Hatch Hummus

Roasted Hatch chiles give this traditional hummus preparation a vibrant green color and toasty flavor. Makes 4 servings 1 (15 ½-ounce) can chickpeas, drained and rinsed

Juice of 1 lemon

1 clove garlic, smashed and

minced into a fine paste

½ cup tahini

½ teaspoon kosher salt

¼ freshly ground black pepper

½ cup Hatch chiles, roasted, skins and seeds removed, chopped

1 tablespoon olive oil

1 tablespoon pistachios, lightly

crushed in a mortar

¼ teaspoon mild red chile flakes

such as Aleppo (optional)

Instructions:

Add chickpeas, lemon juice, garlic, tahini, salt, black pepper and half the chopped Hatch chiles to a food processor and process until smooth, adding additional Hatch chiles as needed to achieve desired consistency. Mince the remaining 1 tablespoon of chiles for garnish. To serve, top with reserved chiles, drizzle with olive oil and sprinkle with pistachios and chile flakes if desired.

Nutrition per serving:

368 calories, 21 g fat (3 g saturated fat), 0 mg cholesterol, 527 mg sodium, 35 g carbohydrates, 8 g dietary fiber, 2 g sugar, 12 g protein