Add a little spice to your life, or at least your hummus. Let’s start there. It’s 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.
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.
Season with salt and pepper to taste, let sit for 30 minutes and garnish with olive oil, chickpeas and diced chiles and eat!
This hummus is on fiiirrreee!
Hatch Chile Hummus
- ½ cup dried chickpeas pickled through and washed well (makes 1 1/2 cups)
- 1 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 good quality 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
- The night before hummus time, place ½ cup chickpeas with ½ teaspoon baking soda in a large bowl and cover them with cold water at least twice their volume. Soak overnight. The chickpeas will double in volume.
- The next day, drain and rinse the chickpeas and put them in a large pot with ½ teaspoon baking soda and cook for three minutes, constantly stirring. Add cold water to cover the chickpeas by at least 3 inches and bring to a boil. Skim off foam and cook for 1 hour until chickpeas are very tender and falling apart.
- 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.
- Season with salt and pepper to taste, let sit for 30 minutes and garnish with olive oil, chickpeas and diced chiles and eat!