Roasted Hatch Pepper Hummus

I'm starting to have a pretty heated love affair with hummus. No pun intended.

I saw a hatch pepper hummus at Whole Foods and decided to make it myself. I've realized a lot of my inspiration comes from Whole Foods. They have some really amazing stuff but sometimes the price tag is a little outrageous. I would much rather try to make it myself. I save money and I get to blog about it. Pretty good deal if you ask me.



Roasted Hatch Pepper Hummus

1 can chickpeas
2 hatch peppers
3 cloves garlic
1 lemon, zest and juice
1/4 cup tahini paste
olive oil
salt
pepper

1. Roast a hatch pepper on the stove until the skin is charred. Then cover it in foil and trap the steam in so that the skin will come off easily. Cover for about 10 mins.



2. Combine chickpeas, garlic, tahini, lemon zest and lemon juice in a food processor. Stream in olive oil until desired consistency is reached.

3. Skin the hatch pepper using the back of your knife and/or fingers. Remove stem and seeds and slice up.



4. Combine hatch pepper with the chickpea mixture and blend until smooth.



Hatch pepper hummus is good with chips, veggies and as a spread on bagels and toast. Next time around I think I will add a little cayenne pepper to the mix to raise the heat. But, this was still really delicious. I now have a decent amount of hummus in my fridge for the week. Can't wait!