nutrition, recipes

Hatch Green Chile Hummus

Those who know me know about my obsession with Hatch Green Chile. Every Labor Day Weekend I travel with my husband Andy and our Chihuahua Sadie to Albuquerque’s Farmer’s Markets, buy directly from the Farmers at the peak of harvest, and bring back loads and loads of fresh, amazingly aromatic Hatch green chile. We spend days roasting, peeling, chopping, and vacuum-sealing our delicious harvest to enjoy in recipes for the rest of the year.  The kitchen and entire house is steeped in the aroma of roasted chile. There’s nothing quite like Hatch chiles. If you haven’t tried them yet, I hope this recipe inspires you! Canned or frozen Hatch chiles from the store are good too. You can use mild or hot in this recipe, adjusting the amount to control the heat.

Recipe By Jana Baldwin


  • 1 (15 oz) can chickpeas, drained
  • 1/2 cup mild or 1/4 cup hot roasted Hatch green chile, chopped
  • 2 cloves garlic, peeled
  • 2 Tbsp tahini
  • 4 Tbsp fresh cilantro, roughly chopped
  • 1/8 cup extra virgin olive oil, or more as needed
  • 3 Tbsp fresh-squeezed lime juice
  • 2 Tbsp filtered water, or more as needed
  • 1/2 tsp sea salt
  • 1/2 tsp ground cumin

optional garnish

  • 2 Tbsp pepitas
  • 1 Tbsp cilantro, chopped
  • olive oil drizzle


Add the whole, peeled garlic cloves to a food processor or blender and pulse until cloves are chopped. Add remaining ingredients and blend on low speed, occasionally scraping the sides, until mixture is creamy and smooth. You may need to add additional oil and/or water in 1 Tbsp increments to achieve the desired consistency. Transfer the hummus to a plate or bowl and garnish with pepitas, additional chopped cilantro, and drizzle with olive oil.

(Keeps well in the fridge for several days)

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