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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