This spicy hummus recipe is a fun twist on traditional hummus. Shake up those chickpeas by adding Southwestern ingredients, roasted Hatch chile peppers, a scoop of cumin and a good shake of Tabasco sauce.
This recipe was first published January, 2015 and updated December 2020
About This Recipe and Why It Works
Warm pita bread may be one of the best simple pleasures in life. Soft, chewy and so wonderful in flavor. I credit them with my love for hummus.
But why not step out of the box and take a trip South of the Border to spice up that traditional hummus recipe and throw in some corn chips for dipping.
On our most recent trip to New Mexico we visited a restaurant that served Green Chile Spicy Hummus, which once I got home had me digging into my freezer for my stash of Hatch chile peppers.
I most certainly wanted to recreate this New Mexico version of hummus in my own kitchen.
The flavors in this recipe seem to be meant for each other, as they blend into a warmth created by Southwestern ingredients.
Cumin adds an earthy nuance, roasted chile peppers bring that subtle “just right” heat. A shake of Tabasco sauce to keep us honest, and we’re on our way to a delightfully warm hummus appetizer recipe.
Using either canned chickpeas or making hummus from dried chickpeas this is a great addition to your hummus recipe collection.
Let’s take a look.
Ingredients for Spicy Hummus
- Chickpeas: You simply can’t make hummus without chickpeas. You can use dried chickpeas for this recipe or canned. Whichever, you use, be sure to reserve some of that cooking liquid to enhance the texture.
- Tabasco: Do we ever need an excuse to use Tabasco Sauce? Adding to this spicy hummus recipe simply adds a tangy heat to the overall flavor.
- Chile Oil: Ever since I had the Hummus appetizer at YaYa’s Restaurant, I simply can’t make hummus without it. Just a swirl over the top takes hummus from ordinary to extraordinary. Give it a try.
- Cumin: Rich and hearty, earthy and warm, cumin adds a beautiful depth of flavor to this spicy hummus recipe.
- Tahini: Tahini is made by grinding sesame seeds into a smooth paste. A staple in in Middle East cuisine and essential in making hummus, it can also be used to make dressings and more.
- Olive Oil: Olive oil is added to make that texture even more luxurious.
- Red Chile Powder (not pictured) I like to add a good pinch of New Mexico red chile powder for even more heat. This is optional, as it is quite spicy.
How To Make Green Chile Hummus
For this recipe, I used one cup of dried chickpeas. It’s easy, just soak the chickpeas overnight in the base of a crockpot. The next morning, turn on your slow cooker to low and let them cook for about 6 hours.
You can also cook chickpeas stove top in less time. Soak chickpeas overnight in your favorite medium sized sauce pan with enough water to cover by an an inch. The next morning cook them for about an hour, or until crunchy tender.
Why are dried chickpeas better than canned? Dried chickpeas are more natural in flavor because they aren’t soaked in preservatives. We make a lot of hummus in our house, because of the health benefits (it keeps me out of the potato chips).
For a quick fix, you bet I’ve made many of batches of hummus using canned chickpeas.
- Step 2: Drain the chickpeas, reserving about 1/2 cup of the cooking water. Place the chickpeas, garlic, tahini, lemon juice, salt and olive oil in a food processor.
- Step 3: Blend the mixture to desired texture. We like it creamy, however a shorter blend with leave the texture a bit chunkier. Add more cooking liquid if it seems too dry.
- Step 4: Add chopped roasted green chiles. I use Hatch or Pueblo Chiles that I purchase roasted at our markets in the Fall. I keep a stash in my freezer. Just thaw, chop off the tops of the chiles and remove the seed pod. With your hands, or the back of a knife, scrape most of the charred skin from the chiles. Don’t rinse under water, you’re rinsing some of that smoky flavor down the drain. Then chop the chiles.
- Step 5: Add cumin powder and pulse until mixed well. Don’t puree the chile peppers, you want some chunks present for maximum chile pepper flavor and texture.
- Don’t have a stash of fresh roasted chile peppers in the freezer? Just purchase 8 ounces of canned chopped green chiles from the market. You’ll find them on the Mexican food aisle. You can also substitute roasted Poblano peppers.
- Substitute the juice of one lime for the lemon.
- Ancho Chile Powder: I like to add New Mexico Red Chile Powder to this recipe, it adds even another layer of heat. This ingredient is optional. You can use Ancho Chile Powder or Cayenne. If you don’t want to add it, just sprinkle a little on top for serving. It adds color and a little heat.
FAQ’s and Expert Tips
When I first started looking for Tahini, I had to enlist the help of a clerk to find it. In our markets here in Colorado, I find it next to the peanut butter. It can also be found near the condiments and oils, or on the ethnic aisle.
If you want to use fresh chile peppers and can’t find Hatch, try poblano peppers. Place them on a baking sheet. Using the broiler option on your oven, place the peppers under the heat. Turn them often until skin is charred. Watch them closely, don’t let them burn. Once the peppers are charred, place them in a plastic bag and let them steam for about 10 minutes. Remove them from the bag, slice off the tops, remove excess seeds and slide the charred skin off with the back of a knife or your hands. Chop.
For any homemade hummus, I always save out a few of the cooked chickpeas to sprinkle on top. For decoration, for depth and texture. For this spicy hummus recipe, I have also topped the hummus with pepita seeds. And always a swirl of chile oil and a dusting of red chile powder, New Mexico or Ancho.
A swirl of chile oil on top of hummus is a wonderful addition. I always gave a bottle of Thai Kitchen red chile oil in the fridge. It’s a clear red oil with good flavor that’s not too spicy. Some Chinese chile oils are chunky and extremely hot, which would detract from the flavor of this already spicy hummus.
Just use the handle of a spoon to create a pattern in the hummus, then drizzle in the oil.
Suggestions for Green Chile Hummus Dippers
- Tortilla Chips
- Small rounds of baguette
- Sliced cucumbers
- Pita Bread or Naan
- Have some run, try Cornichons
Spicy Hummus Recipe
So next time you’re making homemade hummus for an appetizer, take it up a notch with some spice.
This spicy hummus is delicious, with just a kick of heat from the chile, sultry with cumin and a few shakes of Tabasco to liven that palate.
I hope you give this Hatch Chile Hummus recipe a try, and if you do, please give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite spicy hummus recipe, let me know, I’d love to give it a try.
More Hummus Recipes
- Ya Ya’s Hummus with Olives and Feta
- Hummus with Roasted Brussels Sprouts
- Hummus with Slow Roasted Cherry Tomatoes and Capers
And if you’re looking for more dip and spread recipes, don’t miss my Appetizer Category. You’ll find lots of finger food, party food ideas. Including the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini. Check it out.
Hatch Chile Spicy Hummus Recipe
- 1 cup Dried chickpeas or two 15 ounce cans, drained, reserving 1/2 cup of the liquid
- 8 Roasted Hatch Green Chile Peppers peeled, stems and seeds removed, diced. More if you'd like more heat. Or use two 4 ounce cans of chopped chile peppers.
- 1 large clove of garlic peeled
- 1 1/2 teaspoons kosher salt
- 1/3 cup Tahini Paste
- 1 lemon juiced
- 6 tablespoons liquid from the cooked chickpeas add more if the consistency seems dry
- 1 Tablespoon olive oil
- 1 teaspoon Ground cumin
- 3 shakes Tabasco Sauce
- Salt/Pepper to taste
- 1/4 teaspoon New Mexico Red Chile Powder or ancho chile powder
- 1 teaspoon Chile oil to swirl on top once it's plated. Thai Kitchen is a good brand. It's clear, it's pretty and not too spicy.
- 1 Tablespoon Pepita Seeds for decoration
- If using dried chickpeas, soak them overnight with enough water to cover by 1 inch.
- The next morning cook them (undrained) stove top for 1 hour over medium heat, or in a slow cooker for 6 – 7 hours. The chickpeas should be crunchy tender. Drain, reserving 1/2 cup of the cooking water.
- If using canned chickpeas drain, reserving 1/2 cup of the liquid from the can.
- Roast chile peppers under broiler, turning often. Watch them closely, you don't want them to burn, you just want the skin to be charred. Use Hatch Chile Peppers, or Poblano's. Place the hot peppers into a plastic bag and let them steam for about 10 minutes.
- Remove most of the charred skin from the peppers. Cut the top off the chiles, and clean out most of the seeds. Rough chop and set aside.
- Or use 8 ounces of canned roasted chile peppers from the Mexican food aisle.
- Before you puree the chickpeas, save about 10 to decorate the finished dish.
- Using a food processor, add the cooked chickpeas, garlic, tahini, lemon juice, liquid from the chickpeas, and olive oil. Sprinkle in the New Mexico or Ancho Chile Powder. Omit the chile powder if you want to reduce the heat factor. Blend until smooth.
- Add the chopped chile peppers and cumin powder. Pulse until well distributed.
- Using a spatula, transfer the hummus to your favorite serving bowl and serve with dippers.
- Top the hummus with a swirl of chile oil, pepita seeds, whole chickpeas and a dusting of red chile powder.
Hatch Chile Hummus Recipe …It’s what’s for an Appetizer.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.