Sorry, I kinda forget.... I was not even going to put the two together until I started making the hummus. Then I thought to myself, hey, put a hatch in the hummus and add the hatch pesto! I have a bunch frozen as well. Just can't help myself!
OK, for the pesto:
I used hot hatches and only removed part of the seeds.
6 roasted hatches, skins removed, seeds removed for milder
2 cloves garlic
1 lime, zest and juice
1/4 c pine nuts
1 c cilantro
1/4 c good olive oil
1/4 c grated parmesan
1/4 c grated asiago
salt and pepper to taste
Put all ingredients in food processor except for olive oil. Pulse a few times and add half of the olive oil. Pulse again and then add the remainder of the olive oil and them pulse to desired consistency. I left mine kinda chunky.
Store in air-tight container and chill in frig for an hour at least. Serve on whatever you like, this stuff is good on a bumper as Emeril puts it.
For the hummus:
1 can of chick peas drained and rinsed
1 hatch chile peeled and seeded if desired
1 t green hatch chile powder. (I found this at my local farmers market)
2 cloves garlic
1 lemon, zest and juice
2 T tahini
salt to taste
1/4 to 1/2 c of good olive oil. Depending on the consistency you like.
Combine all ingredients in a food processor except for olive oil. Turn processor on and drizzle oil until it reaches the desired consistency. Let the processor run for a full two minutes. It will make it smooth and velvety!
Spoon hummus into a bowl, create a little hollow in the middle of the hummus and add some of the pesto. Garnish with a bit more olive oil and a few pinches of hatch chile powder.
Enjoy!