Hatch Chile Hummus
Prep time
Cook time
Total time
Add a little spice to your life, or at least your hummus. Let's start there. It's Hatch Chile Hummus!
Recipe type: Appetizer
Cuisine: Israeli
Serves: 4
  • ½ cup dried chickpeas, pickled through and washed well
  • ½ teaspoon baking soda
  • 3 cups water
  • 3 hatch chiles, roasted and peeled, plus reserve a bit for garnish. You can buy them pre-roasted! I used the hot ones :)
  • 1 lemon, juiced
  • ¼ cup tahini
  • 2 clove garlic, smashed
  • ½ teaspoon ground cumin
  • 4 tablespoons extra virgin olive oil, plus more for garnish
  • 3 tablespoons or more reserved cooking liquid
  • Salt and pepper to taste
  1. The night before hummus time, place ½ cup chickpeas in a large bowl and cover them with cold water at least twice their volume. Soak overnight.
  2. The next day, drain the chickpeas and put them in a medium saucepan with baking soda and cook for three minutes, constantly stirring. Add 3 cups water and bring to a boil. Skim off foam and cook for 20-40 minutes until very tender but not fall apart mush.
  3. Drain the chickpeas (reserve the cooking liquid) and put them in a food processor (reserve a few for garnish) with the chiles and puree. Then add lemon juice, tahini, garlic, cumin, olive oil and 3 tablespoons cooking liquid and puree until smooth. Add more liquid if needed to get desired texture.
  4. Season with salt and pepper to taste, let sit for 30 minutes and garnish with olive oil, chickpeas and diced chiles and eat!
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/hatch-chile-hummus/