Cooking Series: Chile Verde Hummus

Source: Epicurious

Photo Source: Unsplash,

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YIELD

8 Servings

ACTIVE TIME

40 minutes

TOTAL TIME

2 hours 40 minutes

INGREDIENTS

1. 1 bag Pita Chips

• 10 ounce Classic Hummus

• 4 Tomatillos, peeled and diced

• 1 Poblano Pepper, roasted, peeled, seeded and diced

• 2 Anaheim Peppers, roasted, peeled, seeded and diced

• 1 tablespoon Extra Virgin Olive Oil

• 1/4 cup White Onion, diced

• 1 tablespoon Garlic, chopped

• 1 tablespoon Lime Juice

• 2 tablespoon Cilantro, chopped

• 1/2 Avocado, chopped

• Salt

PREPARATION

1. Preheat the oven to 400°F. Place the tomatillos in a skillet or on a baking sheet and place in oven. Bake for 20 minutes until the skins begin to brown. Remove tomatillos from oven and chop coarsely. Warm the olive oil in a skillet over medium heat. Add onion and garlic and sauté until translucent and beginning to brown. In a food processor, combine the hummus, tomatillos, half of the onion and garlic mixture, half of the chilies, lime juice, avocado, cilantro and salt. Blend until smooth and pour in a bowl. Fold in the remaining onion and garlic and refrigerate for two hours. Serve with Pita Chips.

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