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!
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 can be found at many restaurants, like one of my favorites, Chuy's.
If you love hatch chiles as much as I do, check out all of my delicious Gluten Free Hatch Chile Recipes :-).
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 using canned green chiles or pre-roasted chiles.
How To Fire Roast Hatch Chiles:
If you are new to the world of hatch chiles, you will need to fire-rost them. It is really easy to do, but read the safety tip below.
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. In 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!)
- Tahini - Check my article on how to be sure your tahini is gluten free.
- Garbanzo Beans - I used canned. Rinse them well.
- Roasted Hatch Chiles
- Olive Oil
- Lemon Juice
- Salt and Pepper to taste
Recipe Step-By-Step Directions:
Step 1: Pure the roasted hatch chiles in a food processor. Here you can see the hatch chiles pureed.
Note these peppers 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 the food processor on for 1-2 minutes until the mixture is smooth. That is it; serve at room temperature or cold drizzled with 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 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 leftovers in an airtight container in your refrigerator for 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.
You can use the hummus to make these yummy Quick & Easy Hummus Bowls!
More Gluten Free Appetizer Recipes:
- 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!
- Dip these Gluten Free Bagel Chips into the hummus!
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.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older August 2019 post with more recipe details.
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