Hatch Chile Hummus

by Dorothy Reinhold on September 21, 2014


Print This Post Print This Post Hatch Chile Hummus | ShockinglyDelicious.com

For some of the rest of the country, September and fall foods might mean pumpkins, a nip in the air, or a sweater thrown over the shoulders while sipping a hot drink.

Here in Southern California, we’re often still in the September heat storm of summer, as we have been for the past week, and warming, cozy fall spices are far, far from our minds.

We’re still obsessing over Hatch chiles, the August-September seasonal chile that comes to us straight from New Mexico. We’ve appropriated these chiles for our own, roasting them, sweating and peeling them and using them in all kind of things. Did you check out my 50 recipes you need right now for Hatch? I’ll pause while you do that. These chiles are worth it.

Are you back? Then let’s get to work celebrating fall OUR way, with Hatch Chile Hummus. I’ve stuffed this healthy dip full of mild Hatch – enough to give you their wonderful flavor, but not a lot of heat. If you’re a heat-seeker, feel free to use hot Hatch instead.

It’s Hatch Hummus time!

Hatch Chile Hummus | ShockinglyDelicious.com

Hatch Chile Hummus

Rating: 51

Prep Time: 5 minutes

Yield: Serves 6-8 as a dip.

Healthy hummus dip that highlights the special flavor of Hatch chiles, without a lot of heat. Use as a dip or sandwich spread.

Ingredients

  • 1 (16- to 19-ounce) can low-salt garbanzo beans (chickpeas)
  • 5 mild Hatch chiles, roasted, seeded, peeled
  • 3 tablespoons extra virgin olive oil
  • 2 1/2 tablespoons Meyer lemon juice
  • 1 tablespoon Gourmet Garden Chunky Garlic Paste (or use 2-3 cloves garlic, pressed)
  • Heaping ¼ teaspoon kosher or sea salt
  • Dippers: cut vegetables, tortilla chips, pita wedges

Directions

  1. Add all ingredients to the bowl of a food processor.
  2. Whirl for a minute or so until well combined and pasty.
  3. Serve in a bowl with dippers (cut vegetables, tortilla chips, pita wedges) alongside.
  4. Serves 6-8 as a dip.

Notes

Recipe source: Dorothy Reinhold | ShockinglyDelicious.com

Want it hotter? If you’d like it hotter, feel free to substitute hot Hatch chiles, and start with 1 or 2. Once you taste the heat level, you can stop there, or add more to suit yourself.

https://www.shockinglydelicious.com/hatch-chile-hummus/

Sunday Supper badgeToday our Sunday Supper group offers you  Fall Foods Galore, hosted by Coleen of The Redhead Baker with help from co-host Conni of The Foodie Army WifeTry my Hatch Chile Hummus or something else from the list of 50 recipes below that floats your boat!

This week’s Sunday Supper recipes:

Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

Join us around the family table for #SundaySupper 

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{ 36 comments… read them below or add one }

Marion@Life Tastes Good September 28, 2014 at 7:43 pm

This hummus sounds like a party! I haven’t used hatch chiles, but I want too!

Reply

Dorothy Reinhold September 29, 2014 at 7:28 am

Marion,
Oh yes, you DO!

Reply

Julie @ Texan New Yorker September 24, 2014 at 12:49 pm

I’m so making this tomorrow!!!!! With the hatch chiles I won from you, of course. 🙂 This sounds so healthy and delicious, I can’t wait!!

Reply

Dorothy Reinhold September 25, 2014 at 5:07 am

Julie,
Perfect!

Reply

Bobbi's Kozy Kitchen September 24, 2014 at 12:39 pm

Oh yesssssssss!! What a fabulous idea. Now I know what I am going to do with some of the roasted Hatch chiles I have!!

Reply

Dorothy Reinhold September 25, 2014 at 5:07 am

Bobbi,
Having the Hatch already roasted and ready makes them easy to just throw into this and that, eh?

Reply

MealDiva September 22, 2014 at 5:22 pm

Sign me up! Hummus with a little heat- YES PLEASE!!!

Reply

Dorothy Reinhold September 22, 2014 at 7:28 pm

MealDiva,
And luckily, Hatch comes in 4 different heat levels, so you can make it mild, like I did, or ramp it up.

Reply

shelby September 22, 2014 at 2:17 am

I’m hearing a lot about hatch chilies this year. They have not been available in my area and I’ve been dying to give them a try! You hummus looks delicious!

Reply

Dorothy Reinhold September 22, 2014 at 7:35 am

Shelby,
Thanks! I wish you could get some Hatch!

Reply

Shannon R September 21, 2014 at 8:40 pm

Wow, this looks fantastic. I hear ya, I’m “fakin” fall since up in NorCal our fall is like summer until it goes back to moderate temperatures. I didn’t even want to turn on my oven yesterday but cookies had to be baked!

Reply

Dorothy Reinhold September 21, 2014 at 9:32 pm

Shannon,
I hear you. I wonder sometimes when it is 90 degrees and I have the oven on, “WHAT THE HECK IS WRONG WITH ME?”

Reply

Cindys Recipes and Writings September 21, 2014 at 7:29 pm

Perfect for a fall party!

Reply

Dorothy Reinhold September 21, 2014 at 9:33 pm

Cindy,
Exactly right! We had it for dinner with cucumber sticks tonight.

Reply

Christy @ Confessions of a Culinary Diva September 21, 2014 at 6:55 pm

This is a great combo – I bought 25 pounds this year so will be trying this out!

Reply

Dorothy Reinhold September 21, 2014 at 9:33 pm

Christy,
You are SET then !

Reply

Carla September 21, 2014 at 4:10 pm

Hatch chiles. Hatch chiles. Hatch chiles. I swear everyone is talking about them yet I still need to try them. I know, I need to fix that! I love hummus, so this would be a great first recipe for me.

Reply

Dorothy Reinhold September 21, 2014 at 5:55 pm

Carla,
You’re right…you DO need to try them!

Reply

Liz September 21, 2014 at 3:28 pm

Such a delicious twist on hummus! A terrific way to celebrate autumn!

Reply

Dorothy Reinhold September 21, 2014 at 5:55 pm

Thanks Liz!

Reply

Shaina September 21, 2014 at 2:17 pm

I have actually never tasted anything with hatch chile in it before. This hummus would be the perfect way to introduce it to my palate!

Reply

Dorothy Reinhold September 21, 2014 at 5:56 pm

Shaina,
I predict you will love it!

Reply

Katy September 21, 2014 at 11:18 am

I am addicted to hummus, but I have yet to make my own. This recipe with a spicy, autumnal kick might give me the kick I need to try it! Thank you!

Reply

Dorothy Reinhold September 21, 2014 at 5:56 pm

Katy,
Making your own hummus could not be any easier! Get out your food processor and whirl away.

Reply

The Wimpy Vegetarian September 21, 2014 at 10:59 am

One of the grocery stores I occasionally frequent had one of those roasting Saturdays in the parking lot for hatch chiles. I put it in my calendar, and promptly forgot all about it. I’m so bummed. But at least now I know someone here brings these babies in. I’m thinking of making this with poblano chiles. How spicy are hatch chiles?

Reply

Dorothy Reinhold September 21, 2014 at 5:57 pm

Wimpy,
Hatch come in 4 varieties of heat — mild, medium, hot and extra hot. Pick your poison!

Reply

FoodieArmyWife September 21, 2014 at 5:38 am

I LOVE Hummus! This looks fantastic. I’ve never used hatch chiles before 🙂

Reply

Dorothy Reinhold September 21, 2014 at 6:03 pm

FoodieArmy / Conni,
You need to get on this then, because they will be gone by the end of Sept.! Until next year, that is.

Reply

Nichole September 21, 2014 at 4:45 am

What a great dip! I’m in Florida, so I completely understand not having those Fall temps, yet.

Reply

Dorothy Reinhold September 21, 2014 at 6:00 pm

Nichole,
It was 95 here last week. Whew.

Reply

Amber @ Fit Foodie Runs September 21, 2014 at 3:11 am

I love all kinds of hummus, love, love, love. This looks like a must make recipe! I’m on it 🙂 Happy Fall!

Reply

Dorothy Reinhold September 21, 2014 at 6:01 pm

Amber,
Yep, get on it now, because you have a coupla weeks before the Hatch are gone until next year.

Reply

Dorothy Reinhold September 21, 2014 at 5:59 pm

Desserts,
You are right. You have a coupla weeks, MAX. And then wait until next year!

Reply

Dorothy Reinhold September 21, 2014 at 9:34 pm

Desserts,
Yep, 4 heat levels!

Reply

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