We’ve been having our own little hatch chile festival over the past couple of weeks. It started with salsa. And now we’re onto hummus. I love playing dress up with hummus. Start with plain, naked chickpeas and give them some personality with whatever your imagination can come up with. hatch chile. sun dried tomato. basil. kalamata olive. spinach artichoke. jalepeno. roasted garlic. red pepper. sweet potato. Anything goes. Of course you can’t go wrong with the classic, but why not change it up a bit?
What you’ll need:
2 cups cooked chickpeas (or 1 can, drained and rinsed)
1/2 lemon, juiced
1 clove garlic
1/4 cup extra virgin olive oil
1/4 cup water
2-3 roasted hatch chiles, chopped
What you do:
Using a food processor or blender, first put in the garlic clove and pulse until minced. Add the chickpeas, lemon juice, olive oil and puree until smooth. Add the water gradually as needed to facilitate blending. Continue blending until the hummus is no longer grainy or gritty. Now, add the chopped chiles. Add one chile at a time, tasting as you go to get the flavor just as you like it. We used three chiles which was just enough to give it a subtle spice and a slightly darker tone. You can also add cumin or paprika for some extra spice.
We’re using up the rest of the hatch chiles next week with one more recipe… Stay tuned!
Megan Adams Brown, CHC, helps families find healthy routines that work, with no more “what’s for dinner?” stress, and a lot better food. Her family meal plans help moms take charge of their kitchen and their own health, leading to more vegetables and less junk all around. Megan also specializes in working with food allergies and sensitivities and shares allergy-friendly recipes on her blog. To learn more click here.