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Quick-Pickled Jalapeños and Cilantro Jalapeño Hummus

August 21, 2014

Quick-Pickled Jalapeños and Cilantro Jalapeño HummusPin it!

This recipe has been a long time coming – and not just because I didn’t post last week due to my ongoing tendinitis (which makes it painful to type).

Paula and I have been making Cilantro Jalapeño Hummus for a while now, but every time she’s asked me to put it up on the blog, I tell her I want to wait until we’ve made our own pickled jalapeños (rather than using the ones from a can). This is what she has to deal with – putting up with a semi-purist, always-perfectionist food blogger.

Quick-Pickled Jalapeños and Cilantro Jalapeño Hummus

She also thought I was crazy for insisting that we stop buying the delicious Trader Joe’s cilantro jalapeño hummus and make it from scratch instead. Although eventually homemade hummus began to win her over, especially since we started using Ottolenghi and Tamimi’s recipe from their cookbook “Jerusalem,” which calls for dried chickpeas, not canned – it makes the hummus even smoother and creamier.

Making Quick-Pickled Jalapeños

So we were no longer using canned chickpeas for our homemade hummus, but we were still using canned pickled jalapeños for this recipe… until earlier this summer.

Making Quick-Pickled JalapeñosPin it!

I had all kinds of big plans for all sorts of pickling and canning projects this summer – before the tendinitis struck. Now I’m coming to terms with the fact that this might be a summer of very little cooking and zero canning, but that doesn’t mean zero pickling!

Making Quick-Pickled Jalapeños and Cilantro Jalapeño Hummus

Quick-pickles are faster and easier to make than canned pickles, a less intimidating kitchen project, and just as delicious. So what if they don’t last as long – if you’re going to eat them all right away anyway, then there’s no need to worry about their shelf life.

Making Quick-Pickled JalapeñosPin it!

I’ve already gotten myself addicted to quick-pickled cucumbers and quick-pickled red onion, and now I can add pickled jalapeños to the list. They’re simple to make and they’ll last quite a while in the fridge, even without actually canning them.

Quick-Pickled Jalapeños and Cilantro Jalapeño HummusPin it!

Not that I ever really snack on them right out of the jar – like I do with the red onions, but once you have them in your fridge, you start to come up with all sorts of possibilities: blend them into hummus or salsa, dice them into guacamole, sprinkle them over nachos, use them to garnish a cocktail, layer them onto a sandwich, and the list goes on.

Quick-Pickled JalapeñosPin it!

And whether you’re a flavored hummus connoisseur, or whether you’re a purist who thinks flavored hummus shouldn’t exist, if you are in the percentage of the population that’s genetically not opposed to cilantro, and if you love the tangy bite of green jalapeño peppers, then I implore you to give this recipe a try.

Cooking dried, soaked chickpeas with baking soda to make Cilantro Jalapeño Hummus

We had some friends visiting from out of town the weekend I took these photos, and as we snacked on the hummus together afterwards, one of them may have said that it was the best hummus he had ever tasted. Of course it probably helped that he had never tasted Ottolenghi and Tamimi’s creamy hummus recipe from “Jerusalem” before, but the jalapeño and cilantro had a lot to do with it, too.

Making Quick-Pickled Jalapeños

I don’t mean to brag, but it was even better than the Trader Joe’s version. And now Paula doesn’t think I’m crazy anymore.

Quick-Pickled Jalapeños and Cilantro Jalapeño HummusPin it!

Print both recipes. (PDF)

RECIPES:

Quick-Pickled Jalapeños

(Makes 1.5 pints, or about 3 cups)

Active time: 10 minutes; Total time: 30 minutes.

Ingredients:
~ 10-15 green jalapeño peppers (about 1 lb.)
~ 1 cup distilled white vinegar
~ ½ cup water
~ 2 cloves garlic, halved
~ 1 Tbsp. Kosher salt
~ 1 tsp. coriander seeds (optional)
~ pinch of sugar

How to make it:

1. Rinse and dry jalapeños, then slice them so that they are somewhere between ⅛- and ¼-inch thick. Optionally remove all of the seeds to make them less spicy, or leave some/all of them in for more spice.

Making Quick-Pickled JalapeñosMaking Quick-Pickled Jalapeños

2. Add all of the other ingredients to a large stockpot and bring them to a boil. Once boiling, add the jalapeño slices, give them a stir, and boil for 1 minute. Then remove from the heat and let the jalapeños cool in the pickling liquid – while they are cooling you will notice them change from bright green to a paler, yellowish green.

Making Quick-Pickled JalapeñosMaking Quick-Pickled Jalapeños

3. Use a slotted spoon to transfer the jalapeños to a jar or other airtight container, then pour the pickling liquid and spices over to cover the peppers – this works best with a tall, narrow jar, rather than a wide, shallow container. Discard any extra brine beyond that. Store in the fridge for up to several months.

Print pickled jalapeño recipe only. (PDF)
Print both recipes. (PDF)

Cilantro Jalapeño Hummus
(Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi)

(Serves 8 as an appetizer)

Active time: 15 minutes; Total time: 45 minutes plus overnight.

Ingredients:
~ 1 cup dried chickpeas
~ 1 tsp. baking soda
~ 5 cups water
~ ¼ cup tahini
~ 3-4 Tbsp. fresh lemon juice
~ ½ bunch cilantro
~ about 12 pickled jalapeño slices (or to taste)
~ 1 tsp. sea salt (or to taste)
~ 5-6 Tbsp. cold water

How to make it:

1. Place the dried chickpeas in a large stock pot, cover them with water (fill the stockpot up about halfway), and allow them to soak for at least 8 hours or overnight.

2. Drain away the chickpea soaking water (it’s okay if there’s still a few drops left in the pot), add the baking soda to the chickpeas, and cook over medium heat for 3 minutes, stirring constantly. Then add the 5 cups of water and bring to a boil. Keep at a strong simmer, stirring occasionally and skimming off any foam that rises to the top, for 20-30 minutes, or until chickpeas are very soft. Drain excess water away from the chickpeas.

Chickpeas cooked with baking soda to make Cilantro Jalapeño HummusQuick-Pickled Jalapeños and Cilantro Jalapeño Hummus

3. Allow chickpeas to cool a bit, then transfer them to a food processor, and add the tahini and lemon juice, and blend until it starts to look smooth. Then blend in the cilantro, and gradually blend in jalapeño slices and salt to taste.

4. Once it’s seasoned to taste, drizzle in the cold water while the food processor is running – this will give the hummus an even smoother, creamier texture. Taste again and adjust seasoning if necessary. Serve immediately or refrigerate for up to a few days; it tastes best at room temperature.

Print hummus recipe only. (PDF)
Print both recipes! (PDF)

Quick-Pickled Jalapeños and Cilantro Jalapeño HummusPin it!

Related recipe posts:

Homemade Pita and Hummus Roasted Red Pepper Hummus and Muhammara Quick-Pickled Red Onion and Mustard Potato Salad Avocado Hummus
Homemade Pita Bread & Greek Yogurt Hummus Roasted Red Pepper Hummus and Muhammara Quick-Pickled Red Onion & Mustard Potato Salad Avocado Hummus
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32 Comments leave one →
  1. August 21, 2014 8:51 am

    Umm, lovely variations of hummus! :)

  2. August 21, 2014 8:55 am

    I am pinning this for later! Looks and sounds wonderful and I love pickled jalapenos!

  3. August 21, 2014 8:59 am

    Wow, I love this. I’ve been pickling and canning for the first time this summer, and even tried pickling peppers (we don’t have jalapenos here in France, actually peppers don’t have “names”, they are just peppers…).
    Like you said, once you have them in the fridge, you start coming up with ideas. I have used mine in guacamole but hadn’t thought of hummus! Love the idea, especially with the beautiful green hue of the cilantro.

    • August 21, 2014 9:42 am

      Thanks Darya! That’s funny (to me) that peppers don’t have “names” in France — I can’t even imagine working my way through a Mexican cookbook without being able to find different pepper varieties at the market — but I understand how that goes… it’s like how in American English, we just refer to all mushrooms as “mushrooms,” whereas in Japanese there are so many different kinds, each with their own name!

  4. August 21, 2014 9:18 am

    This is fantastic! My 16 year old son has been asking me to “quick” pickle jalapeños for 2 weeks. We have pickled radishes, spicy carrots, and cucumbers and after going through two jars of store bought jalapeños he (brilliantly) asked why we don’t pickle our own! So I’m off to pick up a bag of jalapeños and while I’m there I’ll pick up some tahini and cilantro to make your hummus. You convinced me with your gorgeous post!

    • August 21, 2014 9:43 am

      Yay, I’m so glad to hear that you’ll be trying it out! They are seriously easy to make — especially if you know the drill from pickling lots of other things already this summer. I hope you and your son both enjoy the jalapeños and the hummus!

  5. August 21, 2014 10:01 am

    Don’t let the tendinitis hold you back because that hummus looks phenom! Be a canning queen!
    (I am sorry you’re in pain.)

  6. August 21, 2014 10:33 am

    Sorry to hear about the tendonitis, very painful. But glad you managed to make these – both recipes look fantastic, will be giving them a try, thanks.

  7. August 21, 2014 10:42 am

    I can see why you make this a lot. This looks delicious.

  8. August 21, 2014 11:58 am

    I love this! I’ll be doing it next week when I have time! (Tons of peppers on my plants outside.) I love your hummus recipe. Sounds really terrific.

  9. August 21, 2014 12:14 pm

    This sounds awesome!! I’ve tried the TJs version, which I liked, but I’m sure I’ll like making my own even more, since I can tweak things to change the consistency and such. I’ve never tried making my own pickled jalapenos, but now I’m looking forward to it!

  10. August 21, 2014 12:43 pm

    I love flavored hummus, and jalapenos! I can’t wait to try this!

  11. August 21, 2014 1:31 pm

    There are so many hummus recipes and variations, but I have not seen this “green” jalapeno hummus yet…looks delicious!

  12. August 21, 2014 2:03 pm

    Yes please!!

  13. August 21, 2014 7:21 pm

    Love Jerusalem, this is such a wonderful recipe, hope your tendinitis gets better soon!!

  14. August 21, 2014 8:06 pm

    What a great recipe!

  15. August 21, 2014 8:54 pm

    Yum!

  16. Foodie Adam & Cookie Eve permalink
    August 22, 2014 2:34 am

    Looks lovely!

  17. August 22, 2014 11:14 am

    Now there’s one thing I haven’t thought of putting in hummus – brilliant!

  18. August 22, 2014 4:49 pm

    Omg my mouth was watering while reading this. That never really happens. I love pickled jalapeños! This recipe seems so obvious and yet I didn’t think of it. Why do I buy these things when they’re so easy to do? Thank you! Beautiful photos as always. Seriously. I hope you’re on the mend. Xo

  19. August 23, 2014 10:47 pm

    My husband would absolutely love this! Pickled jalapenos are one of his favourite things. I have Jerusalem too but haven’t cooked from it as much as I should so I’ll definitely be getting it out and looking through it again now.

  20. August 24, 2014 1:43 pm

    Well – this is just absolutely perfect for me even though I may be using the jalapenos from a can… absolutely gorgeous. Bugger about the tendonitis and sending you a billion be-well-soon wishes.

  21. afracooking permalink
    August 25, 2014 12:52 pm

    Pickling is really something I have not tried my hand at yet. Partly cause I live in a little city appartment were every available corner is already filled up with kitch aquipment and all those essential staples (like the approx 10 sorts of flour I have). But this recipe is really tempting!

  22. August 26, 2014 4:28 am

    I read the title and literally fell in love with your hummus, what a delicious recipe :D
    Who doesn’t love some spice?

    Cheers
    Choc Chip Uru

  23. August 26, 2014 11:39 am

    This looks easy AND delicious – thanks for posting!

  24. August 26, 2014 8:50 pm

    This looks lovely, I have a hard time making anything but tried and true plain but oh so garlicky hummus but this looks so good (and I do love spice) that I might just have to give this a go. and I most certainly will be trying the baking soda trick with the dried beans I love a thick hummus but my kids prefer the lush smooth stuff you get in the store.

  25. August 27, 2014 2:55 pm

    that looks amazing! i definitely need to try making this

  26. September 8, 2014 4:41 am

    i have been meaning to make this. exact. hummus. forever now: like the correct way, using dried chickpeas, etc. but have yet to do it. no surprise, as i’m way better at list-making than i am list-completing. Thanks for putting it on my radar again, Allison. :) I WILL DO THIS SOMEDAY. :)

  27. September 8, 2014 7:16 am

    Yum looks great, I love adding different things to hummus. You may want to check out the one I make (it’s the traditional, basic hummus recipe we make in the Middle East–more lemon, less vinegar, more tahini), and add the cilantro and jalepenos to it–I’m definitely adding in cilantro and peppers that next time I make hummus.
    Here’s our traditional version:
    http://beyondzucchini.com/2014/03/01/hummus/

    Thanks again for sharing the recipe :)

  28. September 24, 2014 6:01 am

    This looks absolutely delicious! What a great blog you have, so much detail and pictures.

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