Hummus might the greatest food to become trendy in the last decade. Made from a base of ultra-versatile chickpeas, this creamy dip can be used for just about anything. This particular riff on traditional hummus incorporates ‘in my humble onion,’ the undervalued Anaheim Pepper. The beautiful light green color adds just a touch of freshness in presentation, and the subtle heat it provides adds the perfect amount of brightness to this savory spread.
- 2 1/2 Cups Cooked Chickpeas
- 2 Anaheim Peppers- Oven Roasted
- 2 Cloves Garlic
- 1/4 Fresh Cilantro
- 1/4 Cup Olive Oil
- Juice of One Lemon
- 1/4 Cup Tahini
- 1 1/2 Tablespoons Salt
- 1 Teaspoon Black Pepper
Prep your Anaheim Peppers by cutting the stems and removing seeds. In a 400 degree oven, roast the peppers until they begin to brown. Remove from oven and set aside to cool.
In a food processor, begin by blitzing the garlic and cilantro together until they are finely chopped. Add in the peppers, lemon juice, and olive oil and combine until you have a uniform mixture.
Add the chickpeas and tahini to the processor and blend until you have a creamy spreadable dip.
Lightly blend in the salt and pepper. Feel free to stream in more olive oil while combining until you have achieved your desired texture.
Serve hummus cold with vegetables or other crunchy food of choice. We personally love carrots and cucumbers. Garnish with additional cilantro or olive oil.