It’s hatch chile pepper season in Texas and that means time to make hatch-flavored everything! Of course, since I love hummus, there was no better way to honor the hatch chile flavor than in a delicious hummus!
As with all my hummus recipes, this makes a great snack, meal or you can eat it plain in a bowl!
This recipe also contains pine nuts, which gives it an extra creamy and nutty flavor!
So without further ado…let us begin!
You will need
- 2 cups cooked chickpeas o
- 2 large hatch chile peppers
- 1 tbsp pine nuts
- 1 clove garlic
- 2 tbsp olive oil
- 2 tbsp coconut oil
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- juice of 1 lime
Heat a pan on high heat and add the 2 tablespoons of coconut oil. Add the hatch chiles to the pan and roast in pan until browned on all sides. Remove from heat then add the peppers to the blender with the rest of the ingredients.
Add all ingredients to your high-powered blender, and blend on high, about 30 seconds. You may need to stop the blender to push down the ingredients and make sure everything is mixed.
Once the mixture is fully blended, take it out and top with some extra pinenuts.
Eat with vegetables, chips, or whatever you want! Hummus will keep great in the refrigerator for up to a week!