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.
Servings: 3 cups
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
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