Hatch chiles are in season now, and some stores will even roast them and seed them to save us the trouble; I bought a container and set out to make hummus.
Pick hot or mild chiles depending on your preference. If you have no access to the hatch chiles (produced in the town of Hatch, New Mexico) then any other green chile pepper would be a fine substitute. You can also use canned peppers.
- 1 15-ounce can of garbanzo beans or chickpeas
- 1/3 cup of tahini
- 1 small lemon, juiced (about 3 to 4 tablespoons or to taste)
- 3 cloves of garlic
- 1/2 teaspoon of salt
- 3 hatch chiles, roasted, peeled and seeded (or more, to taste); can substitute canned ones.
- 1/2 teaspoon of ground cumin
- 1 bag of pita bread
- Olive oil (optional)
- Drain and rinse the chickpeas and if you wish, you can cook them for about 30 minutes with several cups of water and a dash of baking soda, to soften them. This step is optional.
- Place the chickpeas, hatch chiles, lemon juice and tahini in the bowl of a food processor. Mash the garlic in a mortar with the salt and when it is pasty add it to the other ingredients. Puree the mixture and taste to adjust seasoning. Pour into a serving platter, garnish with a few beans and chiles if desired and a drizzle of olive oil.
- Serve with pita triangles or chips.
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