Roasted Poblano Hummus

Name: Roasted Poblano Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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)

$4.81 recipe / $0.52 serving

by Beth Moncel

published Jun 1, 2013

5 from 4 votes

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All recipes are rigorously tested in our Nashville test kitchen to ensure they are easy, affordable, and delicious.

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

5 from 4 votes

It's a new twist on an old favorite - roasted poblano peppers add flavor and a subtle smokiness to your favorite homemade hummus.

Author: Beth Moncel

Roasted poblano hummus served with sliced bread.

Servings 8 1/4 cup each

Prep 15

Cook 30

Total 45

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Ingredients

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

Serving: 1ServingCalories: 184.96kcalCarbohydrates: 17.91gProtein: 6.98gFat: 10.48gSodium: 377.48mgFiber: 5.89g

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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.

Posted in: Bean & Grain Recipes, Bean Recipes, Dairy Free Recipes, Dip Recipes, Egg Free Recipes, Gluten free Recipes, Recipes under $5, Under $1 per serving, Vegan Recipes, Vegetarian Recipes

Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth

Roasted Poblano Hummus

Roasted Poblano Hummus