I have been a hummus fan for quite a while and roasted poblano peppers are one of my favorites so this combination felt like a no brainer. In fact, I’m not sure how I haven’t tried this before.
Roasted Poblano Hummus
Roasted Poblano Pepper Hummus
3 poblano peppers
2 15oz cans chick peas or garbanzo beans, drained*
3 garlic cloves
2 T tahini (sesame seed paste)
Zest and juice from 1 lemon
1/2 tsp salt
1 tsp cumin
Liquid from canned chick peas
Roast the poblano peppers in oven until the skins are blistery and black. Remove and place in a paper or plastic bag and seal for a few minutes until the skins start to pull away from the peppers. Once the peppers have cooled, remove seeds and give peppers a rough chop.
*Drain the juice from one of the cans of chick peas into a bowl and reserve for extra liquid in hummus. Pour the chopped peppers, drained chick peas, garlic, tahini, lemon juice, salt, cumin, and a little olive oil into a food processor and pulse.
Stream in the some of the reserved liquid from the chick peas and turn on high. Stop occasionally and scrape down the sides with a spatula. Continue blending and adding chick pea liquid or olive oil until desired texture. Test the hummus before removing from food processor and adjust seasoning to taste.
If you’re interested, pop over and check out my classic hummus recipe or if you’re feeling bold, my double red pepper hummus recipe!
What funky hummus combinations have you tried?