Spicy Jalapeño Kalamata Hummus Recipe

A super tasty, kicked-up version of classic hummus, and ahealthy, lower fat, zesty alternative to guacamole… Serve with pita chips, tortilla chips, crackers, or fresh dipping vegetables.


• 2 - 15oz. cans chickpeas (aka garbanzo beans)

• 1/3 cup tahini paste

• 6 to 8 roasted garlic cloves

• 2 to 4 jalapeños seeded, deveined & minced (quantity of jalapeños depends on personal heat preference)

• 1 tbsp PB Garlapeño Sauce

• 2 tbsp PB Caribbean Condiment

• 1/3 cup cilantro chopped

• 8 to 10 pitted kalamata olives, minced

• 1/4 cup fresh lemon juice

• 1 tbsp extra virgin olive oil

• 3/4 tsp kosher or sea salt


1Drain the water from one can of chickpeas into a small bowl and reserve. Completely drain the other can of chickpeas.

2Put the blade attachment on your food processor - a blender will do too. Place the drained chickpeas, tahini paste, roasted garlic, minced jalapeños, chopped cilantro, minced kalamatas, lemon juice, olive oil, PB Garlapeño Sauce & PB Caribbean Condiment, and salt into the processor. Jalapeño heat levels tend to vary by pepper so start with 2; you can always add more to make it spicier.

3Pulse the ingredients for about 60 seconds, then process until smooth, scraping the sides of the processor/blender periodically with a spatula. Taste the mixture, and add more jalapeños, PB Garlapeño Sauce & PB Caribbean Condiment, kalamatas, salt or lemon juice to taste. Process again to blend any additional ingredients. If the texture seems too thick, add some of the reserved water from the chickpea can and continue to process until desired consistency is reached.

4Transfer hummus to a serving dish. Serve with pita chips, tortilla chips, crackers, or fresh dipping vegetables. Pairs well with a cold crispy lager or hefeweizen, or your favorite dry white wine. Keeps refrigerated for up to 5 days.

Sauces you can use in this recipe.

Buy Now