I have a little confession to make… last week I impulse bought a tub of hummus at the grocery store. I almost never buy hummus pre-made because it’s so cheap and so easy to make at home. But, it was one of those days, I was roaming through Whole Foods while hungry (bad combo) and I picked up a tub without a second thought.
I picked out their jalapeño flavor because I was in the mood for something a little spicy. When I got home I was pretty much blown away by the flavor. I have made jalapeño hummus several times myself, but it never tasted quite like this. That subtle flavor difference that I was tasting was roasted jalapeños!
I knew immediately that I was going to have to try it myself, but then got the idea to use roasted poblanos instead. Poblano peppers are super tasty, even better when roasted, and one of my all-time favorite peppers to work with. They provide amazing flavor without being spicy. I ended up adding a jalapeño as well, but you can just do the poblano by itself if you don’t want it hot :)
The verdict? Spoon-lickin’ good. A handful of fresh cilantro may even make it better (if that’s possible).
Roasted Poblano Hummus
Roasted Poblano Hummus
Servings 8 1/4 cup eachIngredients
- 1 poblano pepper ($0.75)
- 1 jalapeño pepper (optional) ($0.21)
- 1 19oz. 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 ground cumin ($0.03)
- 1/2 tsp salt ($0.03)
- 2 1/2 Tbsp olive oil, divided ($0.40)
- 2 Tbsp water ($0.00)
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 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.
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Nutrition
Step by Step Photos
Begin by preheating the oven to 400 degrees. Use about 1/2 Tbsp of olive oil to coat the outside of the peppers. Just smear it around with your hands. Place the peppers on a baking sheet covered with either foil or parchment paper. I roasted two jalapeños just in case, but one was PLENTY hot.
Roast the peppers in the oven for 30 minutes, after which they’ll look like this. The roasting process creates steam that helps the thick poblano skin separate from the yummy flesh. Let the peppers cool a bit while you make the hummus.
Drain the chickpeas and give them a quick rinse. Place the rinsed chickpeas and the rest of the hummus ingredients (lemon juice, tahini, garlic, cumin, salt, and the last 2 Tbsp of olive oil) in a food processor. Process this mixture until smooth. Add a couple tablespoons of water to help it process easier, if needed.
The thick poblano skin should peel off very easily. Peel off as much as you can, but if you can’t get it all, don’t worry. The jalapeño skin is much thinner and does not need to be removed.
The pepper is super soft, so you can just pull on the stem and the whole seed pod will separate from the flesh. Use a spoon to scrape out the seeds. Remove the seeds from the jalapeño in the same manner.
Add the de-stemmed and de-seeded peppers to the hummus. Process until smooth again.
And then you’re done!
The pita was only slowing me down. I went straight at it with a spoon.
This hummus is also pretty incredible on an egg sandwich (using an english muffin, in particular). Don’t knock it ’till you try it.
Yum! I happened to have some roasted poblano peppers on hand and I didn’t know what to do with them. I used 1 1/2 poblanos since I didn’t have jalapenos. I also used a 15 ounce can of chickpeas since that’s the more common size. Delicious with carrot sticks!
This is amazing. Store bought hummus, never again. I added lime instead of lemon and a handful of cilantro. Could have used two ‘peños, though
This is seriously the best hummus ever. I made it this morning to take on a trip. Is it wrong that I ate some for breakfast?!
Hahaha nope, not at all. It goes really great with eggs, too.
Since you like spicy, throw a chipotle pepper or two (with a bit of the adobo sauce) into your hummus when you make it – YUMMY!!
I would love to do hummus, but I can’t find tahini ! Do you know a place or website where I can get/order some ? Thanks in advance!
I just found it on the World Market website for a VERY good price! :D If you just do a google search for tahini and switch to the “shopping” tab, it will show you all of the online vendors who sell it.
Made this yesterday and loved it. You were right–cilantro made it even better. I regularly buy Whole Foods jalapeño hummus…but not anymore! Thanks!
Goodness, I can’t stop eating this! Made it sans jalapeño since I didn’t have one on hand and threw some cilantro in there. Definitely will remake it with the jalapeño next time, but this tastes as good as my favorite hummus from a reataurant here in town. Thanks!
Amazing!! Made it with cilantro and it totally rocks. Your website has totally taught me how to cook. I regularly impress my friends and family. You rock my world and I basically tell everyone I meet about Budget Bytes. xoxoxo!