Hatch chiles are in season! In celebration of my favorite season, I made a hatch chile hummus :-).
These are the perfect chiles to fire roast and include in your cooking.
I first discovered hatch chiles when we were living in Austin. Hatch chiles were so popular that festivals were created to celebrate their spicy goodness. Huge fire roasters could be found at many restaurants like one of my favorites, Chuy’s. Even Whole Foods has fire roasters in their parking lots during hatch chile season. And the hatch chile craze has spread to other cities. When we were in Boulder a couple of weeks ago, the Whole Foods in Boulder also had a big fire roaster in their parking lot!
- 1 can organic garbanzo beans, rinsed
- ⅓ cup fire roasted hatch chiles
- 2-3 tablespoons lemon juice (I add 2 then end up adding one more for more flavor in the end.)
- 1 large clove garlic
- 2 tablespoons olive oil
- 2 tablespoons water
- ¼ teaspoon salt