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.

Alberico Fine Wine Poblano Hummus Platter
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??

Hanging at Alberico Fine Wine
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.

Roasted Poblano Hummus

 

Roasted Poblano Hummus Platter
Roasted Poblano Hummus
Print Recipe
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!
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Roasted Poblano Hummus Platter
Roasted Poblano Hummus
Print Recipe
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!
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. 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.
    Roasted Poblano Hummus Ingredients
  2. 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.
    Roasted Poblanos
  3. Add drained chickpeas and garlic to food processor. Be sure that the chopping blade is secured in the bottom of the processor before chopping.
    Roasted Poblano Hummus Ingredients
  4. Blend chickpeas and garlic until a stiff texture forms. Add tahini paste and blend to incorporate.
    Blended Chickpeas for Poblano Hummus
  5. Add sliced peppers and cilantro to mixture; blend to incorporate into chickpeas.
    Roasted Poblano Hummus Blending
  6. Add juice of the lime, olive oil and salt. Blend until the hummus is a creamy consistency.
    Lime Juice into Roasted Poblano Hummus
  7. Serve with assorted crudite and toasted pita wedges.
    Roasted Poblano Hummus Platter
  8. Store additional hummus in airtight container and keep refrigerated. Hummus should keep for up to one week.
    Roasted Poblano Hummus
Recipe Notes

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.

Roasted Poblano Hummus

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.

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