Roasted Poblano Hummus

The recipe Roasted Poblano Hummus is ready in around 45 minutes and is definitely an outstanding gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of middl eastern food. This recipe serves 8 and costs 49 cents per serving. This hor d'oeuvre has 200 calories, 7g of protein, and 10g of fat per serving. 1227 people were glad they tried this recipe. If you have tahini, water, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Budget Bytes. Overall, this recipe earns a great spoonacular score of 97%. Try Dinner Tonight: Crema De Chile Poblano (Roasted Chile Poblano Soup), Roasted Poblano and Roasted Garlic Salsa, and Roasted Poblano Tamales for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees. Place the poblano and jalapeo peppers on a baking sheet covered with either foil or parchment paper. Use 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 jalapeo seeds in the same manner (removing the jalapeo skin is not necessary).Add the poblano and jalapeo peppers to the food processor with the hummus and process until smooth once again. Serve immediately or refrigerate until ready to eat.

 

Step by step:

1. Preheat the oven to 400 degrees.

2. Place the poblano and jalapeo peppers on a baking sheet covered with either foil or parchment paper. Use 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.

3. Drain the chickpeas in a colander and rinse briefly with cool water.

4. 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.

5. 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.

6. Remove the jalapeo seeds in the same manner (removing the jalapeo skin is not necessary).

7. Add the poblano and jalapeo peppers to the food processor with the hummus and process until smooth once again.

8. Serve immediately or refrigerate until ready to eat.

Nutrition Information:

covered percent of daily need