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.