Roasted Hatch Green Chile Pepper and Garlic Hummus

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If you like hummus and spicy green chiles you will love this recipe!  The green chiles from Hatch New Mexico have a wonderful earthy flavor that aficionados can't get enough of.  You can buy canned Hatch chiles at many supper markets or specialty stores but we recommend you buy them online from Hatch Chile Express (  There are varying heat levels so choose according to taste. They come frozen in one pound bags already roasted and peeled.  That way you know you are getting the real deal.  This recipe is also fantastic with roasted red bell peppers.


MAKES: 6 to 8 Servings
PREP/COOK TIME: 1 hour 20 minutes

  • 2 heads garlic
  • 2 T. olive oil
  • 1/2 tsp. kosher salt
  • 2 cups cooked chickpeas (garbanzo beans)
  • 1/2 c. coarsely chopped roasted Hatch green chiles
  • 1/3 c. tahini
  • 3 T. freshly squeezed lemon juice
  • 2 tsp. cumin
  • 1/8 tsp. paprika, plus a little more for sprinkling over the finished dip
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper, plus a little more for sprinkling over the finished dip


  1. Heat oven to 350°. Cut off the top quarter of the garlic bulbs to expose the pulp of all the individual cloves (do not peel the cloves!). Lay out a double layer of foil and place the bulbs in the center. Drizzle the olive oil over the exposed cloves, sprinkle with kosher salt, and then bring the sides of the foil up around it loosely and gently twist the top shut. Place your foil wrapped bulbs on a pan and roast in the oven for about 45 minutes. Take it out of the oven and let it cool a bit before unwrapping. Then simply squeeze out the soft and buttery pulp and set aside. 

  2. In a food processor or blender, combine the the chickpeas, roasted garlic pulp, Hatch chile peppers, tahini, lemon juice,  cumin, paprika, salt, and black pepper. Process until the hummus in the sides of the food processor get warm. That will give you a very creamy and smooth hummus.  (This takes about 10 minutes). Spoon into a serving bowl and top with a sprinkling of paprika and freshly ground black pepper. Serve with pita wedges or crisps, assorted crackers, and/or a mixture of fresh cut vegetables.

Storage Will keep for 5 to 6 days in the refrigerator.


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