Roasted Hatch Green Chile Hummus make a fast and easy healthy appetizer recipe! Vegan, gluten free, and dairy free. Packed with protein in a condiment that is perfect as a snack or on sandwiches.
Prep Time5 minutesmins
Chilling Time1 hourhr
Total Time5 minutesmins
Course: Appetizer, Condiment, Snack
Cuisine: Mediterranean, Mexican
Keyword: 30 Min or Less, Dairy Free, Gluten Free, Vegan, Vegetarian
If your garlic is raw: Put garlic cloves with the skin still on in a nonstick skillet and heat over medium low heat. Roasting the garlic will take approximately 20 minutes. Rotate the cloves every few minutes so that they are roasted on all sides. Set aside to cool.
4 cloves roasted garlic
When garlic is cool enough to handle, peel the skins off the cloves.
If using whole Hatch chiles: Skin the peppers, remove the stem, and remove the seeds. Chop the peppers.
Add the garbanzo beans, garlic, lime juice, salt, tahini, olive oil, and chiles to food processor.
1 can garbanzo beans, 3 large fresh roasted Hatch green chiles, heat level of choice,, 2 Tablespoons tahini paste, 1 juice of 1 lime, 1 Tablespoon olive oil, 1 teaspoon salt
Put the lid on and process until you reach your desired consistency, approximately 10-15 seconds. If the mixture is too thick, add water 1 Tablespoon at a time and process briefly to combine.
water
Taste and adjust seasoning to your liking.
When complete, use a spatula to put the hummus in a bowl. Top with additional chiles, paprika, or queso fresco if desired.
Refrigerate for one hour and serve chilled with pita bread or assorted vegetables.