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Green Chili Hummus

Tami Kramer Nutmeg Notebook
A wonderful lower fat dip to use in place of quacamole on tacos and in burrito bowls and taco salads.
Course Side Dish
Cuisine Mexican


  • 1 can Garbanzo beans drained and rinsed
  • 1 -4 ounce can Fire Roasted Diced Green Chiles – mild**see note for salt free alternative
  • 3 garlic cloves
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground red pepper
  • juice of 1 lime
  • freshly ground black pepper to taste


  • Put all ingredients in a food processor or blender & process until smooth and creamy. Chill or serve at room temperature.
  • For a lower sodium substitute for the canned chilies roast a poblano chili pepper, peel it and dice it to use in place of the canned chilies.
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