I *heart* hummus.. and I *heart* green chiles from New Mexico. After Jo’s inspiring Jalapeño & Cilantro hummus, and after not finding any green chile hummus in the Co-Op in Santa Fe on my trip home from Lake Tahoe.. I decided to make my own green chile hummus using green chiles from El Patio de Albuquerque (the source of our green chiles in such recipes as Green Chile Potatoes and Green Chile Rice). I think at this recipe, it’s a good medium heat — mellow enough for dad, but enough to tell there’s some heat present. If I were making it solely for myself (or Jo), I’d probably add another 2 TBSP of green chile sauce. If that’s the case, you’d probably also have to add in more chickpeas so it doesn’t get too runny of a consistency. Without further ado.. here’s Green Chile Hummus!
2 C cooked chickpeas
3 small (or 1 medium-large) garlic clove
4 TBSP Green Chile Sauce – I used El Patio de Albuquerque’s house-made sauce..but you may use any green chile sauce of choice
3 TBSP fresh lime juice
3 TBSP olive or safflower oil
1/2 tsp salt
1/2 C fresh cilantro
1. Put chickpeas, garlic, green chile sauce, salt, olive oil and lime juice in food processor and blend until very smooth (1-2 minutes).
2. Add cilantro and pulse the food processor a few times, until cilantro is mixed in.
3. Remove from food processor and serve, or store in refrigerator for up to a couple of days.
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