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Photo Credit: Pixabay.com

Green Chili Hummus Courtesy of The Fat Cactus as featured in Trailer Food Diaries: Austin v2. The New Mexican green chile is the star of this popular dip. This makes about 1 quart. 3–4 medium-sized garlic cloves 1 jalapeño (roughly chopped) 1 (29-ounce) can garbanzo beans or 2 (15ounce) cans, drained and rinsed 1 tablespoon tahini ½ teaspoon cumin salt and pepper juice of 1 lime ½ cup water ½ cup extra virgin olive oil 1 cup mild chopped green chiles (if using hot, omit jalapeño and only use ½ cup) 2 teaspoons sambal oelek (optional, but I like and suggest it) ¼ cup packed chopped cilantro Place garlic and jalapeño in food processor and run until finely chopped. Add beans, tahini, cumin, salt, pepper and lime juice and process. Begin adding water until a thick puree forms but is still pretty tight. Next drizzle in oil. Paste should be smooth but still a little “tighter” than normal hummus.

Photo Credit: Pixabay.com

Trailer Food Diaries, Austin Edition Vol. 2 Written by Tiffany Harelik

Taste and adjust salt, pepper and lime juice if necessary. Add green chiles, sambal and cilantro and pulse until combined but not really blended. Alternatively, you can remove hummus to a bowl and fold in chiles and cilantro to keep from over processing. Serve with frybread, pita, tortilla chips or fresh veggies.

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Profile for Ranch & Reserve Magazine

Ranch & Reserve Magazine Vol 1 Issue 8  

Catch the 'Top 5 Reasons a Guest Ranch is a HOT Destination' for your summer reading! Also includes features on Texas wines, The Green Door...

Ranch & Reserve Magazine Vol 1 Issue 8  

Catch the 'Top 5 Reasons a Guest Ranch is a HOT Destination' for your summer reading! Also includes features on Texas wines, The Green Door...

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