Hatch Chile Black Bean Hummus

Unless you have been living under a rock, or glued to eclipse websites (which I've recently come to realize is pretty much the same thing), then you may not know that it's hatch chile season. ​

Hatch Chiles are named after the growing region from which they originate, Hatch, New Mexico. The intense sunlight and cool nights that this valley provide result in a uniquely flavored chile that's unrivaled by any other. Meaty, and with mild to medium heat, they are ideal for standards such as Chile Con Queso and Chile Rellenos, but if you allow your imagination to take hold, you will find that they are an excellent addition to almost anything from your morning eggs to your evening soup, snack, or salad.

 This is my third recipe using hatch chiles, and I am struggling to decide which one I like the best. I should probably let you decide, so here is my first concoction pairing the chiles with black beans for a unique and delicious hummus. 

Hatch Chile Black Bean Hummus

1 15-ounce can black beans, rinsed and drained
1 small Melissa’s Hatch Chile, roasted and seeded
1/4 cup chopped cilantro
1 tablespoon sherry vinegar
1 tablespoon tahini
1 tablespoon olive oil
1/4 - 1/2 teaspoon cumin
Pinch salt

Blend in a bullet blender, food processor, or regular blender until smooth and creamy. Serve with crackers or crudités.

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Basil Hummus

Ten years ago (and even as I write this I cannot believe it has been that long) Mr. O-P and I, along with another couple, had lunch at The Boathouse, located in one of St. Louis' iconic attractions, Forest Park. We started our meal with Basil Hummus and Pita Bread. I remember it as being very delicious, so much so, that I wrote a letter to the food editor of the Post-Dispatch requesting the recipe. They managed to get it, and published it in the paper in September of 2005. I was thrilled. So thrilled, in fact, that I put it aside, and never thought about it again.

Fast forward ten years, and this year's bumper crop of basil, that had me searching for recipes and, lo and behold, there was the recipe for basil hummus. Last night I made it, and spent the rest of the evening wondering why it took me so long to make this very easy, can't-stop-eating-it tasty snack. I had to adapt the original recipe to reflect what I had on hand, but I cannot imagine it being any better.

Basil Hummus

Adapted from a recipe from The Boathouse

1 9-oz. package Melissa's Peeled & Steamed Garbanzo Beans

3/4 ounces fresh basil (approximately 1 cup, tightly packed)

2 teaspoons chopped garlic

2 Tablespoons tahini

1 teaspoon balsamic vinegar

1/8 teaspoon kosher salt

2 Tablespoons olive oil

Combine Melissa's steamed garbanzo beans and accompanying liquid (if you use canned garbanzos, drain them, reserving liquid to add after blending in order to achieve desired texture) along with the basil, garlic, tahini, vinegar, salt, and olive oil in the work bowl of a food processor (having now made this twice, I found a Ninja blender works far better than a food processor here, so if you have one of those, use it), and pulse until blended and smooth.

The Boathouse suggests serving it on a plate garnished with chopped tomatoes, diced cucumber, crumbled feta, Greek olives and parsley.

Serve with warm pita wedges, or do as I did and mound it into a ramekin and grab a box of crackers. You just can't go wrong with this delicious hummus.

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Red Pepper Hummus from PW Pizza

My penchant for roasted red peppers is well known. I always have an open jar in the fridge (as you saw here) and an extra jar (or two) in the pantry. As I type this I have thin slices of seared strip steak in the crockpot along with sliced onions, tomatoes, and roasted red peppers yielding, I hope, a delicious dinner of pepper steak this evening, and a tasty filling for soft tacos tomorrow night. But I don't want to get ahead of myself.

I'm a fan of hummus, but not the plain garlic-tahini-and-chickpea variety. No, I like hummus with a sense of style. My two favorites are fresh basil hummus and roasted red pepper hummus (a lovely duo on the holiday sideboard, by the way). As a rule, hummus is very easy to make. Keeping some simple ingredients on hand will never leave you wanting when guests drop by, or you're invited on the spur of the moment and don't want to arrive empty handed.

This recipe is from PW Pizza in the Lafayette Square neighborhood of St. Louis, and was published recently in the St. Louis Post-Dispatch. It is easy to prepare and oh, so delicious. It's a great dip, but also makes an excellent sandwich spread, adds great taste to deviled eggs, and brightens up even the simplest of salads when stirred into Ranch dressing. I like mine extra smoky and with a lot of zing so doubled up on both cumin and lemon zest. Yummy!

Red Pepper Hummus from PW Pizza

Yield: 2 1/4 cups

8 ounces Melissa’s fire roasted red peppers, drained

2 (15-ounce) cans garbanzo beans, rinsed and drained

1 clove garlic

1/2 teaspoon grated lemon zest (colored portion of peel)

1 tablespoon fresh lemon juice

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

Ground red (cayenne) pepper

2 1/2 tablespoons olive oil

2 tablespoons crumbled feta cheese

Warm pita wedges or fresh vegetables, for serving

1. Cut a few strips of roasted red pepper to use for a garnish; set aside.

2. In a food processor fitted with the steel blade, combine the remaining roasted red peppers, garbanzo beans, garlic, lemon zest, lemon juice, black pepper, cumin and a dash or two of cayenne. Pulse to chop and combine ingredients. With the motor running, slowly add the oil through the feed tube, processing just until combined. Stop the processor to scrape the sides as necessary.

3. To serve, mound hummus on a platter. Top with feta cheese and reserved red pepper strips, then surround with warm pita wedges or fresh vegetables.

Per 1/4 cup serving: 175 calories; 5g fat; 1g saturated fat; 2mg cholesterol; 6g protein; 26g carbohydrate; noa sugar; 4g fiber; 465mg sodium; 50mg calcium.

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