Hatch Chile Hummus

Smooth and creamy hummus with the spice of Hatch green chiles and cumin.

Hatch Chile Hummus

By Sue Lau | Palatable Pastime

Today I am sharing my recipe for Hatch chile hummus since the chile harvest is still on and we just can’t get enough of either Hatch chiles…or hummus.

We’d been shopping when Bill spotted some Hatch hummus near the olive bar where I was grabbing some of this and that for various uses. I love olives. And I said “Oh no, I can make that!” as I am pretty good at making hummus and had some Hatch chiles left at home still.

I do recommend that you pinch the skins from the garbanzo beans- and I know I have seen these so-called five minute hummus recipes. But you know theirs isn’t going to be velvety smooth. It really only takes a few minutes more to pinch those off and you will be so glad you did. Smoother than a baby’s….nevermind. You know what I mean!

Besides eating this with the usual crudite and crackers or perhaps pita bread or lavash, this is also sensational spread on a tortilla or wrap and piled up with something like thinly sliced smoked turkey. I love a good wrap for lunch and this makes an excellent alternative to the usual mayonnaise or mustard.

Hatch Chile Hummus

Servings: 4-6
Time: 20mins
Difficulty: easy
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Ingredients:

1 (15.5 ounce) can garbanzo beans or chickpeas, drained
1 tablespoon garlic paste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 tablespoons fresh lemon juice
1/4 cup tahini paste
1 teaspoon salt
1 teaspoon black pepper
6 tablespoons extra-virgin olive oil
1 cup chopped roasted Hatch green chilies or other New Mexico green chiles

Method:

Pinch the skins off the garbanzos. Don’t get lazy on me. This is important.Whoever says you don’t have to do this is full of crap and eats hummus that is unacceptably not smooth. And I know you just don’t want that.
Put the skinned garbanzos into a food processor fitted with a metal blade along with everything except the olive oil and puree.
Drizzle in the olive oil through the chute and keep running until velvety smooth.
Serve with crackers, pita, or crudite; you can drizzle the top with a touch more olive oil if you like. I do.

From the kitchen of palatableastime.com