Hatch Green Chile Hummus Recipe
Meet the spicy hummus of your dreams! Featuring an ultra creamy, almost mousse-like texture, this Hatch green chile hummus is whipped to perfection with just the right kick of spice that keeps everyone coming back for more.
How to Make the Best Hatch Green Chile Hummus
This Hatch green chile hummus is a vibrant twist on the classic Middle Eastern appetizer, infusing it with the smoky, slightly spicy flavor of roasted Hatch green chiles. Perfect for late summer when Hatch chiles are in season, this dip brings a delightful fusion of flavors to your table that’s sure to become a crowd favorite.
What makes this hummus truly special is its ultra-creamy, mousse-like texture. By cooking the chickpeas with baking soda before blending, you create a silky-smooth consistency that’s absolutely addictive. The green chiles provide just the right kick of heat without overwhelming the palate, while fresh cilantro and warm spices like cumin and coriander add depth and complexity.
Serve this vibrant green dip with warm pita chips, fresh vegetables, or crispy tortilla chips. It’s an impressive appetizer that looks beautiful on any table and pairs wonderfully with margaritas or light summer cocktails. The longer it sits in the refrigerator, the better the flavors meld together—making it perfect for preparing ahead for gatherings.
Hatch Green Chile Hummus
Meet the spicy hummus of your dreams! Featuring an ultra creamy, almost mousse-like texture, this Hatch green chile hummus is whipped to perfection with just the right kick of spice that keeps everyone coming back for more.
Ingredients
Hummus Base
Seasonings & Toppings
Instructions
Prepare Chickpeas
- In a saucepan, add the chickpeas and baking soda and cover with about an inch or two of water.
- Bring to a low boil for 20 minutes.
- Skim off any skins that float to the top and then drain in a fine-mesh sieve.
- Discard any obvious chickpea skins you see but don't feel like you need to get them all.
- Rinse the chickpeas well to remove any residual baking soda.
Blend
- In a food processor, combine garlic, lime juice, tahini and olive oil. Blend into a mostly smooth paste.
- Add the green chiles, cilantro, cumin, coriander and salt and blend until smooth.
- Then, add the chickpeas and blend again until smooth.
- Taste and add more salt if necessary to suit your taste, but add a small amount at a time.
- The hummus may look a little thin at this point.
Chill & Serve
- Refrigerate for a few hours to allow the flavors to meld and the hummus to chill and thicken.
- Stir before serving.
- If it thickens too much, thin it out with some of the reserved chickpea liquid.
- Garnish with more green chiles, olive oil and cilantro if desired.
- Enjoy!
Notes
- Roasted Hatch green chiles are the star of this recipe—their mild-to-medium heat and slightly smoky flavor make this hummus special.
- Make sure to stir your tahini until smooth before measuring to get an accurate ingredient amount.
- This hummus can be made ahead and stored in the refrigerator for up to 5 days.