Roasted Poblano Hummus

I did not get off to a great start with homemade hummus; the first few times I made it were underwhelming to say the least.  It was supposed to be so easy to make great hummus yourself, but I couldn’t seem to find the right mix of chickpeas, tahini, and lemon juice.

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When I made falafel a few months ago I went in search of a new hummus recipe and came across one from Smitten Kitchen.  It seems the trick to “ethereally smooth hummus” is to peel the skin from the chickpeas beforehand.  This doesn’t take much more than 5 minutes and produces infinitely better results!

Now that I’ve gotten that tip out of the way, let’s move on to this week’s main event: poblano hummus.  Making this hummus, the recipe for which I found on one of my favorite blogs, Budget Bytes, was the original impetus behind making pita and having a picnic two weekends ago.

The roasted poblano added a great flavor to the hummus and the jalapeño added a little kick to it.  If you’re not interested in these flavors you can easily add in a different pepper (roasted red pepper hummus is always tasty) or something else entirely.

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Isn’t that so nice and smooth?  It’s really satisfying to watch the creation of a hummus vortex in your food processor as everything comes together.  It has taken us up to two weeks before to eat an entire batch (not so with this one!) and it keeps very well in the refrigerator.

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Roasted Poblano Hummus

Ingredients

  • 1 can cooked chickpeas
  • 1 clove garlic, minced
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons olive oil
  • 1 poblano pepper, roasted and seeded
  • 1 jalapeño, roasted and seeded

Instructions

Preheat the oven to 400 degrees. Place the poblano and jalapeño peppers on a baking sheet covered with either foil or parchment paper. Use ½ tablespoon of the olive oil to coat the peppers. Roast the peppers for 30 minutes in the preheated oven, turning halfway through.  Allow the peppers to cool after roasting while you prepare the hummus.

Drain chickpeas and rinse in a colander.  Place in a food processor along with garlic, lemon juice, tahini, cumin, salt, and remaining olive oil.  Process until completely smooth, or desired texture.  Add a tablespoon of water at a time if necessary to thin the hummus.

Peel the skin off the cooled peppers and remove the stem.  Scoop seeds out of the peppers and add to the food processor.  Process until smooth and refrigerate until ready to serve.

Recipe courtesy of Budget Bytes.

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