Hatch Green Chile Hummus
I knew when I roasted ten pounds of Hatch green chile that I wanted to make a dip with some of it. It wasn’t until I was talking to a customer at work, and she said she makes her hummus with green chile. It sounds odd but I knew instantly I wanted to try and make it myself. Normally I go heavy on the lemon juice with my hummus, but I thought it would be weird with the green chile. It ended up being the citrus pop that helped bring out the chile and I went heavy on the garlic because I love garlic and chile together.
The batch of chile I used was everything you can ask for in a roasted chile. Amazing flavor and the prefect amount of medium to high heat. Finding quality green chile is important for this. I know all too well how hard it can be to find full flavored green chile outside of the southwest. 505 Southwestern is a great company with a wide range of amazing green chile products you can buy online. I buy their roasted green chile in a jar when I can’t find it locally. Trader Joe’s has canned green chile but it has no flavor or heat so I would avoid this at all costs. I don’t see it giving the hummus any additional flavor.
I went the no oil route this time because I found the hummus didn’t need the added fat or calories. You can always sub out the water for olive oil, but this dip is full of flavor without it.
Have you made hummus from scratch before, or do you normally just buy a premade one? Hummus at it’s core is so simple to make, and the possibilities are endless on the additions you can put in. Let me know in the comments below what you think of this spicy take on a traditional dip.
Thanks for reading,
Jessica
Hatch Green Chile Hummus
Ingredients
- 3-5 TBSP Hatch Green Chile, roasted and diced to your preference
- 4-6 garlic cloves depending on size, crushed
- ¼ cup tahini
- 1 TSP white miso paste
- 1 15.5 can chickpeas/garbanzo beans, drained and rinsed
- ¼ TSP ground cumin
- ¼ TSP smoked paprika
- ¾ TSP Trader Joe’s onion salt
- 1 ½ -2 TBSP lemon juice
- 2 ½ TBSP water or olive oil (more or less to your thickness preference)
- 1 TBSP chopped cilantro for garnish (optional)
- 2 TBSP chopped green chile for garnish
Instructions
- Drain and rinse the chickpeas well. I like to peel the skins off them for a creamier hummus, but it isn’t mandatory.
- Add chickpeas to a food processor or high-speed blender along with all the other ingredients. Blend until creamy and smooth, scraping down sides as needed.
- Keep adding water or olive oil to thin out hummus to the thickness you prefer. I used water just to avoid the added oil and it was stuff full of flavor minus that extra fat and calories.
- Garnish with chopped green chile and cilantro (Optional)
Notes:
**Good in sealed container in fridge for up to a week.
