About this recipe
This isn’t just hummus, it’s a hummus with a Mexican soul. The base is the classic creamy hummus made with chickpeas, tahini, roasted garlic, lemon juice, and olive oil. On top, we add chiles toreados—jalapeños or serranos sautéed with onion, soy sauce, and lime juice. The combination of smooth, nutty hummus with spicy, tangy chiles is absolutely addictive.
It’s quick, healthy, and the perfect dip for homemade totopos, tortillas, or even as a spread for sandwiches and wraps.
Why you will love this recipe
- Fusion flavor: The creaminess of hummus with the bold Mexican touch of chiles toreados.
- Versatile: Serve as a dip, sandwich spread (like my raw veggies with chipotle hummus sandwich, yum), or part of a mezze platter with a twist.
- Easy to make: Just 25 minutes from start to finish.
- Customizable: Make it spicy or mild depending on the chile you use.
Ingredient notes
- Chickpeas(garbanzos): Use canned for convenience, don’t throw away the liquid (aquafaba).
- Tahini: Adds creaminess and depth, the magic behind the hummus.
- Roasted garlic: Makes the flavor sweeter and milder.
- Chiles: Jalapeños give a mild heat, serranos are spicier.
- Soy sauce or tamari: Adds umami—if gluten-free, use tamari.
How to make hummus with chiles toreados
- Make the hummus: Blend chickpeas, tahini, roasted garlic, lemon juice, olive oil, and salt until smooth.
- Cook the chiles toreados: Sauté onion and chiles in oil until golden. Remove from heat, stir in lime juice and soy sauce.
- Assemble: Spread hummus into a bowl and top with the chiles toreados mixture. Serve with totopos, corn tortillas, or warm pita.
Variations
- Extra spicy: Add more serranos or a dash of chipotle powder.
- Cilantro twist: Garnish with fresh cilantro and lime zest.
- Protein boost: Top with roasted chickpeas for crunch.
Home-cook to home-cook tips
- Roast garlic with the peel on—it prevents burning and gives a sweet flavor.
- Always save chickpea liquid; it’s the secret to silky hummus.
- If making ahead, store hummus separately from the chiles toreados so the topping doesn’t lose texture.
Hummus con Chiles Toreados
Equipment
- 1 Skillet
Ingredients
For the hummus:
For the chiles toreados:
- 2 tbsp oil
- 1/2 medium onion sliced
- 1 large jalapeño or 2 serranos sliced
- 1 tbsp lime juice
- 1 1/2 tbsp soy sauce or tamari
Instructions
- Blend chickpeas, garlic, tahini, olive oil, lemon juice, and salt until creamy.
- Heat oil in a pan, sauté onion until translucent. Add chiles and cook until lightly browned.
- Remove from heat, stir in lime juice and soy sauce.
- Spoon hummus into a bowl, top with the chiles and onion. Serve immediately.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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