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
Units
Scale
- 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.
