Roasted Garlic and Green Chilies Hummus – {Meatless Monday}

Roasted Garlic and Green Chilies Hummus Recipe Tahini Lemon

Roasted Garlic and Green Chilies Hummus

This Roasted Garlic and Green Chilies Hummus is my latest incarnation of this wonderful dip, spread,  or accompaniment to grilled meats and vegetables. It is also packed with vitamins, minerals, protein and dietary fiber; so it good for you too! 

I am a huge fan of hummus…huge! I just love it! So, I am constantly messing around with new ways to make it to change-up the flavours. This version is super delicious and includes some of the garlic from this recipe for garlic confit. I usually use raw garlic in my hummus, but I really wanted that more subtle, almost sweet flavour of the garlic in the confit. If you haven’t made the garlic confit, you could use the same technique in that recipe for a much smaller amount for use in this recipe. Or roast some garlic. Or use raw.

Hummus is traditionally made using chick peas (garbanzo beans), tahini (sesame paste), lemon juice and garlic. All of those ingredients are in this hummus too. To those ingredients, I added a small can of green chilies, cumin and some fresh cilantro leaves. I used very, very little olive oil in it, since I like the way the olive oil smooths the purée, but I don’t like it too oily.

This spread is so perfect for so many uses. It is great as a dip, as it is pictured above; I always serve it with a crudité of fresh vegetables and pita crisps. Hummus also makes a fabulous spread for sandwiches, either in pita (or any flat bread) or even on sandwich bread; it is great with grilled or roasted vegetables and meats too. I even love it on a salad with some extra lemon juice squeezed on, no additional dressing needed.

Homemade hummus is so easy to make; it takes just minutes. Not only that, it really is so much less expensive to make your own. Plus, you control what goes into it, so no preservatives or other additives. Tahini can be found in most grocery stores now, usually in the health food section, or in the international foods section. It keeps very well in the refrigerator too.

If you’re a fan of hummus, try this recipe. If you’ve never eaten hummus, try this recipe. That is all. *wink*


Roasted Garlic and Green Chilies Hummus
Roasted Garlic and Green Chilies, along with cumin and fresh cilantro leaves, add a new twist on an old favourite. Great for use as a dip, spread, or accompaniment to roasted or grilled vegetables and meats.
Recipe type: Dip, Spread
  • 1 -15 ounce can garbanzo beans (chick peas), drained and rinsed
  • 8 cloves roasted garlic (if using raw, I'd probably only use 2 cloves)
  • 1 -4 ounce can green chilies
  • 2 tablespoons fresh lemon juice (about ½ lemon)
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon tahini
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • salt and ground black pepper, to taste
  • shake of crushed red pepper flakes (optional)
  1. Place all of the ingredients, except the olive oil, salt and pepper), into the bowl of a food processor (or blender - or it can be mashed by hand).
  2. Pulse the food processor until the ingredients begin to smooth.
  3. Slowly drizzle in the olive oil, until the spread reaches your desired consistency.
  4. Taste and add salt and ground black pepper, to taste.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Appetizers, Beans, Condiments, Dips and Spreads, Meatless Monday, Picnic Fare, Side Dishes, Snacks. Bookmark the permalink.

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