A few days ago, a friend invited me and the family for Christmas Day. She said to make appetizers and bring some with me. So, I love to make hummus. She loves it too and I knew she would love it. I adapted a recipe I found on one of the Yahoogroups a long time ago. It called for fresh red chiles, which I can't find at this time of the year. Instead I used dried green chile I bought at a chile festival last year and it came out great.
Green Chile Hummus
adapted from The Global Vegetarian by Jay Solomon
2 tbsp green chile powder* see note
1-15 oz can chickpeas, drained
1/2 cup plain yogurt
3/4 cup tahini (sesame seed paste)
juice of 1 lemon
1/4 cup extra-virgin olive oil, or more for a smooth paste
2 cloves garlic, minced
1/2 tsp ground cumin
3/4 tsp black pepper
1/2 tsp salt
2 tbsp cilantro, minced
Place chickpeas in food processor fitted with an S blade. Puree. It will be quite thick. Drizzle in some olive oil until you get a smooth consistency. Add remaining ingredients and pulse a few more times.
With spatula, remove to serving bowl and serve with fresh veggies and taco chips.
Makes about 2 cups of hummus
Original called for 2 ripe red chiles.
* Green chile powder is not easy to find. If you can find it, use it. If not, then use a can of green chiles that are drained of their juices. Dry them off well. Puree with the remaining ingredients.
If you wish a more toasty flavor, use the fresh chiles and roast them on a grill OR under the broiler for 4-6 minutes. Turn occasionally.