Spicy Roasted Green Chile Hummus
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Updated Oct 17, 2025
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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.
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.
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.
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.
Roast chile peppers
If you are unsure how to roast chile peppers, please refer to this blog post: How to roast chile peppers.
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
- 1 Hatch chile pepper, roasted, peeled, and diced for garnish (optional)
Toasted pepitas for garnish
Pita bread or crostini slices, for dipping
Instructions
- Place the chickpeas in a medium pot and add enough water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low. Simmer, undisturbed, for about 20 minutes, or until the chickpeas begin to fall apart. Reserve 1 cup of the cooking liquid, then drain the chickpeas.
- Transfer the chickpeas to a food processor or blender. Add the garlic, lemon juice, tahini, roasted chile peppers, salt, and 2 tablespoons of the reserved cooking liquid. Blend until smooth. If the hummus is too thick or dry, add more reserved cooking liquid, 1 tablespoon at a time, until you reach your desired consistency.
- With the motor running, slowly drizzle in the olive oil and process just until combined.
- Transfer the hummus to a serving bowl. Drizzle with additional olive oil and garnish with diced roasted green chiles and toasted pepitas, if desired.
- Serve with warm pita wedges, crackers, or crostini.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Great recipe, Yvette, I tried sharing with my daughter and couldn’t get the email share button to work. I guess I could share it on FB.
My daughter Zonia, loves all your recipes. She lives in Grass Valley, CA. I signed her up for your newsletter.
Have a great day and stay safe!