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
Need to make a substitution?
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.