Creamy hummus is a healthy, vegan snack. Roasted poblano peppers add smoky heat in this creamy, nut-free, oil-free recipe. Use it as a spread on roasted corn, Southwestern Black Bean Burgers, or smear over Ultimate Portabella Burgers.
EASY Servings: 12 Ready In: 20 minutes
2 Poblano peppers
1 (15-ounce) can chickpeas (or 1 1/2 cups cooked)
1/2 tsp. cumin
1/4 tsp. coriander
1/2 tsp. lemon juice
1 tsp. tahini
1/8 tsp. cayenne (optional)
1/8 tsp. salt
1/8 tsp. black pepper
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Gather ingredients. Preheat your broiler to "Hi".
To roast the poblanos: Halve and seed the poblano peppers.
Place the peppers cut-side-down on a baking sheet pan. Place under the broiler and broil 7-10 minutes, or until well-charred.
Remove the poblanos from the oven and place in a container or bowl. Cover the container or bowl to allow the poblanos to steam. This will make them easier to peel.
To peel poblanos and make hummus: While the poblanos cool, drain and rinse the canned chickpeas.
Place the chickpeas, cumin, coriander, lemon juice, tahini, salt, and pepper in a food processor or wide-mouth blender. For extra heat, add the cayenne pepper.
After about 5 minutes, when the poblanos are cool enough to handle, use your fingers to peel off the skins. Discard the skins. Add the roasted poblano and any juices to the food processor. Puree everything.
Add water, if needed, just 1 tbsp. at a time, to reach a smooth consistency.
Serve warm with veggies or use as a stand-in for butter on roasted corn.
Chef's Tip: This hummus is a great backdrop for experimenting with other peppers of varying heat. Cubanelle, Banana, and Jalapeno peppers would all be fun to try. You'll need about 2 medium peppers or 4 smaller ones.
Serving size: 1/12 of a recipe (about 2 tbsp).
Amount Per Serving
Calories From Fat (17%) 6.86
% Daily Value
Total Fat 0.82g 1%
Saturated Fat 0.1g <1%
Cholesterol 0mg 0%
Sodium 26.91mg 1%
Potassium 99.02mg 3%
Total Carbohydrates 6.73g 2%
Fiber 1.97g 8%
Protein 2.08g 4%
Calcium 16.32mg 2%
Iron 15.04mg 84%
Vitamin A 88.24IU 2%
Vitamin C 0mg 0%