Lately, I have had hummus on the brain. We used to make it all the time, but then fell out of the habit. Will loved to experiment with different beans and flavor combos. He was actually the brains behind this version I whipped up over the weekend. He wanted to make a hummus that featured the flavors of where he grew up – New Mexico. So, this hummus is made from pinto beans, pine nuts, and two kinds of chile – red and chipotle. (I’m a little obsessed with chipotle at the moment. I want to put it in everything!)
This hummus was great served up with tortilla chips and/or fresh vegetables. Garnish it wait a bit of fresh cilantro and a drizzle of olive oil for a pretty presentation. If you can’t find a hatch red chile sauce (Whole Foods usually has it in the International section), you can replace it with your favorite enchilada sauce. Honestly, you can’t go wrong with a good enchilada sauce!Print
A fun alternative to your normal hummus recipe. This southwestern chile hummus has a smoky, spicy kick and a pretty red hue from a combo of chipotle and red chiles.
- 1/2 cup pine nuts
- 1/4 cup + 1 tablespoon olive oil
- 1 1/2 cups (One 15 oz. can) pinto beans (drained and rinsed)
- 1/2–1 teaspoon canned chipotle chiles in sauce (depending on your spice preference)
- 2 1/2 teaspoons red chile sauce (or red enchilada sauce)
- 2 cloves garlic
- Salt and ground black pepper to taste
- Preheat oven to 250 degrees Fahrenheit.
- Spread pine nuts into a single layer on a baking sheet and roast for ~20 minutes or until aromatic.
- Transfer to a blender or food processor and add the tablespoon of olive oil. Puree until smooth and creamy, similar to all natural peanut butter or tahini. Adjust the amount of olive if needed to help it blend.
- Add the rest of the ingredients. Puree until smooth.
- Serve with chopped veggies and tortilla chips!
- Serving Size: ~1/4 cup
- Calories: 140 kcals
- Sugar: 0.5 g
- Sodium: 200 mg
- Fat: 11 g
- Saturated Fat: 1.3 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg