Simple Roasted Poblano Hummus
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We here at Our Sweetly Spiced Life love snacking on veggies and hummus. It comes together so easily, giving us a nice healthy dose of vegetables as well as some protein and good fats to help us last between meals. With our busy schedules, it also makes a great light lunch and a simple way to use up leftover veggies such as carrots, celery, or radishes from the week’s previous meals.
The other day while enjoying this simple and tasty snack, I thought to myself, “How can I make this more interesting?” Then, as a chile addict, the next logical question was naturally, “Can I add chiles to this?” I bet you can guess the answer!
I needed a great idea for a hummus that would stand apart from the rest. As it turns out, you can find many different hummus varieties in your local grocer’s refrigerated section; so many in fact that it’s difficult to walk away with just one (or two or three). Shopping trips often end up being as much about recipe ideas and research as they are about buying food. It’s fun to wander the aisles and check out new and different products or to look at what ingredients they use and how they put them together (I feel a little dorky even saying that, but you won’t judge, right?).
As the chile craze finally begins sweeping the nation (look at me, a trend-setter!), you’ll notice chiles showing up in more and more dishes, hummus included. However, while Sriracha and red chiles appear frequently in these dips, poblanos remain sadly absent. Time to fix that!
Let’s Make it:
Roasting up poblanos and blending them in with the chickpeas when making hummus lends a wonderful smoky flavor to this recipe and just a hint of warmth. This simple addition really elevates your typical hummus; what a fantastic way to Spice up a simple dip! (I know, I know, I can hear the groan… no worries, I’m used to it). Just wash and dry the poblanos; then place them on a Aluminum Foil-lined Baking Sheet (or, you know, go without like I do-just prepare for epic cleaning and don’t bake cookies right after…) under the broiler for 3-5 minutes per side. One broiled, add them to a bag or bowl with a lid to steam for around 10 minutes before removing the skins, seeds, and membranes. Please remember to use Rubber Gloves when handling the poblanos, as itching an eye with chile oil on your hands pretty much ruins your day.
Whipping up a batch of this hummus is so simple; just add the ingredients to a food processor and run it until you reach your desired consistency, stopping occasionally to scrape down the sides. Scoop it out into a bowl, top with an olive oil drizzle and cilantro if desired, and serve alongside your favorite vegetables, chips, or pita! Though you certainly can make this in the blender as well, I much prefer the consistency I get with the Food Processor.
Grab some staples to be ready for Hummus!
- 8 poblanos
- 2 cans chickpeas, drained and rinsed
- 6 Tbsp tahini
- 1/4C water
- 2 cloves garlic, peeled
- 1/4C cilantro, plus extra for garnish
- Juice from 2 1/2 small lemons
- 1 1/2 tsp salt
- Olive oil for serving, opt.
- Wash and dry the poblanos. Place on a foil-lined baking sheet and broil 3-5 minutes per side.
- Place broiled poblanos in a Ziplock bag or in a covered bowl to steam for about 10 minutes.
- Remove skins, seeds, and membranes from poblanos.
- Add poblanos, chickpeas, tahini, water, garlic cloves, cilantro, lemon juice, and salt to food processor. Process until mixture is combined and reaches desired consistency, stopping occasionally to scrape down sides of container.
- Serve, garnished with olive oil and cilantro.
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What’s your favorite hummus dipper? Let us know down in the comments section, and sign up for our email list (on the right side of the screen)! Find us on Facebook and Pinterest, so you never miss another delicious recipe from Our Sweetly Spiced Life!
See you next time!