Hatch Green Chile Hummus

Meet the spicy hummus of your dreams! Featuring an ultra creamy, almost mousse-like texture, this Hatch green chile hummus is whipped to perfection with just the right kick of spice that keeps everyone coming back for more.

Course Appetizers

Cuisine Middle Eastern-Mexican Fusion

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 128kcal

Author Amanda McGrory-Dixon

Equipment

Saucepan
Food processor

Ingredients

1 15-ounce can chickpeas or garbanzo beans liquid reserved
1 teaspoon baking soda
Water
4 garlic cloves roughly chopped
½ lime juiced
½ cup tahini stirred until smooth before measuring
2 tablespoons olive oil
½ cup roasted chopped green chiles (see note)
2 tablespoons fresh cilantro chopped
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
Reserved chickpea liquid optional

Instructions

In a saucepan, add the chickpeas and baking soda and cover with about an inch or two of water. Bring to a low boil for 20 minutes. Skim off any skins that float to the top and then drain in a fine-mesh sieve. Discard any obvious chickpea skins you see but don't feel like you need to get them all. Rinse the chickpeas well to remove any residual baking soda.
In a food processor, combine garlic, lime juice, tahini and olive oil. Blend into a mostly smooth paste. Add the green chiles, cilantro, cumin, coriander and salt and blend until smooth. Then, add the chickpeas and blend again until smooth. Taste. Add more salt if necessary to suit your taste but if you do, add a small amount at a time. The hummus may look a little thin at this point.
Refrigerator for a few hours to allow the flavors to meld and the hummus to chill and thicken. Stir before serving. If it thickens too much, thin it out with some of the reserved chickpea liquid. Garnish with more green chiles, olive oil and cilantro if desired. Enjoy!

Notes

You can use freshly roasted Hatch green chiles or buy them prepared frozen, canned or jarred. If you roast your own Hatch green chiles, rub them with canola oil and place on the grill or under the broiler until charred black. Turn to char all over. Place in a plastic bag and tie to close and allow the chiles to sweat in the bag for 10 minutes. Open the bag and remove the skin, stem and seeds. The chiles are now ready to chop.
The heat level of this hummus depends on the heat of the Hatch green chiles you choose to use. Green chiles range from mild to extra hot. Check the package to see heat level.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition