Easy Roasted Hatch Chile Hummus

Hatch chiles are in season! In celebration of my favorite season, I made this creamy fire-roasted hatch chile hummus :-). This is the ultimate appetizer!

This healthy fire roasted hatch chile hummus is perfect for entertaining, or for a spicy snack!

I first discovered hatch chiles when we were living in Austin. Hatch chiles were so popular that festivals were created to celebrate their spicy goodness. Huge fire roasters could be found at many restaurants like one of my favorites, Chuy’s.

Even Whole Foods has fire roasters in their parking lots during hatch chile season. And the hatch chile craze has spread to other cities. When we were in Boulder a couple of weeks ago, the Whole Foods in Boulder also had a big fire roaster in their parking lot!

You could find the most unusual foods created with hatch chiles. During our last trip to Austin this past August, Central Market had hatch chile apple pies, jams, cookies, muffins, chocolates, etc….If you could imagine it, you could probably find it for purchase :-). Green chili recipes are a lot of fun when you can use them in desserts too!

Check out this video that shows you how easy this spicy hummus recipe is to make.

Some of my favorite roasted hatch chile recipes include Lamb & Hatch Chile Stew, BBQ Brisket Tostadas with Hatch Chile Cheese Sauce, and Cheesy Hatch Chile Grits with a Fried Egg.

I was surprised to see fresh hatch green chiles at our local market, and I couldn’t resist buying a big bag of them.

Put them directly onto the grill and fire roasted them until their skins were blistered. Allow the chiles to cool, which helps to loosen their skin.

I use gloves to remove the skins, stems, and seeds. These peppers are not “hot” peppers, but I always take a little precaution just in case. (It only takes rubbing your eye once after touching a pepper to learn I never want to do that again!)

I couldn’t live without my Cuisinart Immersion Blender. The attachments save me so much time. This little food processor makes the hummus in under a minute. For the video, I used my Vitamix blender to make the hummus. I love my Cuisinart, but it isn’t good for video because of the wand on top!

Here are the hatch chiles all ground down.

Add the other ingredients and turn on for a minute.

Click here to see all of the appetizer recipes on this blog.

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Hatch Chile Hummus

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Easy fire roasted hatch chile hummus

Course: Appetizer

Cuisine: Mediterranean

Servings: 6

Calories: 45 kcal

Author: Sandi Gaertner

Ingredients

• 14 ounce can organic garbanzo beans rinsed
• 1/4 cup fire roasted hatch chiles
• 3 tablespoons lemon juice
• 1 clove garlic
• 3 tablespoons olive oil
• 2 tablespoons water
• 1/4 teaspoon salt
• 3 tablespoons tahini
• 3 tablespoons water

Instructions

1. Add all ingredients to a food processor and blend until creamy.
2. Serve with crackers or cut vegetables.

3. Optional, garnish with sesame seeds, toasted pumpkin seeds, paprika, and drizzled olive oil.

Nutrition Facts

Hatch Chile Hummus

Amount Per Serving (1 g)

Calories 45 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 125mg 5%

Total Carbohydrates 1g 0%

Vitamin C 3.7%

Calcium 1%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.

More Delicious Appetizers For You To Try!

Try this Southwestern Spinach and Corn Cheese Dip a try!

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