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.
1/4cupextra-virgin olive oil, plus more for serving
1Hatch chile pepper, roasted, peeled, and diced for garnish (optional)
Toasted pepitas for garnish
Pita bread or crostini slices, for dipping
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.
Hummus can be made 5 days ahead. Let cool, then cover and chill.