Roasted Poblano Hummus

The smoky flavor of the poblano pepper really pulls through in this smooth hummus, and the acidity of the lemon and lime really complements the chickpeas and tahini.

Course Appetizer

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 257kcal

Author Jeni Hernandez

Ingredients

2 Poblano Peppers
1 (15 oz.) can Chickpeas, drained rinsed
2 ½ - 3 tbsp. Tahini
3 tbsp. Olive Oil
1 Garlic, clove peeled
2 tbsp. Lemon, juice
2 tbsp. Lime. juice
3-4 tbsp. Water
½ tsp. Sea Salt, or taste
¼ cup Toasted pine nuts for garnish optional
1 Pinch Cilantro for garnish optional

Instructions

Roast the poblano peppers on a comal or heavy skillet over medium heat. Cook until blackened, turning the chiles often. Depending on the thickness of the comal or skillet, it can take 15-20 minutes until all sides of the chiles are blackened.
Once the chiles have blackened, transfer them to a plastic ziploc bag and let them steam for 15-20 minutes. Once the chiles have steamed, peel off the skin. Them cut a slit along the side of the chile and remove the seeds and veins. Roughly chop the chiles and add to a high speed blender or food processor.
Add the chickpeas, tahini, olive oil, garlic, lemon juice, lime juice, water and salt to the blender or food processor. Blend until completely smooth, scraping down the sides as necessary. Add a tablespoon of water if needed.
Taste for seasonings.
Refrigerate until ready to serve. If using toasted pine nuts to garnish, add them to the hummus just before serving. Serve with chips or assorted veggies.

Notes

To toast the pine nuts, preheat the oven to 350F. Line a baking sheet with parchment paper and add the pine nuts. Toast for 8-10 minutes. remove from the baking sheet and transfer to a bowl until ready to serve.

Nutrition