Chile Verde Hummus
- 1 bag Stacy's(R) Fire Roasted Jalapeno Pita Chips
- 10 ounce Sabra(R) 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
- Preheat the oven to 400u0b0F. 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 saute 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(R) Fire Roasted Jalapeno Pita Chips.
chips, pepper, peppers, olive oil, white onion, garlic, lime juice, cilantro, avocado, salt
Taken from www.epicurious.com/recipes/food/views/chile-verde-hummus-56389853 (may not work)