Chile Verde Hummus
Tomatillos and hummus create a cool and spicy dip perfect for STACY'S® Fire Roasted Jalapeño Pita Chips
✓ 1 container 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 Tbsp Extra Virgin Olive Oil
✓ 1/4 cup White Onion, diced
✓ 1 Tbsp Garlic, chopped
✓ 1 Tbsp Lime Juice
✓ 2 Tbsp Cilantro, chopped
✓ 1/2 Avocado, chopped
✓ Salt to taste
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 peppers, 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.