Roasted Poblano Hummus
It's a new twist on an old favorite - roasted poblano peppers add flavor and a subtle smokiness to your favorite homemade hummus.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 1/4 cup each
- 1 medium poblano pepper $0.75
- 1 medium jalapeño pepper (optional) $0.21
- 19 oz can chickpeas $1.65
- 1 clove garlic $0.08
- 1/4 cup lemon juice $0.22
- 1/4 cup tahini (sesame seed paste) $0.81
- 1/2 tsp cumin $0.03
- 1/2 tsp salt $0.03
- 2 1/2 Tbsp olive oil, divided $0.40
- 2 Tbsp water $0.00
Preheat the oven to 400 degrees. Place the poblano and jalapeño peppers on a baking sheet covered with either foil or parchment paper. Use 1/2 tablespoon of the olive oil to coat the peppers. Roast the peppers for 30 minutes in the preheated oven.
After the peppers are done roasting, allow them to cool slightly while you prepare the hummus.
Drain the chickpeas in a colander and rinse briefly with cool water. Place the chickpeas in a food processor along with the peeled clove of garlic, lemon juice, tahini, cumin, salt, and the remaining 2 Tbsp of olive oil. Process the mixture until smooth. Add 2 tablespoons of water, if needed, to make it process easier.
Once the hummus is made, carefully peel the tough skin off of the poblano pepper. Roasting creates steam which helps the skin separate from the pepper. Pull the stem off and scoop the seeds out with a spoon. Remove the jalapeño seeds in the same manner (removing the jalapeño skin is not necessary).
Add the poblano and jalapeño peppers to the food processor with the hummus and process until smooth once again. Serve immediately or refrigerate until ready to eat.