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    Home » Recipes » Dips

    Modified: Mar 19, 2024 · Published: Jul 3, 2021 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Roasted Hatch Chile Hummus

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    This Roasted Hatch Chile Hummus is smoky, spicy, and creamy. Add it to tacos or a quesadilla.

    Roasted Hatch Chile Hummus close up.

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    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 a while 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, the heat level 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.

    Another recipe to try is my Homemade Baba Ghaoush recipe. Another spicy recipe is my Raw Flax Crackers recipe.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • Instructions
    • 🍽 Serving
    • 👩🏻‍🍳 Recipe FAQs
    • Other Hummus Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is creamy and spicy. If you prefer a mild homemade hummus, use mild chiles.
    • This smoky spicy hummus is made in minutes and is quite versatile. Use it in taquitos, on tacos, or in a burrito.
    • It's cheaper than store-bought hummus.

    🧾 Ingredients

    Green Chile hummus ingredients on a cutting board with labels.
    • Garbanzo beans (chickpeas): I used a can of chickpeas. It adds the texture, flavor, and creaminess hummus is known for. You could also use white beans.
    • Tahini: Also a traditional hummus ingredient. Adds a nutty sesame flavor.
    • Roasted Hatch green chile peppers: Adds spice. I used Hatch chiles from New Mexico because of where I live. You can use a can of Hatch green chiles, canned jalapeno peppers, or any roasted green chiles; whatever is available at your local grocery store.
    • Lemon juice: Adds a tangy flavor. You could also use lime juice.
    • Garlic: Adds a pungent flavor.
    • Olive oil: Adds a creamy texture and flavor.
    • Salt: Enhances flavors. I like to use sea salt.
    • Water (optional): Thins it out.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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    Instructions

    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.

    Leaving them intact instead of cutting them all the way through gives you more options on how to use them.

    Roasted Green Chiles

    Roasted Green Chiles on a plate.

    Step 1: 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.

    Peeled, destemed, and deseeded green chiles on cutting board.

    Step 2: Put green chiles 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.

    Hummus

    Ingredients in a food processor before blending.

    Step 1: Add garbanzo beans, tahini, lemon juice, garlic, salt, olive oil, water, and roasted Hatch chiles into a food processor.

    Hatch green chile hummus in a food processor.

    Step 2: Blend until smooth and creamy.

    Roasted Hatch Chile Hummus with chopped Hatch pepper on top and tortilla chips in a basket.

    🍽 Serving

    • Pita bread or pita chips
    • Fresh veggies
    • Tortilla chips
    • In taquitos, a burrito, or a hummus quesadilla
    Roasted Hatch Chile Hummus with tortilla chips.

    👩🏻‍🍳 Recipe FAQs

    How hot is a Hatch green chile?

    Hatch chile peppers range in heat from 1,000 to 8,000 Scoville units.

    Other Hummus Recipes

    • Sun-Dried Tomato and Basil Hummus
      Sun-Dried Tomato and Basil Hummus
    • Dark Chocolate Hummus
      The Easiest Dark Chocolate Hummus
    • Caramelized Onion Hummus
      Caramelized Onion Hummus
    • Chipotle Hummus
      Chipotle Hummus

    If you tried this Roasted Hatch Chile Hummus Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    *I originally posted this recipe on August 24, 2016. I added new photos and text when I republished it.

    📋 Recipe

    Roasted Hatch Chile Hummus
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    4.84 from 6 votes

    Roasted Hatch Chile Hummus

    This Roasted Hatch Chile Hummus is smoky, spicy, and creamy. Add it to tacos or a quesadilla.
    Course Appetizer
    Cuisine Mediterranean inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    Servings 8
    Calories 166kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    Ingredients

    • 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
    • Salt
    US Customary - Metric

    Instructions

    • Roast the Hatch green chiles or use store bought. See above for how to roast them.
    • Mix all ingredients in a food processor until blended.

    Notes

    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°F. Roast at 450°F for 15-20 minutes, or until charred. Put it 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.
    This recipe will last about 5 days in an airtight container in the fridge.

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    Nutrition

    Calories: 166kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 31mg | Potassium: 196mg | Fiber: 4g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1.9mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    Reader Interactions

    Comments

      4.84 from 6 votes (6 ratings without comment)

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      Recipe Rating




    1. Naomi says

      April 17, 2018 at 9:26 am

      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!5 stars

      Reply
      • Willow Moon says

        April 18, 2018 at 8:35 am

        I'm so glad you liked it!

        Reply
    2. Emily says

      August 26, 2016 at 4:00 pm

      Hummus with chile sounds really yummy! You're so creative with your recipes, the sun-dried tomato sounds good too!

      Reply
      • Willow Moon says

        August 27, 2016 at 4:18 pm

        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!

        Reply
    3. Mar says

      August 25, 2016 at 8:59 pm

      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 🙂

      Reply
      • Willow Moon says

        August 27, 2016 at 4:11 pm

        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.

        Reply
    4. Ashleigh says

      August 25, 2016 at 8:30 pm

      This hummus recipe looks so wonderful, I can't wait to try it! Thank you for sharing your recipe!

      Reply
      • Willow Moon says

        August 27, 2016 at 4:08 pm

        Thanks Ashleigh! I hope you like it!

        Reply
    5. Cait Weingartner (@prettyandfun) says

      August 25, 2016 at 7:51 pm

      YUM. I love hummus!

      Reply
      • Willow Moon says

        August 27, 2016 at 4:07 pm

        Me too! I could it daily!

        Reply
    6. Bethany @ KansasCity Dietitian says

      August 25, 2016 at 3:19 pm

      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.

      Reply
      • Willow Moon says

        August 25, 2016 at 4:29 pm

        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.

        Reply
    7. Melissa says

      August 25, 2016 at 1:08 pm

      So delicious...I love hummus too!

      Reply
    8. Kristen Kavan says

      August 25, 2016 at 10:34 am

      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!

      Reply
      • Willow Moon says

        August 25, 2016 at 4:24 pm

        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!

        Reply
    9. Chanel van Reenen says

      August 25, 2016 at 10:03 am

      I am obsessed with hummus and this sounds amazing! Will be perfect at our next gathering with friends!

      Reply
      • Willow Moon says

        August 25, 2016 at 4:15 pm

        It's good to hear from another hummus obsessed person! Cheers!

        Reply
    10. RecipestoNourish says

      August 25, 2016 at 9:30 am

      This sounds so good with the green chiles! What a great flavor to add.

      Reply
      • Willow Moon says

        August 25, 2016 at 4:13 pm

        Thanks Emily! Green chiles are a great addition, especially if you love spicy food!

        Reply

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