Roasted Hatch Chile Hummus

By KDHarmon

Ingredients

• 1 lemon
• 1 handful fresh parsley
• 2 Hatch chiles (or Anaheim or mildly spicy fresh peppers)
• 2 red bell peppers
• 15 oz can garbanzo beans
• 1 Tbl extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp smoked salt

Preparation

Step 1

Put parsley in food processor and mince finely. Scrape into bowl and set aside.

Broil peppers until skins are blackened and puffy, about 10 minutes. Remove from baking sheet and place in paper bag. Roll bag shut and set aside until completely cool. Once completely cooled, remove from bag and peel off skins.

Zest lemon into processor, then juice lemon. Add all but parsley and blend until very smooth, stopping occasionally to scrape down the sides. Add additional sea salt if needed.

Move hummus to bowl and stir in almost all the parsley. Garnish with a drizzle of olive oil, lemon zest and parsley.