Roasted Poblano Hummus
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
8people 30minutes
Servings Prep Time
8people 30minutes
Ingredients
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.
  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.
  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.
  4. Blend chickpeas and garlic until a stiff texture forms. Add tahini paste and blend to incorporate.
  5. Add sliced peppers and cilantro to mixture; blend to incorporate into chickpeas.
  6. Add juice of the lime, olive oil and salt. Blend until the hummus is a creamy consistency.
  7. Serve with assorted crudite and toasted pita wedges.
  8. Store additional hummus in airtight container and keep refrigerated. Hummus should keep for up to one week.
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.