Roasted Poblano Hummus

As fall rushes in, I am trying to use as many of the last hot peppers in my garden as possible before the first frost hits. I have been seeing so many posts for Hummus in my Instagram feed lately that I decided to try making some with my peppers.

If roasting peppers over an open flame makes you nervous, you aren’t alone. Although I do have a gas stove, I never char my peppers over a flame. I always drizzle them with some olive oil then stick them in the oven under the broiler for 10-15 mins. It works just as well, with no danger of an open flame.

I used 3 Roasted Poblano Peppers in this recipe, but if you want a spicer flavor you can always add a jalapeno or two. I found the poblanos added a nice earthy flavor without too much spice.

I use hummus in many ways, as a condiment in place of mayo, as a dip with crackers or as a side with fresh raw veggies. However you use it, this recipe won’t disappoint!

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Roasted Poblano Hummus

You can use this creamy hummus as a dip with bread, crackers or veggies or on sandwiches for a fun twist.

Prep Time 15 minutes

Servings 4 people

Ingredients

• 3 Medium Poblano Peppers
• 1 can chickpeas (15oz) drained
• 3 tbsp tahini
• 3 tbsp extra virgin olive oil + more to drizzle
• 2 tbsp lemon juice
• 2 tbsp lime juice
• 4 tbsp water
• 1/2 tsp salt
• cilantro for garnish

Instructions

1. Drizzle the Peppers with olive oil and place on a baking sheet. Place under the broiler for 10-15 mins until skin is blackened. Allow to cool slightly, then place in a plastic bag to steam the skin loose. When cool enough to handle, remove skins, stem, seeds and veins.
   

2. Place the prepare peppers and all other ingredient in a food processor or high speed blender. Blended to combine.
   

3. Scoop out into a bowl and drizzle with olive oil, sprinkle with fresh cilantro. Serve with bread, chips, crackers or raw veggies. Store in the refrigerator in an airtight container.
   

Recipe Notes

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