Cilantro Jalapeño Artichoke Hummus (No Beans)
If you’re looking for a creamy, flavorful dip that’s dairy free and made without chickpeas, this jalapeno cilantro hummus is about to become a favorite. It has all the richness you expect from hummus, with a fresh, zesty twist from artichokes, cilantro, and just the right kick of jalapeno.
This easy artichoke hummus without beans is perfect for anyone eating Whole30, paleo, or just wanting a lighter dip that’s packed with veggies. It comes together in minutes in the food processor and is delicious served with crackers, fresh veggies, or as a spread for wraps and sandwiches.
I first created this cilantro jalapeno hummus recipe back when I was running my meal prep company, and it quickly became one of our most requested snacks. It looks impressive on a party platter, but it’s simple enough to keep in your fridge for healthy snacking all week.
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Ingredient spotlight
This isn’t every ingredient, but here are a few you’ll want to know about before you get started:
- Canned artichoke hearts (in water) – These blend up smooth and creamy, creating the base of your hummus. Bonus – they are easy to find and I always have a few cans in the pantry. You can also use thawed frozen artichoke hearts. I don’t recommend jarred artichokes packed in oil or marinade, as they’ll change the flavor.
- Cilantro – Use both the leaves and the tender stems. The stems pack tons of fresh, bright flavor, so don’ waste them.
- Pumpkin seeds – These add richness and help create a thick, creamy texture without beans. You can swap in sunflower seeds or cashews if you prefer.
- Jalapeno peppers – Fresh, canned, or jarred jalapenos all work here. I often reach for canned jalapenos because they’re mild, easy to keep on hand, and blend in effortlessly.
How to make cilantro jalapeno artichoke hummus
- Start by adding draining the canned artichoke hearts. Add the artichoke hearts, cilantro, lime juice, salt, garlic powder, olive oil, pumpkin seeds and jalapeno peppers to a food processor.
- Process on high for 1-2 minutes, pausing to scrape down the sides as needed.
- Chop the tomatoes, red onion and cilantro for the topping.
- Spread the hummus out on a plate and top with tomatoes, red onion, cilantro and chopped jalapeno for a beautiful presentation.
- Store leftovers in the fridge for up to 5 days.
Top tips
- Adjust the heat: If you’re using fresh jalapeños, remember that the seeds and membrane pack most of the spice. For a milder hummus, remove them before blending.
- Use the stems: Cilantro stems have tons of flavor and blend up beautifully. Just watch for woody stems, those should be discarded.
- Scaling up: This hummus disappears fast! If you’re making a double batch for company, blend in batches so your food processor can still get everything silky smooth.
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Cilantro Jalapeno Artichoke Hummus
This creamy jalapeño cilantro hummus is made without chickpeas and uses canned artichoke hearts for a vibrant, flavorful twist on classic hummus. Perfect as a bean-free dip or spread. Easy to make in just 5 minutes and is great for snacking, parties, or adding to grain bowls.
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Servings: 8 servings
Guided Recipe Video
Ingredients
- 2 cans artichoke hearts in water - 14 oz. cans
- 1/2 cup cilantro
- 2 tablespoons lime juice
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 cup pumpkin seeds
- 1 can diced jalapeños, divided - 4 oz. can
- 2 tablespoons red onion
- 1/4 cup chopped tomatoes
Instructions
- Drain the water and rinse the artichoke hearts. Add the artichokes to the food processor.2 cans artichoke hearts in water
- Add the cilantro leaves, lime juice, salt, garlic powder, olive oil, pumpkin seeds and 3 tbsp. of the diced jalapeños to the artichoke hearts.1/2 cup cilantro, 2 tablespoons lime juice, 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 tablespoon olive oil, 1/4 cup pumpkin seeds, 1 can diced jalapeños, divided
- Process the artichokes in the food processor on high until smooth. You may need to stop the food processor and scrape down the edges once or twice to make sure everything is smooth
- After the artichoke mixture is smooth, add it to a bowl.
- Top the jalapeño cilantro hummus with the remaining diced jalapeños, red onion, chopped tomatoes and serve with vegetables or your favorite chips.2 tablespoons red onion, 1/4 cup chopped tomatoes, 1 can diced jalapeños, divided
Recipe Notes
Tips on using fresh jalapenos
- Start with 1–2 jalapeños, depending on how spicy you like it.
- For a milder flavor, slice the peppers open and remove the seeds and white membrane—this is where most of the heat lives.
- Always wear gloves or wash your hands thoroughly after handling jalapeños, and avoid touching your eyes. The oils can cause a burning sensation that’s very uncomfortable.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
74
Fat
2
g
Carbohydrates
9
g
Fiber
2
g
Sugar
2
g
Protein
3
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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How to serve cilantro jalapeno hummus
You probably already have a favorite way to eat hummus, but if you are looking for some new ideas on how to use this herby artichoke hummus, here are a few of my favorites:
With Chips and Veggies
- Serve with tortilla chips, pita chips, or plantain chips
- Pair with raw veggies like carrots, bell peppers, or cucumber slices
- Use as a dip for roasted vegetables
As a Topping or Spread
- Spread on burgers (like this air fryer black bean burger), sandwiches, or wraps
- Dollop on tacos or quesadillas
In Bowls & Meals
- Drizzle over grain bowls, buddha bowls, or burrito bowls
I’m obsessed with hummus! I make it all the time and am always trying to come up with creative flavors to put in it so that I don’t get bored. I also happen to be obsessed with Mexican food, so this sounds like the perfect flavor combination! I can’t wait to make it!