Hatch Green Chile Hummus

A creamy, smokey and delicious dip; this Hatch Green Chile Hummus is easy to make.

Ultra creamy, flavorful and with a hint of spice, this dip is perfect for parties or to enjoy with a meal.

Prep Time40

Cook Time15

Total Time55

Course: Appetizer

Cuisine: Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 104kcal

Ingredients

For cooking the Garbanzo Beans

1 can garbanzo beans
½ teaspoon baking soda
4 cups water

For the Hummus

2 Hatch chile peppers
½ cup tahini
⅓ cup lemon juice
2 cloves garlic
4 tablespoon water (ice cold)
1 teaspoon salt
½ teaspoon ground cumin
1 tablespoon olive oil

To Top

1 Hatch chile pepper
1 tablespoon olive oil
1 teaspoon smoked paprika

Instructions

Place the Hatch Chile in a baking tray in a single layer. Do not overlap them.
Place in the oven and broil for 3-4 minutes, flipping once in between. The skin should char but the flesh should still remain intact.
Remove and transfer immediately to a ziploc bag. Seal and let it cool.
Remove the peppers from the bag and peel completely. Chop them and set aside.
In a pan add water and canned garbanzo beans. Also add the baking soda and mix well.
Bring to a boil and let the beans cook for 5 minutes. Then turn down the flame and drain the garbanzo beans. Set aside.
Add lemon juice, garlic and salt to a food processor. Blend till the garlic is crushed.
Then add tahini and whip till it is crumbly.
Add the Hatch chile peppers, cooked garbanzo beans and cumin powder.
Blend till smooth. Add water (if needed) and finally add the olive oil.
Once it is smooth, transfer to a bowl.
Add more olive oil and top with your favorite toppings. I like to add smoked paprika and chopped New Mexico green chile peppers. Serve with your choice of chips or cut vegetables.

Video

Notes

Fresh Hatch Chile give us the best flavor in hummus. Roast them well and use in the recipe. In Hatch chile season a lot of street roasters are able to roast the peppers and sell. These work too.
If using canned peppers, make sure they are drained well and used. Excess liquid will make the hummus too thin.
If hatch chile is not available, use a mix of poblano and jalapeños. However, they are spicy so use only half the amount in the recipe.
Add garlic, salt and oil to the food processor before any other ingredient. That way, the garlic is mellow in the recipe. However, it can be added with the other ingredients for a bold flavor.
A food processor is strongly recommended for the recipe. A blender tends to blend it to a paste rather than a hummus consistency.
Do not skimp on the tahini or olive oil. These give the best texture and taste in the hummus.
As we use garbanzo beans, the hummus tends to become thicker on standing. So adjust the consistency while making it.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition