Description
This Spicy Roasted Green Chile Hummus is a vibrant twist on the classic Middle Eastern dip, featuring smoky roasted Hatch chile peppers for a subtle heat and deep flavor. Creamy chickpeas blended with garlic, lemon, tahini, and olive oil create a smooth, rich base perfect for dipping pita bread or crostini. Garnished with diced roasted chiles and toasted pepitas, this hummus makes a delicious appetizer or snack that brings a zesty kick to your table.
Ingredients
Hummus Ingredients
- 2 (15-ounce) cans chickpeas, drained and 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
Garnish
- 1 Hatch chile pepper, roasted, peeled, and diced (optional)
- Toasted pepitas
- Pita bread or crostini slices, for dipping
Instructions
- Cook the Chickpeas: Place the drained chickpeas in a medium pot and add enough water to cover them by about 1 inch. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer undisturbed for about 20 minutes, or until the chickpeas start falling apart. Reserve 1 cup of the cooking liquid, then drain the chickpeas thoroughly.
- Prepare the Hummus Base: Transfer the cooked chickpeas to a food processor or blender. Add the garlic cloves, freshly squeezed lemon juice, tahini, roasted and peeled Hatch chile peppers, kosher salt, and 2 tablespoons of the reserved cooking liquid. Process the mixture until smooth, adding additional cooking liquid 1 tablespoon at a time if the hummus seems too dry or thick.
- Incorporate the Olive Oil: While the motor is running, slowly drizzle in the 1/4 cup of extra-virgin olive oil. Process just until the oil is fully combined and the hummus is creamy and well blended.
- Garnish and Serve: Transfer the hummus to a medium serving bowl. Drizzle with extra olive oil on top, then garnish with diced roasted Hatch chile peppers and toasted pepitas. Serve surrounded by warm pita wedges, crostini, or crackers for dipping.
Notes
- Roasting the Hatch chiles enhances their flavor and adds a smoky depth to the hummus.
- You can substitute canned chickpeas with dried chickpeas soaked overnight and cooked similarly.
- If you prefer a milder hummus, reduce the number of Hatch chiles or remove seeds before roasting.
- Storing leftover hummus in an airtight container in the refrigerator will keep it fresh for up to 5 days.
- For a smoother texture, peel the chickpeas by pinching each one to remove the skin before blending.
