This spicy Roasted Hatch Chile Hummus will be the hit of the party! Don’t be surprised when your guests ask for more!
I think I have around seven hummus recipes so far, plus more on the way after this one. I just can’t get enough hummus! It is definitely my dip of choice.
My favorite hummus so far is the Sun-Dried Tomato and Basil, so I guess that is why I had to make it in a deconstructed form. Enter the Sun-Dried Tomato and Basil Chickpea Salad Sandwich.
I just happened to have some roasted Hatch chiles in my freezer (not an unusual thing in Tucson, Arizona), and since I love anything spicy, I thought the Hatch chiles would make a fabulous Roasted Hatch Chile Hummus. I should note that this was written quite awhile back, but the good news is that they are in season right now.
What is interesting about these chiles is that the heat takes awhile to settle in. You don’t notice how spicy this Roasted Hatch Chile Hummus is until it sits on your tongue for a little while.
Of course it all depends on the chiles you use. Hatch chiles range in heat from 1,000 to 8,000 Scoville units. I have a feeling that mine were on the hotter side.
Roasting your own chiles is super easy, and totally worth it. I also prefer roasting my own red peppers. To me, there’s a noticeable difference between the freshly roasted peppers vs. the jarred ones in a recipe.
What’s nice is that you can roast a bunch at once, as I often do, and freeze them for later. I’ve used them in a tofu scramble, on a veggie burger, on a Loaded Sweet Potato, on an Arizona Vegan Cheese Crisp, and in a Black Bean and Corn Vegan Quesadilla. The possibilities are endless.
Roasted Hatch Chile Hummus
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Roasted Hatch Chile Hummus
- 15 oz. garbanzo beans
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1/4 cup roasted Hatch green chiles
- 1/4 cup water
- Roast the Hatch green chiles (see below) or use store bought.
- Mix all ingredients until blended.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Roasting Green Chiles
*The pictures here are Anaheim chiles, but the instructions are the same for any kind of pepper. I roasted them over mesquite, which adds a nice smoky flavor to the chiles.
- Roast chiles over a grill, on a stovetop or in an oven. I roasted my chiles over a grill tower with mesquite chunk charcoal. Roast until blackened, turning frequently.
- Put in a zip lock bag. This will allow the chiles to steam so that it is easier to peel them.
- Slice off the stems and cut down the middle, making sure not to cut all the way through the chile. Using a knife, scrape off the skin, and deseed the chiles.
- You can now store your chiles in the freezer and use them as needed.
*Leaving them intact instead of cutting all the way through gives you more options on how to use them.