Hatch chiles are in season! In celebration of my favorite season, I made this creamy vegan fire-roasted hatch chile spicy hummus. This is the ultimate appetizer for those who like it hot! And if you don't like too much spice, you are in full control of the level of spice!
If you love hatch chiles as much as I do, check out all of my delicious Gluten Free Hatch Chile Recipes :-).
This healthy fire-roasted hatch chile vegan hummus recipe 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!
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 on the grill and fire-roasted them until their skins were blistered. Allow the chiles to cool, which helps to loosen their skin. This tutorial I wrote will walk you through how to fire-roast hatch chiles, and there are tons of delicious hatch chile recipes too!
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!
Step 1: Pure the roasted hatch chiles in a food processor. Here are the hatch chiles all ground down. Note these are spicy so feel free to adjust the quantity you use to your comfort level with spice.
Step 2: Add the rest of the ingredients and turn on for a minute. You can use the hummus to make these yummy Quick & Easy Hummus Bowls! That is it, serve room temperature or cold drizzled with some olive oil.
You can definitely use canned fire-roasted chiles, especially if you can't find hatch chiles locally. Canned hatch chiles are not quite as spicy, so it may be good if you prefer a more mild hummus.
You can use any type of pepper you like. Shishito peppers or padrone peppers would also make a very tasty hummus! I do recommend blistering these peppers just for that special flavor. Shishito and padrone peppers are much milder than hatch chiles.
Store in an air-tight container in your refrigerator up to 4 days.
More delicious gluten free appetizer recipes to try:
- You will want to see all of my Best Appetizer Recipes for any Occasion
- These Instant Pot Gluten Free Turkey BBQ Meatballs are quick and easy to make.
- If you love nachos, these are the Ultimate BBQ Chicken Nachos
- Yummy Homemade Hummus!
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Hatch Chile Hummus
- 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
- Add all ingredients to a food processor and blend until creamy.
- Serve with crackers or cut vegetables.
- Optional, garnish with sesame seeds, toasted pumpkin seeds, paprika, and drizzled olive oil.
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