Roasted Poblano Hummus Recipe

Name: Roasted Poblano Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Poblano Peppers; 2 cans (15 Oz. Size) Northern White Beans Or Chickpeas, Drained; 3 cloves Garlic, Minced; 1 whole Lime, Juiced; 1 teaspoon Ground Cumin; 1- 1/2 teaspoon Salt; 1/2 teaspoons Ground Pepper; 3 Tablespoons Tahini Paste; 1/2 cups Fresh Cilantro; Olive Oil, Just Enough Until Desired Consistency Is Reached

Servings: persons

1
First you need to roast your poblano peppers.
2
Wash and dry your peppers.
3
Turn oven to broil.
4
Set baking rack on 2nd one from the top.
5
Put peppers on a foil lined baking sheet.
6
Broil peppers for about 8 minutes per side.
7
You want the peppers to be black and blistery.
8
When all the sides are done, remove from oven and allow them to cool slightly before handling.
9
Once peppers are cool enough to handle, remove the stem and skin.
10
Cut the peppers in half lengthwise and remove all the seeds.
11
Combine all ingredients in the bowl of a large food processor.
12
Puree until smooth.
13
Stream in a small amount of olive oil if mixture seems too thick or dry.
14
Refrigerate to chill before serving.
15
Keep hummus in an airtight container in the refrigerator for up to one week.
16
Serve with pita chips, pita bread or tortilla chips.
17
This dip is also great with crudites.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 whole Poblano Peppers, 2 cans (15 Oz. Size) Northern White Beans Or Chickpeas, Drained, 3 cloves Garlic, Minced, 1 whole Lime, Juiced, and more.

Yes, Roasted Poblano Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Poblano Hummus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions