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Hatch Chile Hummus

Amy Kritzer
Add a little spice to your life, or at least your hummus. Let's start there. It's Hatch Chile Hummus!
0 from 0 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Appetizer
Cuisine Israeli
Servings 2 cups, 4-6 servings


  • ½ cup dried chickpeas pickled through and washed well (makes 1 1/2 cups)
  • 1 teaspoon baking soda
  • 3 cups water
  • 3 hatch chiles roasted and peeled, plus reserve a bit for garnish. You can buy them pre-roasted! I used the hot ones :)
  • 1 lemon juiced
  • ¼ cup good quality tahini
  • 2 clove garlic smashed
  • ½ teaspoon ground cumin
  • 4 tablespoons extra virgin olive oil plus more for garnish
  • 3 tablespoons or more reserved cooking liquid
  • Salt and pepper to taste


  • The night before hummus time, place ½ cup chickpeas with ½ teaspoon baking soda in a large bowl and cover them with cold water at least twice their volume. Soak overnight. The chickpeas will double in volume.
  • The next day, drain and rinse the chickpeas and put them in a large pot with ½ teaspoon baking soda and cook for three minutes, constantly stirring. Add cold water to cover the chickpeas by at least 3 inches and bring to a boil. Skim off foam and cook for 1 hour until chickpeas are very tender and falling apart.
  • Drain the chickpeas (reserve the cooking liquid) and put them in a food processor (reserve a few for garnish) with the chiles and puree. Then add lemon juice, tahini, garlic, cumin, olive oil and 3 tablespoons cooking liquid and puree until smooth. Add more liquid if needed to get desired texture.
  • Season with salt and pepper to taste, let sit for 30 minutes and garnish with olive oil, chickpeas and diced chiles and eat!
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