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Chile Verde Hummus

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Tomatillos and hummus create a cool and spicy dip perfect for STACY'S® Fire Roasted Jalapeño Pita Chips


1 bag Stacy's® Fire Roasted Jalapeño Pita Chips

1 container Sabra® Classic Hummus

4 Tomatillos, peeled and diced

1 Poblano Pepper, roasted, peeled, seeded and diced

2 Anaheim Peppers, roasted, peeled, seeded and diced

1 Tbsp Extra Virgin Olive Oil

1/4 cup White Onion, diced

1 Tbsp Garlic, chopped

1 Tbsp Lime Juice

2 Tbsp Cilantro, chopped

1/2 Avocado, chopped

Salt to taste



Preheat the oven to 400°F


Place the tomatillos in a skillet or on a baking sheet and place in oven.


Bake for 20 minutes until the skins begin to brown.


Remove tomatillos from oven and chop coarsely.


Warm the olive oil in a skillet over medium heat. Add onion and garlic and sauté until translucent and beginning to brown.


In a food processor, combine the hummus, tomatillos, half of the onion and garlic mixture, half of the peppers, lime juice, avocado, cilantro and salt. Blend until smooth and pour in a bowl.


Fold in the remaining onion and garlic and refrigerate for two hours.


Serve with Stacy's® Fire Roasted Jalapeño Pita Chips.

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