Roasted Hatch Chili Hummus
Makes 2 1/4 cups
1 (15-ounce) can chickpeas, rinsed and drained
6 to 8 roasted mild Hatch green chilies, peeled and seeds and membranes removed
1/4 cup tahini
1 teaspoon ground cumin
1/2 teaspoon French gray sea salt (or sea salt of your choice)
3 tablespoons fresh squeezed lemon juice
2 tablespoons olive oil
1/4 teaspoon paprika
1. Puree the chickpeas, 6 of the chilies, the tahini, sea salt, lemon juice, and olive oil together in a food processor until relatively smooth, scraping down the sides of the food processor as needed. Taste the hummus to decide whether or not you want to add any additional chilies.
2. Continue processing until the hummus is smooth and creamy. If it is too thick, add 1 to 2 tablespoons of water until it reaches the desired consistency.
3. Transfer the hummus to a bowl and sprinkle with the paprika before serving.