Green Chili Hummus

So I made my first attempt at making Hatch chili white bean hummus and it turned out great! It's pretty dang close to the hummus I love from Lantana. I read the ingredients which included white beans(no specifics, just white beans) hatch chili, sunflower and or olive oil, and a few other things.
I wasn't sure what kind of white bean to get, so I decided to go with great northern. I bought a bag of dried and soaked some overnight and cooked the next day. I always cook my dry beans with garlic and onion powder for extra flavor.

These are the chilis I used. I tasted them and any canned green chili will do. Etta and Keeks are having a tumble in the background!

                                                      Hatch Chile White Bean Hummus

• 2 1/2 Cup Cooked White beans, or One can
• 1 4 oz. Can of diced green hatch or green chile (roasted)
• 1 Tsp. pickled Jalapeno plus 1/2 Tsp. Juice
• Juice of Half a Lemon
• 3/4 tsp. Salt
• 1 1/2 T. Tahini

Add the beans, tahini, salt, lemon juice, jalapenos plus juice and three tablespoons of the green chile to your food processor and whiz until smooth and creamy. Once the hummus is blended, add it to your serving dish and put the remaining green chiles on top.

Although the original hummus has oil I made mine oil free. I'm not against oil but I also don't feel a need to use it when it isn't needed. I feel like tahini gives hummus the extra creaminess and fattiness it needs. And this hummus is super creamy. I had the rest of my Lantana hummus right before I made this so the taste was super fresh in my memory and this is pretty dang close! And for people who are spice sensitive, the canned roasted green chiles are very mild. I'm sure there are hot versions, but all that I've had are very mild.

In other kitchen news I made this red lentil, potato and soy curl curry last night. I also made some homemade cilantro lime rice to go with it. I made a big batch and I'm taking some to a coworker. It turned out really creamy and delicious. I really love how the red lentils just kind of become one with the broth. The coworker I'm sharing with is not vegan and I think she'll appreciate soy curls toothsome but not trying to be meat texture.

If anyone is interested these are the jalapenos I used in my hummus. I could tell in the original they use pickled jalapenos because it has that little tang. I think it's the juice even more than the peppers that gives it that extra zip!