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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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