Hatch Chile Hummus
I know, I know… another Hatch Chile recipe. But this is the last one, I swear (at least for this year). There are only a couple weeks left to enjoy the fresh Hatch chiles, so I’m trying to get as much out of them as possible and I want you to experience the joy as well.
I know hummus seems like an odd pairing with chiles, but then I started thinking… and you know what kind of trouble I’ll get into when that happens. See, I wanted to make another appetizer, but I’d already made guacamole and salsa. I love hummus with fresh cut veggies like baby carrots and celery as both an appetizer or a snack in the middle of the day. So, I thought there are plenty of spicy jalapeño hummuses out there, why not make one with some Hatch instead?
The final result was exactly what I was looking for. It wasn’t spicy because I used the mild Hatch chiles instead of the hot ones; so I got a great tang you don’t normally find in hummus. That tang actually complemented the vegetables quite nicely. If you like your hummus spicy, go ahead and use the hot Hatch, that way you’ll have both the spice and the tang. Or make it both ways so you don’t have to choose. But no matter which way you go, you’re going to love this hummus.
If you want to make this hummus though, you need to do it soon as there are only a couple weeks left before the Hatch chiles disappear. Once they’re gone they won’t be back until next August and that’s a long time to wait for hummus this good.
Hatch Chile Hummus
Ingredients:
- 1 (15 oz.) can of garbanzo beans
- 2 Hatch chiles, roasted, seeded, destemmed and chopped
- 4 garlic cloves, chopped
- 1/4 cup tahini
- juice of 1 lemon
- 1/4 cup olive oil
- salt and pepper to taste
Directions:
- Place the garbanzo beans, chiles, garlic, tahini and lemon juice in a food processor. Process on low until finely chopped.
- Add salt and pepper and pulse the processor a few time until combined.
- Turn the processor on low and with it running, drizzle in the olive oil and continue to process until smooth. Transfer to a bowl and serve with pita bread or fresh veggies.
