Hatch Chili Hummus with Pickle Salsa
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Directions
Item No.
261643
Item No.
370423
Item No.
553927
Ingredients
- 1 ½ Cups dry chickpeas (you could also use 32 ounces of canned chickpeas, well rinsed)
- 1 jar Stonewall Kitchen Pickle Salsa
- 2 Tablespoons Urban Accents Hatch Chili Everything Taco Rub
- 2 Tablespoons tahini
- 1 Tablespoon lemon juice
- Salt to taste
- Extra Virgin Olive Oil
- ½ teaspoon baking soda
- Stonewall Kitchen Yellow Tortilla Chips or raw veggies for dipping
Directions
- Place dry chickpeas in a large container and cover with 6 cups of water. Cover with a lid or plastic wrap and allow to sit at room temperature overnight.
- Rinse soaked chickpeas, place in a sauce pot, and cover with cold water. Add baking soda and bring to a simmer. Cook until chickpeas are totally cooked through, at least 30 minutes. Remove from heat and drain chickpeas, reserving 1 cup of cooking liquid.
- Place drained chickpeas, lemon juice, tahini and Hatch Chili Rub in food processor and puree until completely smooth, about 5 – 8 minutes. If using canned chickpeas, skip straight to this step. Taste for seasoning, add salt and more Hatch Chili Rub if needed. Allow to cool to room temperature.
- Spoon into a large, shallow bowl to serve. Cover generously with Pickle Salsa and drizzle with Olive Oil. Serve alongside your choice of chips or vegetable crudité for dipping.
