Green Chile Hummus

Hatch chile black beans last week, green chile hummus this week. I think moving to Texas has turned me into a chile convert. This afternoon, we even went to the Austin Chronicle’s Hot Sauce Festival, where our lunch consisted of corn tortilla chips with different salsas spooned over the top. Pineapple salsa, tomatillo salsa, chipotle salsa, corn and black bean salsa, etc., etc., etc.

I made my first batch of green chile sauce last week to go on top of some homemade veggie burgers, but there was a lot left over. I thought it might be good to add the rest to a batch of hummus, and oh! I was right. This still tastes very much like regular hummus, but hummus with a hug. It’s warm, but not overwhelming. We spread it on leftover veggie burgers, but I bet it would be really good with some seeded crackers, too.

Green Chile Hummus
2 cups cooked chickpeas
1/2 cup green chile sauce (recipe below)
1 clove garlic
2 tablespoons tahini
2 tablespoons olive oil
Juice of 1 lime
Salt, to taste

Put all ingredients in your food processor, and process until smooth.

Green Chile Sauce
1 lb green chiles, like Hatch or Anaheim, roasted, peeled, seeded, and chopped
1 clove garlic
1 tablespoon olive oil
1 cup water

Put all ingredients in a blender, and blend until smooth.

Hatch Chile Black Beans

This past week has seen the start of Hatch chile season here in Austin, and until a few hours ago, I didn’t know what all the fuss was about. In fact, until dinner tonight, I didn’t even think I liked chiles. Now, I get the fuss, and I’m joining in: You’ve got to try Hatch chiles—now.

I imagined putting two whole, roasted chile peppers into a pot of black beans would render the whole dish inedible. It would be so hot, your tongue would be numb. You’d be bathing in your own sweat. Fortunately, I now realize the ignorance of my ways—chiles, green ones, at least—these ones, at least, are mellow and sweet, warm rather than hot. And above all else, they’re wonderful.

We scooped these beans into locally made, whole wheat tortillas, and added some romaine lettuce leaves for crunch and avocado slices for…creamy delicious-ness. I imagine they’d be pretty good over rice, too.

Hatch Chile Black Beans
Inspired by Tom’s Black Beans

1 cup dry black beans, rinsed and picked over
1 bay leaf
2 Hatch chiles
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 medium tomato, chopped
1 teaspoon cumin
1 tablespoon chile powder
2 tablespoons brown sugar
1 tablespoon cocoa powder

First, cook the black beans. Put them in a medium-sized pot and cover with 2-3 inches of water, then add the bay leaf. Bring to a boil, then reduce to a simmer and cook until the texture is to your liking, about 45 minutes. When the beans are done, drain them, but make sure to reserve some of the cooking liquid

While the black beans cook, roast the chiles. If you have a gas stove, you can use tongs to do this over an open flame. If you have electric, put the chiles in a dry, medium skillet over high heat, turning every few minutes until the skin turns black. Once it does, set the chiles aside to cool.

Heat olive oil in a large skillet over medium heat, then add the onions, cumin, and chile powder. While the onions cook, peel the skins off your chiles, then chop chiles finely. When the onions are translucent, add the garlic, chiles, and tomato, and cook for a few minutes more. Add beans with about 1/2 cup of the cooking liquid, followed by the brown sugar and cocoa powder. Cook on low for another ten or so minutes. Serve.