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The GEM Inspired Jalapeno Pesto Hummus

The GEM in Dallas is one of my go-tos when I need a healthy pick up. They have this incredible jalapeno pesto hummus that immediately got my wheels turning and I knew I had to figure out how to recreate it! And here we are: with a super meal prep friendly, clean and delicious snack to add to your repertoire.

For the pesto:

  • 3 green onions, roughly chopped

  • 1 jalapeno, deseeded and small diced (no seeds for mild)

  • 3 tablespoons pine nuts

  • 1/2 cup roughly chopped cilantro

  • Juice of 1/2 a lemon

  • 1/4 cup olive oil

  • 1/2 teaspoon salt

For the hummus:

  • 1 can chickpeas, drained and rinsed

  • 1/3 cup of tahini

  • 2 garlic cloves, minced

  • Juice of 1 lemon

  • 1/4 cup of olive oil

  • 3/4 teaspoon salt

  • 2-3 teaspoons water


  1. In a blender, combine all the hummus ingredients and blend until smooth. Scrape down the sides once or twice as you go to make sure it's fully blended. Season to taste.

  2. Spread the hummus onto a platter or bowl and set aside. Rinse and wipe your blender clean. You'll use it again to make the pesto.

  3. In a small sauté pan, toast the pine nuts on medium heat for just a few minutes. Keep an eye on them as they can burn fast! Once toasted, add them directly to the blender along with the remaining pesto ingredients.

  4. Pulse the blender until all the pesto ingredients are well combined. With a small spatula or spoon, add a few tablespoons of the pesto to the center of the hummus and carefully spread the pesto around the center. You can get a little jazzy here and make some swirl patterns if you're feeling it.

  5. Finish the hummus with a drizzle of olive oil and a pinch of flaky sea salt. Serve with veggies and pita!

*Note: the pesto makes more than necessary, so make sure to freeze what you don't use for next time or add it to a charcuterie board!

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