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 the local Whole Foods has fire roasters in their parking lots during hatch chile season. And the hatch chile craze has spread to other cities.
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.
Why this recipe is great:
If you love spicy, you will love this fun twist on a classic hummus recipe. It is naturally vegan and gluten free, and makes a great appetizer for any time. You can make and enjoy this appetizer in about 5 minutes if you use canned green chiles.
How to fire roast hatch chiles:
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!
Recipe step by step directions:
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.
Tips and Recipe FAQ:
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.
You can use store-bought tahini, or make your own easily. This delicious homemade tahini recipe makes this hummus even better.
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 * see note
- ¼ cup fire roasted hatch chiles * see note
- 3 tablespoons lemon juice
- 1 clove garlic
- 3 tablespoons olive oil
- 2 tablespoons water
- ¼ 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.
- Note, hatch chiles are spicy. You can adjust the quantity you use to make this spicier or milder.
- You can fire-roast your hatch chiles or use canned hatch chiles for this recipe. To fire roast, 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!
- This hummus will keep up to 4 days in an air-tight container stored in the refrigerator.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)