Ah hummus… you wonderful dip than can be a spread and so much more. Can we just take a minute and note how far hummus has come in the last few years. Seriously from a nobody to stocked grocery shelves and bazillion recipes online/pinterest. Whoa! – good for you hummus!
I’ve been a fan of hummus for a long time. But I dabbled in living abroad, so I was exposed to hummus when I was little. I’ve slathered wraps, pita chips and chicken with his garbanzo bean spread and can never get enough. Also I’m purely amazed at the shear quantity of different ways you can flavor/make hummus. It’s pretty mind boggling actually. It’s also love. Any food that involves a few ingredients and can be done different every time is seriously the perfect food.
Now if you aren’t on the up and up the trick to making hummus super creamy and delicious is to remove the skins off the garbanzo beans. It’s pretty simple to do and makes a world of difference. A WORLD of difference.
To remove the little rascals you can go bean by bean and simple pinch the garbanzo bean and the skin comes right off. That seems tedious for some reason, so my go to method is… placing a few paper towels on the counter and spreading the garbanzo beans over top. I then proceed to give them a little massage action. Oh yeah, you’ve got to treat your food right. Just use the palm of your hand and lightly swirl/massage the beans around. They seem to jump ship of their skins and then I just pick them out.
For this hummus trip I went for a little roasted pepper and a little kick. Well depending on how crazy you get with the peppers a lot of kick. I opted for the roasting under the broiler way with these Hatch chiles. Super simple. Okay. Turn broiler on. Place peppers on baking sheet. Place baking sheet in oven. Rotate peppers ever five minutes until nice and charred on the outside. Remove from oven. Place in a resealable bag and closer up. Wait 10 minutes or until whenever you remember to come back to the kitchen. Then you simply remove the skins which peel right off – thank you broiler and resealable bag – and get rid of those seeds/stem and chop. Like I said super simple, but suuuuper delicious.
I’d like to take a moment to recommend that when handling chile peppers you opt for gloves.I did not when handling my Hatch chiles because I’d rather sound smart than act like it. So after handling them I noticed that there was this slight burny sensation in random places on my face. Hmm…weird. I mean, I only handled peppers and then just went about my day, maybe rinsed my hands off, MAYBE. Ugh! For the record I by no means wished death to take me at any time or felt the need to cover my face in ice cubes. It was simply more of a nuisance/irritation. Really not a big deal. BUT could have totally done without it. So, either wear gloves or wash those hands like the health inspector is coming. Seriously, be smarter than me – that’s a good place to start.
Now after all that (if you weren’t already) you may be concerned about the heat level of Hatch chiles thanks to me being an idiot and not properly handling/washing my hands and then telling you all about it. Really a solid scrub would have done wonders, oh and less face touching that too. Hatch chiles are a lot like Anaheim peppers if you have ever had those, they look similar as well. They are also not known to be seriously hot, lesser heat than a jalapeno actually (on the Scoville scale).
BUT peppers can range in heat from pepper to pepper. And because of that I always suggest using less of the indicated amount (on any recipe) and move your way up if possible. Since heat is kind of a personal preference and peppers/chiles vary it’s definitely best to be safe than sorry/burning your mouth off.
One super awesome thing about Hatch chiles that is different from other peppers is when roasted properly their flesh becomes almost like butter. Mmmmm roasted peppery butterness. So peppery butteryness + hummus = oh so good.
So what’s your heat preference? Oh no that’s too hot or please burn my face off?
I personally like heat, but I don’t want to sacrifice flavor. I still want to taste everything else in my meal/dish. Logan on the other hand – you might as well just hand him a blow torch. The amount of heat he wants/likes is beyond reasonable and he probably wont have any taste buds left after he’s done anyway. So blow torch fast and simple.
- 1 (15oz) can garbanzo beans, drained, rinsed and
- 2-4 roasted hatch chilies, skinned,
stem removed and seeded
- 1/3 cup tahini
- 2 tablespoons grapeseed or olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, pressed
- 4 tablespoons water
- salt to taste
- Place all ingredients in a food processor or high speed blender and blend until smooth. Adjust salt, water, and amount of chiles to liking. Refrigerate until cooled and ready to serve.