Creamy Tahini Hummus with Jalapeño Vinaigrette


Creamy Tahini Hummus with Jalapeño Vinaigrette

Prep Time15 minutes
Servings: 4 people



  • 2 cups canned chickpeas, drained and rinsed
  • 1 cup ice water
  • 1 cup tahini (I love the Joyva brand, I get it off Amazon)
  • 3 tbsp lemon juice
  • 2 garlic cloves

Jalapeño Vinaigrette

  • 1/2 cup olive oil
  • 1 jalapeño, diced
  • 2 tbsp lime or lemon juice
  • 1 tsp paprika


  • To make the vinaigrette, add olive oil to a small bowl and whisk in diced jalapeño, lemon or lime juice, and salt and pepper. Let sit at room temperature while you make the hummus so the flavors infuse.
  • In a blender, add canned chickpeas, ice water (no ice), tahini, lemon juice, and whole garlic cloves. Blend on medium until smooth, adding more cold water to make it smoother if necessary. Add 1 tbsp of salt (or more to taste) and blend one more time to combine.
  • To plate, spread the hummus in a shallow bowl or plate. Drizzle the vinaigrette over the hummus and sprinkle with paprika and sea salt if desired.
  • Hummus will last up to 1 week in the fridge.

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Thanks for visiting my site! My name is Madison, a Minneapolis native with a passion for all things food. I started out posting about Minneapolis restaurants, but I have since moved to London and developed my passion for cooking at home, making staying in special, and hosting dinner parties. Read more about my story here

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