In a medium saucepan, combine one can of chickpeas with ½ teaspoon of baking soda and enough water to fully submerge them. Bring to a low boil and cook for about 20 minutes.

Once the chickpeas are tender, drain and rinse thoroughly under cold water. Set aside and let cool slightly.

In a food processor, combine garlic, lime juice, tahini, and olive oil. Blend until a smooth paste forms.

Add chopped roasted hatch chiles, cumin, coriander, and salt. Blend until all ingredients are incorporated.

Add the drained chickpeas to the food processor and blend on high speed until very smooth, scraping down the sides as necessary.

Transfer hummus to an airtight container, drizzling olive oil on top to prevent drying out. Refrigerate for at least 1-2 hours.

Before serving, check the consistency and stir in reserved chickpea liquid if too thick. Serve with pita bread, veggie sticks, or tortilla chips.