Homemade Hatch Green Chili Hummus
Hatch Green Chili Hummus — The recipe I am sharing with you today is NOT the fastest or simplest way to acquire this type of food — but WOW!!! The extra effort is so amazingly worth it. And actually, the process is as fast as could be hoped for –unless you are buying it pre-made.
I am talking about hummus. Do you like hummus? Have you tried it? Have you ever tried homemade–with canned beans? Well, I am going back to the beginning with this recipe…starting with dried beans.
Did you know you can buy dried garbanzo beans (I bet you did – but I didn’t!)? I found them at the grocery store the other day and grabbed them mostly out of curiosity. Once I had those little gems in my possession, I knew I needed to find tahini paste. That stuff is tricky to find, but my diligent search was a success. To my surprise, tahini paste is expensive — but one jar of tahini paste makes approximately 27.5 cups of hummus, so I think the cost works out in my favor in the long-run haha!
- 1 c garbanzo beans (chickpeas)
- 4 c water
- 1 garlic clove
- 2 t oil
- 1 T fresh parsley leaves
- 1 small garlic clove
- 2 T tahini
- 1 t kosher salt
- 1-2 T (must be fresh!!) lemon juice and the zest of 1 lemon
- 1 T Hatch green chili powder, medium or mild depending on personal preference.
- 5 T water, or more to reach desired consistency (use reserved cooking liquid)
- 1/4 c olive oil
- Place garbanzo beans, garlic clove, oil and water in the cooking pot of the Cuisinart Electric Pressure Cooker. Lock lid in place. Select High Pressure. Set timer for 40 minutes. When audible beep sounds use Natural Pressure Release to release all of the pressure. When float valve drops, remove
- lid carefully, tilting away from you to allow steam to disperse. Test garbanzos; if still firm, select Simmer and cook until they reach soft consistency. (Garbanzo beans will also continue to cook as they sit in the hot water.) Strain. **reserve some of the cooking liquid.
- Place cooked garbanzos in the work bowl of food processor fitted with metal chopping blade. Add parsley, garlic, tahini, salt, and lemon juice & zest and chili powder in bowl and pulse to combine. Scrape work bowl and with machine running add the water and olive oil until smooth. Taste and adjust seasonings accordingly.
- Serve with pita and vegetable crudités.
- *I doubled this entire recipe - but did NOT double the cooking time. I added 2 t cooking oil and 1 clove of garlic to the pressure cooker prior to cooking. Reserve the cooking liquid to thin out hummus to desired consistency. Use juice and zest from a real lemon.
In order to take the strong canned flavor out of hummus, I omitted the can from the recipe. (I know, you can count on me to bring deep thoughts into the discussion!) But, as usual, I didn’t have all day and night to soak and simmer the garbanzos so I pulled out the handy pressure cooker. In forty minutes, I had a pressure cooker full of delicious creamy little golden nuggets. I doubled the recipe in the pressure cooker recipe booklet and saved half of the batch to freeze for a later use (I have a curry recipe in mind that I think will make these babies sing the National Anthem…or some national anthem).
The big deal in this recipe is the addition of the Hatch Green Chili powder. This batch was made with mild, but I will use medium for an added kick next time. I made a few other adjustments that I think were for the best:
1 – I added large garlic clove & 2 t cooking oil to the pressure cooker before the beans were cooked.
2 – I reserved the cooking liquid to help reach the desired consistency, so don’t make the mistake of throwing it down the drain.
3 – I added the zest of the lemon along with the juice if the lemon — yum!
This recipe will take your from being a hummus wallflower to a hummus snob…just you mark my words.