Last weekend my missus got an email from our neighbors asking if we wanted to share a box of hatch chiles because the time to get ’em is NOW. I wasn’t so sure what the fuss was all about but apparently these buggers have such a delicious taste they’ll haunt you year after year. So what exactly are hatch chiles? Click here for more info and then go straight to the grocery store to get ’em while you can because unlike other chile varieties, New Mexico Hatch Chiles are only available for 6 weeks each year during the months of August and September! And if you’re lucky your local store might even have them already roasted.
Hummus is one of my favorite, easiest & healthiest snacks. It’s my go-to when I want to munch on something. Here’s a bunch of previous recipes.
Makes 2 1/2 cups
2 Hatch Chiles – roasted, peeled and seeded. Roughly chop.
1 x 14 oz can garbanzo beans – drained
2 tbsp lemon juice
1/2 lemon – zested
1/8 tsp red chili flakes (or more if you like it spicy)
1/2 cup cold water
3 tbsp olive oil
S&P to taste
Put everything EXCEPT the oil into a food processor and puree for 20 seconds. Gradually add the oil as the machine is running. If you find the hummus is still a little thick add another drizzle water to smooth out.
Taste and season.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.