This Roasted Hatch Chile Hummus is smokey, spicy, and creamy. Add it to tacos or a quesadilla.
I just happened to have some roasted Hatch chiles in my freezer. Since I love anything spicy, I thought they would make a great addition to hummus.
Hatch chile season is August through September. If you do not have fresh Hatch chiles where you live, you can buy a jar of roasted Hatch chiles or substitute another green chile.
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 are on the hotter side.
Roasting your own chiles is super easy. You can roast a bunch at once, as I often do, and freeze them for later.
Other Hummus Recipes
How to Make This Recipe
Mix garbanzo beans, tahini, lemon juice, garlic, salt, olive oil, water, and roasted Hatch chiles in a food processor until creamy.
How Long Will Hummus Last?
This recipe will last about 5 days in an airtight container in the fridge.
*I originally posted this recipe August 24, 2016. I added new photos and text when I republished it.
*Don't forget to come back and leave your feedback and star rating.
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I've had this food processor for years. It is one of my most used appliances. I highly recommend it if you're in the market for one.
Roasted Hatch Chile Hummus
- 15 oz. garbanzo beans drained and rinsed
- ¼ cup tahini
- ¼ cup lemon juice
- 1 clove garlic minced
- 2 tablespoons olive oil
- ¼ cup roasted Hatch green chiles
- ¼ 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.
How to Roast 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.
- If you're roasting in an oven, you need to preheat the oven to 450°. Roast at 450° for 15-20 minutes, or until charred.
- Put in a zip lock bag. This will allow the chiles to steam so that it is easier to peel them. Let cool.
- 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.