Spicy Roasted Green Chile Hummus

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This easy Spicy Roasted Green Chile Hummus recipe is made with pureed chickpeas, garlic, fresh lemon juice, tahini, Hatch roasted chile, olive oil, and toasted pepitas for garnish. 

Spicy Roasted Green Chile Hummus made with Hatch Chile and sprinkled with pipits  

This homemade Mexican twist to classic hummus is fresh, hearty, creamy, rich, spicy, and high in protein.

This spicy roasted green chile hummus is lower in fat than guacamole, but beware, this “crack dip” is just as addicting. Yes, I call it crack dip — it’s so good.

Serve with tortilla chips, crackers, pita chips, fresh vegetable sticks or crostini slices. Or, if you’re like me, just eat it by the spoonful.

wooden board with crackers and crostini slices with homemade spicy hummus

This hummus keeps in the refrigerator for up to one week. This recipe makes a great appetizer, or anytime snack, and a fantastic dish to take to a pot luck.

How to make homemade hummus

No need to cook dried chickpeas, this easy hummus recipe is made with canned chickpeas.

Simply drain and rinse cans of chickpeas, and simmer them until tender and start to fall apart, about 20 minutes.

Transfer chickpeas to a food processor or blender. Add garlic, lemon juice, tahini, roasted green chile, olive oil, and salt and process until creamy and smooth.

What is tahini?

This was the first time I had ever made homemade hummus and after researching, I learned a key ingredient is tahini. What the heck is tahini?

Tahini is pure ground sesame seed paste similar in texture to peanut butter. Sure, you can make a homemade version, but I find purchasing an organic brand keeps this recipe very simple to make.

fresh hatch chiles

What kind of chile can be used?

Hatch chiles are not available year-round or sold everywhere. The next best chile pepper is Anaheim, which are readily available year-round. For a milder chile pepper, try poblanos. 

hatch Chile roasted, peeled and sliced

Roast chile peppers

If you are unsure how to roast chile peppers, please refer to this blog post: How to roast chile peppers.

Spicy Roasted Green Chile Hummus

This easy Spicy Roasted Green Chile Hummus recipe is made with pureed chickpeas, garlic, fresh lemon juice, tahini, Hatch roasted chile, olive oil, and toasted pepitas for garnish. This homemade Mexican twist to classic hummus is fresh, hearty, creamy, rich, spicy, and high in protein.
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Ingredients

  • 2 (15-ounce) cans chickpeas, drained rinsed
  • 2 garlic cloves
  • 2 lemons, juiced 
  • 6 tablespoons tahini sesame paste
  • 2 Hatch chile peppers, roasted and peeled
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 1 Hatch chile pepper, roasted, peeled, and diced for garnish (optional)
  • Toasted pepitas for garnish

  • Pita bread or crostini slices, for dipping

Instructions

  • Place chickpeas in a medium pot and cover with water with 1-inch of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
  • Transfer chickpeas to a food processor or blender. Add garlic, lemon juice, tahini, chile, salt, and 2 tablespoons reserved cooking liquid and process in a food processor or blender and blend into a smooth paste. If at any point the hummus appears dry or very thick, add cooking liquid 1 tablespoon. at a time. 
  • With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil and top with diced roasted chiles and pepitas.
  • Transfer to a dish and surround spread with warm pita wedges, crackers, or crostini slices. 

Notes

Hummus can be made 5 days ahead. Let cool, then cover and chill.

Nutrition

Calories: 378kcal, Carbohydrates: 18g, Protein: 7g, Fat: 34g, Saturated Fat: 5g, Sodium: 1178mg, Potassium: 376mg, Fiber: 5g, Sugar: 4g, Vitamin A: 314IU, Vitamin C: 104mg, Calcium: 73mg, Iron: 2mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography by Jenna Sparks