Here you go…Number 2 of two “Not for Wimps” hummus recipes for today: Green Chile Hummus. After recreating Al’s Horseradish & Jalapeño Hummus, I had a hankering for something with heat and Southwestern appeal. I had another can of chick peas and a small can (they are so cute, aren’t they?) of green chiles. They are mild, so I knew I had to turn up the heat with other additions. Here is what I came up with:
Green Chile Hummus
1 – 15.5 oz. can of chick peas/garbanzo beans, drained
1 – 4.5 oz. can of chopped green chiles, drained
2-3 teaspoons freshly squeezed lime juice (If you use the concentrate, use a little less)
1 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 clove garlic, minced
1 green onion, chopped
Salt & pepper to taste
1/8 cup olive oil (or more, depending on how smooth you like your hummus)
Place drained chick peas, drained green chiles, lime juice, cayenne pepper, cumin, chipotle chili powder, garlic, green onion, salt, and pepper into the food processor. Turn it on and start drizzling in the olive oil until you have reached the desired consistency.
Baked flour tortilla wedges go wonderfully with this hummus. I just took my pizza cutter and sliced each flour tortilla into 8 slices. I sprayed a baking sheet lightly with cooking spray. Then I brushed each tortilla wedge with a little melted butter (or you can use olive oil). Season with salt and pepper and bake for a few minutes in a 350 degree oven. Watch them closely as they only take a few minutes!
I hope you try one of the two hummus recipes from today if you like a little kick with your dips. Let me know if you have any hummus recipes that stray from the “norm”…