I read somewhere that peeled garbanzo beans yield a far superior hummus.  I had a little extra time on my hands so I figured I’d see for myself if it was true and regretted the decision about half way through the process.

Peeled Garbanzo Beans - Hatch Chile Hummus

What the hell was I thinking?!?!? This was so incredibly time consuming and tedious and I’m an accountant!!

The only saving grace of this little experiment is that it really did yield the most exquisite hummus I have ever made.  I also talked my friend Jess into keeping me company while I peeled each and every one of those little beans so it really wasn’t too bad.  I will absolutely not be doing this every time I want to make hummus but it’s good to know that this is what it takes to make it that much better.

I also ended up putting a ton of chiles in there.  I wanted it to have a strong chile flavor so I kept adding them.  The texture in the end was more like babaganoush so if you want this to be more like hummus then I  recommend dialing back the chiles to the 10 that are in the recipe below.

ingredients for hatch chile hummus in blender - Hatch Chile Hummus

If you don’t do the crazy step of peeling the garbanzos, this is a really easy recipe to make. Just pop it all in the blender or food processor for a few minutes and you’re done!

If you want to peel the garbanzo beans I recommend starting with dry beans.  Actually, I always recommend starting with dry beans.  Dry beans take up less space, they can be bought in bulk and there’s no can to throw away if you buy bulk so they are less wasteful.  Buy dry!!!  And as far as to peel or not to peel goes… you’ll have to decide for yourself.  How much time and patience do you have and how exquisite do you want this hummus to be?  It’s up to you!

Delightful Recipe

Serves 8-12 as an appetizer


  • 1 cup dry garbanzo beans, soaked at least 2 hours or overnight
  • 10 roasted, peeled and seeded hatch chiles
  • 2 Tablespoons of tahini
  • Juice from the half of one lemon
  • 2 cloves of garlic
  • salt to taste
  • Drain soaked chickpeas and then put them in a pot with enough water to cover them by 3 inches.
  • Boil the beans for about an hour (or until tender) and then drain them.
  • This next bit is only if you want to peel the chickpeas!  Rinse the beans in cold water until they are cool enough to handle.  Peel the outer casing off of the beans and discard or compost it.  Some of the beans will already be shedding their peel and others will have to be pried out of the peel.  Put the peeled beans in a separate bowl or they can go directly into the bowl of your food processor.
  • Put beans, tahini, lemon juice, peppers, garlic and salt into food processor and blend until smooth.
  • Pour into a serving bowl and serve with pita chips, corn chips or soft pita cut into triangles.
  • Enjoy!
hatch chile hummus with cracker


Heh, I’ve always contemplated trying the peeling. I reckon I’ll have to one of these days!

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