Hatch Chile Hummus

Add a little spice to your life, or at least your hummus. Let’s start there. It’s Hatch Chile Hummus!

Hatch Chile Hummus

Now that I’ve been in Austin for nearly five years, there are some aspects of Texas living that have become the norm. Brisket is a breakfast option. The supermarket has a whole aisle of tortilla options, but nary an English muffin in sight. I have actually seen people using a horse as a mode of transportation. And when August rolls around, it’s hatch season. The New Mexican chiles take over this town, where you can buy anything from hatch chile burgers to hatch chile cheesecake. For reals. Luckily, you can buy them online now, so you non Texans can have a hatch fix. Whew. What did I make with my hatch chiles? Hummus, of course.

Hatch Chile Hummus

It’s easy to make your own hummus. You may never buy again! Use dried chickpeas, it’s totally worth it. You can easily double this recipe for a crowd. The night before hummus time, place 1/2 cup chickpeas in a large bowl and cover them with cold water at least twice their volume. Soak overnight. The next day, drain the chickpeas and put them in a medium saucepan with baking soda and cook for three minutes, constantly stirring. (My favorite Ottolenghi tip.) Add water and bring to a boil. Skim off foam and cook for 20-40 minutes until very tender but not fall apart mush. 

Hatch Chile Hummus

Drain the chickpeas (saving the cooking liquid) and put them in a food processor with the chiles and puree. Then add lemon juice, tahini, garlic, cumin, olive oil and reserved cooking liquid and puree until smooth.

Hatch Chile Hummus

Season with salt and pepper to taste, let sit for 30 minutes and garnish with olive oil, chickpeas and diced chiles and eat!

Hatch Chile Hummus

This hummus is on fiiirrreee!

Hatch Chile Hummus

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!
Author:
Recipe type: Appetizer
Cuisine: Israeli
Serves: 4
Ingredients
  • 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
Instructions
  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!

 

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Comments

  1. says

    I’m confused by one step here – when you put the soaked chickpeas and soda in the pan and cook for three minutes are you doing that without water?

  2. Barb says

    If I want to cheat and use canned beans, would I use 1 or 2 cans to equal the dried ones. Thanks for your help.

  3. Larry says

    whats the purpose of cooking the chickpeas? i have always made hummus with them right out of the can and so does everyone else i know

    • Larry says

      BTW i love the idea of this i live in Albuquerque and have pretty much endless supply of Hatch Green chile

    • says

      You can use canned beans, but dried taste WAY better. And this cooking method makes them softer so you have smoother hummus. It’s not too hard- you can do it!

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