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1
Heat the oven to 400 degrees.
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2
Line a small baking pan with foil.
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3
Cut off the top of the head of garlic so that each clove shows a little.
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4
Place the garlic and the hatch chiles on the pan and drizzle with olive oil (dont be shy on the garlic!).
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5
Take another small piece of foil and place the olives in the center with the sprigs of thyme.
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6
Wrap the olives in a tight package and place on the baking pan.
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7
Roast for 20 minutes and then turn on the broiler for the last 5-10 minutes or until the chiles and garlic look nice and toasted.
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8
Turn the chiles at least once.
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9
Remove and cool.
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10
Meanwhile, combine the chickpeas, tahini, remaining chopped clove of garlic, the warm water, lemon juice, 2 tablespoons of olive oil, cumin, and the salt in a food processor.
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11
Pulse until creamy.
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12
Take out 2/3 of the hummus.
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13
When the chiles are ready, slice them down the middle.
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14
Remove the seeds and peel off the charred skin.
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15
Blend them with the first 1/3 of hummus along with the cilantro.
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16
Clean the bowl and put in another 1/3 of the hummus.
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17
Discard the thyme sprigs from the olive mixture and put the olives in to blend.
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18
Clean the bowl again and put in the last 1/3 of hummus.
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19
Squeeze each clove of garlic out into the food processor and blend.
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20
Top the chili hummus with extra cilantro, the olive hummus with chopped olives, and the roasted garlic hummus with paprika.
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21
And for the final touch, heat up some pita bread for dipping.
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22
I took the skins off the chickpeas, but Im not sure how worth it this step is.
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23
Its pretty time consuming, and Im not sure you would be able to tell once theyre blended in the food processor.
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24
But if you feel the need to do this, heres a little trick: spread out the chickpeas on paper towels and place another paper towel on top.
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25
Gently rub the the chickpeas around and the skins will start to loosen/fall off.
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26
It wont get them all, so youll still have some squeezing to do.
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27
Let me know if you have any suggestions!
