This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
It’s august, how did we get here? This is the time, my friends to make sure that your summer is all that you wanted it to be!
I realized that I haven’t made a new hummus recipe since December when I made pumpkin sage hummus. Guys, this needed to change ASAP because my love for hummus runs deep. I present to you roasted chili pepper hummus!!!
Chili pepper hummus is loaded with roasted jalapeno and poblano pepper plus a little cilantro to round out all of those flavors. By roasting the jalapeno and the poblano pepper it helps to mellow out the heat from the peppers and adds a delicious smoky flavor to the hummus. Yes, this hummus has a bit of a kick to it but really it’s up to you how spicy you want it. Most of the heat lives in the seeds and membrane of the jalapeno. You can leave them in, remove half, or remove all of the seeds. I personally thought it was the perfect balance to leave in half of the seeds/membrane of the jalapeno. That poblano pepper doesn’t have much heat to it, it’s mostly there for smoky pepper goodness! The cilantro adds a real nice cooling taste that goes well with the roasted chilies.
I love to serve this chili pepper hummus with sliced cucumbers to help balance out that heat even more, and sliced green bell peppers (<- more peppers FTW). Although, tortilla chips are also a great option to allow the flavors of the hummus to shine through. This chili pepper hummus is simple to make, only takes 20 minutes. Besides if you have gas burners roasting peppers is so much fun! Can we say pyro? Don’t worry I also gave instructions below on how to roast them in the oven.
Chili pepper hummus makes a great snack or appetizer or a side dish to any meal. Since it’s served room temperature or cold it is perfect for bringing to potlucks, pool parties, or pretty much any kind of party you can think of! Plus it can be made up a day or two in advance.
Switching over to real life for a moment here: Paul bruised his foot earlier this week by falling down the stairs. He describes it to look like the over dramatized spills that actors take in movies, literally he tumbled head over heals. I didn’t see it, I only heard it and thought the house was falling in on itself – it is 107 years old after all. He had an X-ray on Monday that proved his foot isn’t broken (<- CELEBRATE!). But he still hasn’t been able to walk on it so we got him some crutches to hobble around on – did you know Walgreen’s sells crutches? I had no idea.
Poor Paul, I feel bad for him being in so much pain. He is such an active person and it’s really hard for him to just rest on the couch. Hopefully it will heal fast. Guys, not to turn the sympathy card over to me butttttt, you don’t realize how much a person needs until they can’t really carry anything or walk normal – get him a glass of water, get him an ice pack, put the ice pack back in the freezer, carry his pillow from the bed downstairs to the couch and back up at night, make all the food, do all the dishes, do ALL the things that need to be done around the house, drive him to work – it’s only been two days and I’m exhausted ha! BTW our next house WILL have a bathroom on the main floor, not fun for Paul to hobble up and down the stairs that caused this mess – old house problems.
Like I said, we need to feel bad for Paul, not for me. Send all your healing positive thoughts to Paul, please, so that he can heal faster. Kthanks!
And on that note, chili pepper hummus makes everything better. Actually, these boozy fudgsicles make everything better, cause chocolate and rum – which we currently have in the freezer! BUT hummus doesn’t hurt either. 😉
Roasted Chili Pepper Hummus
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 to 6 1x
- Category: Side, Appetizer, snack, Dips & Sauces
- Cuisine: Vegan, Vegetarian, Gluten Free, Dairy Free
Description
This hummus is studded with roasted poblano pepper, roasted jalapeno, and fresh cilantro. Serve it with cucumbers, bell peppers, or chips. Perfect as a side, snack, appetizer and for taking to parties.
Ingredients
- Chili Peppers
- 1 jalapeno
- 1 poblano pepper
- Hummus
- 1 15 ounce can of chickpeas, drained and rinsed
- 2 tablespoons tahini paste (sesame butter)
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- 1 tablespoon filtered water
- 1 to 2 cloves garlic, peeled
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons cilantro, minced
- For Serving
- sliced cucumber
- sliced bell peppers
- tortilla chips
Instructions
- Roast the peppers: Place each pepper over the flame of a gas stove. Allow the skin to char and blister, rotate using tongs to char each side. It should take about 10 minutes total. OR preheat your broiler and place the peppers on a baking sheet, place the peppers directly under the broiler. Broil about 5 minutes per side until the skin has blistered. For both methods once the peppers are roasted place them in a bowl and cover with a tight fitting lid or foil. Allow them to steam in the bowl for 10 minutes, while you make the hummus. Once the peppers have cooled enough to handle then use a paper towel to peel off most of the skin, I like to leave some behind for flavor. Discard the skin and paper towels. chop the peppers, removing the seeds of the poblano and all or some of the jalapeno depending on how spicy you want your hummus to be. Set the chopped peppers aside.
- Make the hummus: While the peppers are roasting/steaming make your hummus. Add All of the hummus ingredients EXXCEPT the cilantro to a food processor. Process until really smooth, scraping down sides as needed – about 5 to 10 minutes. Taste and adjust seasonings as needed.
- Add the roasted chili peppers: Once the chilies have been roasted and chopped add them to the hummus, along with the chopped cilantro- reserving some for garnish, if desired. Puls until the chilies and cilantro are just incorporated into the hummus.
- Serve: Transfer the hummus to a serving bowl. Garnish with the reserved chopped chilies and cilantro plus a drizzle of olive oil. Serve with sliced cucumbers, sliced bell peppers, or tortilla chips. Keeps in the fridge for up to 5 days. If it gets dried out just stir in a little olive oil or water.
Leave a Reply