Hatch Chile Hummus

Ingredience

15 oz Chickpeas, either canned or, cooked in your Instant Pot, drained

2 Hatch Chiles, roasted, skinned, stem removed and seeded

1/3 C. Tahini

2 Tbsp Extra Virgin Olive Oil

2 Garlic Cloves, pressed

4 Tbsp Water

2 Tbsp Lemon Juice

Pokyny

Remove the chickpeas from their skins before starting (entirely optional but makes for a much creamier hummus).

Place all ingredients in the food processor OR your high quality blender and blend until smooth.

Add salt (to taste).

Taste test and determine if you need an additional Hatch Chile.

Refrigerate until ready to serve.

Store leftovers in the fridge with a thin layer of olive oil on top to keep it fresh.