Roasted Poblano Hummus
Ingredients
-
1
poblano pepper
poblano pepper
-
1
jalapeño pepper
jalapeño pepper (optional)
-
1
19oz. can
chickpeas
-
1
clove
garlic
-
¼
cup
lemon juice
-
¼
cup
tahini
-
½
tsp
ground cumin
-
½
tsp
salt
-
2½
Tbsp
olive oil
-
2
Tbsp
water
Instructions
- Preheat the oven to 400°F.
- Coat the poblano and jalapeño peppers with ½ tablespoon of olive oil and place them on a baking sheet.
- Roast the peppers for 30 minutes.
- Allow the peppers to cool slightly after roasting.
- Drain and rinse the chickpeas, then place them in a food processor with garlic, lemon juice, tahini, cumin, salt, and the remaining olive oil.
- Process the mixture until smooth, adding water if needed.
- Peel the skin off the roasted poblano pepper, remove the stem and seeds, and do the same for the jalapeño.
- Add the roasted peppers to the food processor and blend until smooth again.
- Serve immediately or refrigerate until ready to eat.
Nutrition Facts (estimated)
Servings
8
Calories
185
Total fat
10g
Total carbohydrates
18g
Total protein
7g
Sodium
377mg
Cholesterol
0mg
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