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5 from 3 votes

Pickled Jalapeño Hummus

This pickled jalapeño hummus is super smooth, zippy, and tangy with a slow-warming kick of heat. Slather it on toast, crackers, or your favorite veggies!
Prep Time10 mins
Total Time10 mins
Course: Dip, Sauce
Cuisine: Mediterranean
Keyword: gluten-free, grain-free, vegan
Servings: 6
Author: Ashley


  • 1 ((15-ounce) can garbanzo beans, drained and rinsed
  • ¼ cup pickled jalapeño juice, straight from the jar*
  • 1 ½ tablespoons tahini
  • ¼ teaspoon sea salt
  • ½ cup pickled jalapeños, roughly chopped*


  • For extra creamy hummus, remove the skins from the garbanzo beans by "popping" them between your pointer finger and thumb. Discard the skins.
  • Add the beans, jalapeńo juice, tahini, and salt to a food processor. Process for 2–3 minutes, or until completely smooth.
  • Transfer the hummus to a small bowl, and stir in the pickled jalapeños.
  • Top as desired. I like to add a drizzle of olive oil, freshly ground black pepper, more chopped pickled jalapeños, and even a few slices of fresh jalapeño.
  • Serve alongside veggie sticks, crackers, sliced bread, etc.
  • Refrigerate leftovers for up to 5 days.


*Use "mild" jalapeños for less of a kick and regular jarred jalapeños for a zippier, spicier hummus.