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
Ingredients
- 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
Instructions
- Roast the Hatch green chiles (see below) or use store bought.
- Mix all ingredients until blended.
Nutrition
*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.
Instructions
- 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.
RecipestoNourish says
This sounds so good with the green chiles! What a great flavor to add.
Willow Moon says
Thanks Emily! Green chiles are a great addition, especially if you love spicy food!
Chanel van Reenen says
I am obsessed with hummus and this sounds amazing! Will be perfect at our next gathering with friends!
Willow Moon says
It’s good to hear from another hummus obsessed person! Cheers!
Kristen Kavan says
yum! Ive never made my own hummus before! Love this idea. And being Arizona raised, I am with you on the green chilies! They are a staple!
Willow Moon says
I used to only buy my own too, until having the blog. Now I make it all the time. It is so easy and worth it! You should definitely give it a try!
Melissa says
So delicious…I love hummus too!
Bethany @ KansasCity Dietitian says
Homemade hummus, just tastes so much better. I love hatch chilis too, they have such a unique flavor, but I admit I am a little intimidated by them in the grocery store, so I love the pictures.
Willow Moon says
I totally agree that homemade hummus tastes better! Hatch chiles don’t have to be intimating. They aren’t that different than other peppers. And if you have roasted red peppers, than you got it! The only difference is the level of spice.
Cait Weingartner (@prettyandfun) says
YUM. I love hummus!
Willow Moon says
Me too! I could it daily!
Ashleigh says
This hummus recipe looks so wonderful, I can’t wait to try it! Thank you for sharing your recipe!
Willow Moon says
Thanks Ashleigh! I hope you like it!
Mar says
I see these peppers at the farmers market all the time, but I never know how to use them! I’ll have to try this out 🙂
Willow Moon says
After I roast them I use them on loaded potatoes, in vegan quesadillas, in tofu scramble – you name it. I would include them anywhere I want something spicy.
Emily says
Hummus with chile sounds really yummy! You’re so creative with your recipes, the sun-dried tomato sounds good too!
Willow Moon says
Thanks Emily! If I didn’t have this blog (and need to keep creating new recipes), I would probably make the Sun-Dried Tomato and Basil Hummus all the time!
Naomi says
I made this over the weekend with your tostada recipe. I always have Hatch chilis in my freezer. It was delicious and so easy to make!
Willow Moon says
I’m so glad you liked it!