticks quite a few times a week to snack, but I even use this dip for dinner prep. It works great in gyros, vegan chicken (seitan) shawarmas, chapati and roti sandwiches, and more!

Pro Tips for this Jalapeño Coriander (Cilantro) Recipe

You can leave out the jalapeños and coriander (cilantro) and add what you wish — fresh ground cumin, smoked paprika, caramelised onions, roasted peppers, or good old-fashioned raw peppers.
Aquafaba, the drained chickpea water, can be kept (in the fridge or freezer). It’ll come in handy for other recipes.
Serve with a huge platter of rainbow coloured veggie crudités at dinner parties, alongside an exciting edamame beans spread and restaurant-style sexy salsa.

Frequently Asked Questions

How to store oil-free jalapeños and coriander (cilantro) hummus?

Simple! Add it to an airtight container and place it in the fridge — and your hummus will last you for the entire week.

Can I freeze hummus?

Yep. Add your hummus in individual size storage containers, and freeze it for up to 6 months. It may separate a little when you thaw it. Just give it a little stir, and it will be fine 😊

How spicy is this hummus?

It has a mild kick, but you can adjust the spice by adding more or fewer jalapeños.

What can I use instead of coriander (cilantro)?

Swap it with parsley or basil for a different fresh flavor.

Can I make this hummus without tahini?

Yes! Replace it with sunflower seed butter or extra chickpeas for a tahini-free version.

If You Like This Vegan Dip Recipe, You Might Also Like…

If you made the recipe, make sure to tag me on Instagram @vegan.susy

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