Chile Verde HummusHilary McMullen Photography
Recipe information
Total Time
2 hours 40 minutes
Yield
8 Servings
Ingredients
1 bag Stacy's® Fire Roasted Jalapeño Pita Chips
10 ounce Sabra® Classic Hummus
4 Tomatillos, peeled and diced
1 Poblano Pepper, roasted, peeled, seeded and diced
2 Anaheim Peppers, roasted, peeled, seeded and diced
1 tablespoon Extra Virgin Olive Oil
1/4 cup White Onion, diced
1 tablespoon Garlic, chopped
1 tablespoon Lime Juice
2 tablespoon Cilantro, chopped
1/2 Avocado, chopped
Salt
Preparation
Preheat the oven to 400°F. Place the tomatillos in a skillet or on a baking sheet and place in oven. Bake for 20 minutes until the skins begin to brown. Remove tomatillos from oven and chop coarsely. Warm the olive oil in a skillet over medium heat. Add onion and garlic and sauté until translucent and beginning to brown. In a food processor, combine the hummus, tomatillos, half of the onion and garlic mixture, half of the chilies, lime juice, avocado, cilantro and salt. Blend until smooth and pour in a bowl. Fold in the remaining onion and garlic and refrigerate for two hours. Serve with Stacy's® Fire Roasted Jalapeño Pita Chips.
Recipe notes
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