It is still Hatch Chile season! I love being able to buy fresh roasted hatch chiles at my local Whole Foods. I love the spicy, smokey flavor of hatch chiles. One of my favorite pre-paleo snacks was hummus. I loved the creamy texture and all the different flavors that could be imposed on the semi-neutral chickpea base. I was sad to say goodbye to my beloved hummus but I just didn’t see a way to make it paleo. That is when I stumbled upon Amy from Paleo Cupboard’s hummus recipe, and fell in love with the paleo version! I’ve made Amy’s dip countless times, sometimes throwing in my own spices to mix things up. With more hatch chiles then I knew what to do with, I thought why not make them into a dip. From that this hatch chile dip was born! It is creamy and slightly spicy and the perfect snack served with sweet potato chips or baby carrots.
Did you know that I work in a library? I don’t talk about my real job much but I started writing for my company’s blog, and I am so excited. Since college, I barely set foot into a library before I starting working at one. Little did I know I was underutilizing one of the greatest free services in America. Not only does the library have books (obviously), it also has ebooks and e-audiobooks. You don’t even have to go to the library to use a lot of it’s resources. Also there is cookbooks. Rows and rows of all sorts of cookbooks, and of course paleo cookbooks! I know what it is like to lust after every new paleo cookbook, and not be able to buy them all. With the library, you get the chance to make all those coveted cookbook recipes for free! I am such a lover of the library now. I tell everyone and I don’t care how much of a nerd it makes me sound. For my first post, I sharing some of my favorite buzz worthy reads I’ve read lately! You can check it out here!
I am always looking for good books to read. What is the last book you absolutely loved?
Ingredients
- 1/4 cup lime juice
- 1/4 cup tahini
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 2-3 tbls roasted hatch chiles, deseeded
- 1/2 lb zucchini, peeled and chopped
Directions
- Mix all ingredients together in a blender until smooth. You might have to scrap down the sides a few times.
- Start with 2 tablespoons of hatch chiles. If you prefer more spice, add the remaining tablespoon.
Notes
If you can’t find fresh roasted hatch chiles, you can use the kind in the can.
Enjoy this hatch chile dip!
x vanessa
This looks delicious! I’m going to give it a go with regular old chillies, can’t wait :)!
Awesome!
This sounds so flavourful! I need to find some hatch chiles now!
Yeah! Thanks Erin!!