Roasted Poblano Hummus

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Servings 2 cups

2 Poblano Peppers
1 (15 oz.) can Chickpeas, drained, rinsed
2 1/2 – 3 tbsp. Tahini
3 tbsp. Olive Oil
1 Garlic, clove, peeled
2 tbsp. Lemon, juice
2 tbsp. Lime. juice
3-4 tbsp. Water
1/2 tsp. Sea Salt, or taste
1/4 cup Toasted pine nuts for garnish, optional
1 Pinch Cilantro for garnish, optional

Roast the poblano peppers on a comal or heavy skillet over medium heat. Cook until blackened, turning the chiles often. Depending on the thickness of the comal or skillet, it can take 15-20 minutes until all sides of the chiles are blackened.

Once the chiles have blackened, transfer them to a plastic ziploc bag and let them steam for 15-20 minutes. Once the chiles have steamed, peel off the skin. Them cut a slit along the side of the chile and remove the seeds and veins. Roughly chop the chiles and add to a high speed blender or food processor.

Add the chickpeas, tahini, olive oil, garlic, lemon juice, lime juice, water and salt to the blender or food processor. Blend until completely smooth, scraping down the sides as necessary. Add a tablespoon of water if needed.
Roasted Poblano Hummus, the smoky flavor of the poblano pepper really pulls through in this smooth hummus, eat with corn or pita chips.

Taste for seasonings.

Refrigerate until ready to serve. If using toasted pine nuts to garnish, add them to the hummus just before serving. Serve with chips or assorted veggies.

Recipe Notes
To toast the pine nuts, preheat the oven to 350F. Line a baking sheet with parchment paper and add the pine nuts. Toast for 8-10 minutes. remove from the baking sheet and transfer to a bowl until ready to serve.