Roasted Poblanos. I love them. I mean, I loveloveLOVE them. And luckily for me, they are used regularly in recipes all across Texas. Not only are they used for classic recipes like Chile Rellano (stuffed, battered, and fried–yum!), but they have a versatility all their own.
On a recent exploration of various neighborhoods here in San Antonio, my husband and I stumbled upon a little neighborhood gem called Alberico Fine Wine. It was a Saturday afternoon, and we were looking for a good glass (or bottle?) of wine, and perhaps a little nosh. The wine was a Chappellet Mountain Cuvee Red Blend that was fantastic, and we’ll be trying that again for sure. However, what really got our attention was the twist on a classic recipe that we had the privilege to try.
We ordered a falafel platter that was to include hummus, labneh (which is a Middle Eastern-inspired cross between yogurt & cheese) and vegetables. Unfortunately, our waiter reported that they were out falafel. <sad face> However, he said that the chef wanted to offer us a chance to try something new that he had whipped up–a Poblano Hummus. We’re adventurous, so of course we said yes!
So glad we did. It was a “head slap” moment, one that makes you say to yourself “now why didn’t I think of doing that?” Of course I had to take a picture for posterity.
Yeah, you reached for the computer screen, didn’t you…
We then had the pleasure of meeting and talking with the chef, Marshall (it was mid-afternoon, so he wasn’t yet slammed with a dinner service). We chatted about varying ingredients for dishes like this, whether or not he roasted the peppers (he used raw ones to bring out a fresher flavor in the hummus), and general food-focused (OK, obsessed in my case) stuff. I told him that we loved it so much that I was going to make it that very night.
And I did. Clearly I have no patience when a great inspiration like this comes along!
See how happy this made us??
We had such a lovely afternoon that we’re already planning our next visit to Alberico Fine Wines for a full dinner. Oh, the menu variations and explorations to try!
In the meantime, I’ll be eating this Roasted Poblano Hummus on everything–maybe even just with a spoon.
| Servings | Prep Time |
| 8 people | 30 minutes |
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When you roast Poblano Peppers (or any peppers, for that matter), you are coaxing out the deep and rich flavors in the skins of those peppers. The oils that are released during roasting add a depth to dishes that is undeniable. While you can purchase jarred peppers, it's so easy to roast your own there's no excuse not to! And adding this rich pepper to traditional hummus ingredients is a match made in heaven. You'll wonder where this version has been all your life!
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- 1-15 oz. can chickpeas, drained
- 2 cloves garlic
- 1/4 cup tahini paste (see note below)
- 2 medium poblano peppers, roasted
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/4 cup extra virgin olive oil
- 1/4 tsp. kosher salt
- Broil the poblanos 10-12 minutes, or until the skin blisters. I use my toaster oven, but you can just as easily use the broiler option on your oven.
- Place the peppers in a plastic bag, seal and allow to steam for 10 minutes. Peel skin from each pepper, and then slice and remove seeds.
- Add drained chickpeas and garlic to food processor. Be sure that the chopping blade is secured in the bottom of the processor before chopping.
- Blend chickpeas and garlic until a stiff texture forms. Add tahini paste and blend to incorporate.
- Add sliced peppers and cilantro to mixture; blend to incorporate into chickpeas.
- Add juice of the lime, olive oil and salt. Blend until the hummus is a creamy consistency.
- Serve with assorted crudite and toasted pita wedges.
- Store additional hummus in airtight container and keep refrigerated. Hummus should keep for up to one week.
My variation on the chef's variation (so many variations to take on this one!) was roasting the Poblano Peppers. That richer, smokier flavor added an amazing depth to this hummus. And the addiction was set. I now want this Roasted Poblano Hummus on everything! With veggies, with toasted pita bread, used in a sandwich wrap, on a muffin topped with fried eggs...yeah, I have a problem.
I have been coming across a lot of recipes lately that call for tahini paste, a sesame and olive oil condiment. I kept putting off purchasing it because I thought "how much of this am I really going to use"? Well, there are a LOT of uses for this delicious ingredient. Whisk with additional olive oil and a red wine vinegar for a wonderful Tahini Vinaigarette. Toss with roasted veggies, into mashed potatoes, or drizzle over a mixed green salad. You'll use this condiment so much that you may have it permanently on your grocery list! You can find it in the international aisle of your grocery store, or purchase it online.
this looks amazing! I love hummus and the thought of having something a little different with a pinch of heat works perfect for us during cocktail hour!
Roasted poblanos have the best smoky flavor! I never thought to add them to my hummus! These are going to be great together and are certainly going to be on my Big Game menu!
I love roasted poblanos too and I love roasted red pepper hummus–don’t know why it never occurred to me to combine! This sounds fantastic!
Yum! This looks so delicious. Perfect for all those game day snacks many will be preparing.
I make a similar recipe, but not nearly as healthy- it’s made with goats cheese instead of garbanzo beans. I’ll have to post it soon for you.
Thanks so much for sharing! Can’t wait to try it.
Goat cheese sounds pretty darned good, too!! Yum!
I love hummus of all kinds and I’ve never added poblano chili. I’m sure it tastes amazing and can’t wait to make it.