Roasted Poblano Hummus

Roasted Poblano Hummus | My Skinny Sweet Tooth

A little bit creamy, a little bit spicy, a little bit perfect. I can’t wait to slather this on a sandwich or pair it with some raw veggies for dipping. YUM, I tell ya!



Roasted Poblano Hummus | My Skinny Sweet Tooth

When my mom came to visit this past weekend, she game bearing gifts. And by gifts, I mean all the delicious produce from my relatives and hometown. My kitchen is now packed with peppers, tomatoes, cherry tomatoes, tomatillos, corn, watermelon, cantaloupe, kale, cucumbers and zucchini (one as big as a bottle of wine!). I definitely feel so loved and blessed to have all this fresh produce.

I have visions of zucchini bread, zoodles, tomato pie, salsa and grilled corn dancing in my head. When it comes to eating some raw veggies (cucumber, peppers, and even raw zucchini), I love dunking them into something amazing. Greek yogurt dip is usually a quick recipe to throw together, but when I’m feeling fancy, hummus is the way to go. Super quick, super easy, and darn good eats.

Roasted Poblano Hummus | My Skinny Sweet Tooth

This hummus has a perfect little kick from the spicy peppers, even after removing the ribs and seeds before blending. If you can handle like the heat, feel free to leave them in. I roasted 2 poblanos in the oven for this recipe. It may sound intimidating, but it’s actually pretty easy! Here’s how I did it:

I sprayed each pepper with coconut oil (or use what you like) and placed them on a heavy-duty sheet of aluminum foil. Then, I broiled them on high while keeping a watchful eye. Once they start blistering, rotate them until all sides are charred/blistered (about 5 minutes total). They smell soooo good at this stage. Place the peppers in a ziplock bag and let them sweat for 15 minutes (This will make it easy to remove the skin). After they spent the time in the baggie sauna, just use your hands (the best kitchen tools!) and peel the skin off each pepper. Viola: roasted poblano peppers!



 

roasted poblano hummus

  • Servings: makes about 2 cups total
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Roasted Poblano Hummus | My Skinny Sweet Tooth

 

 

Ingredients:

• 1 -15oz can of chickpeas, rinsed and drained
• 2 poblano peppers, roasted*
• 1 small garlic clove
 1/2 tbsp tahini
• juice from 1/2 a lemon
• pink salt & pepper to taste
• 2-3 tbsp e.v. olive oil, or enough for desired consistency

Directions:

• In a blender or food processor, add all the ingredients except the olive oil.
• Start blending, scraping down the sides if needed.
• Slowly pour in the olive oil until the perfect consistency is met.
• Keep in the fridge until ready to eat.
• Enjoy!


*Spray each pepper with coconut oil (or use what you like) and place them on a heavy-duty sheet of aluminum foil. Then, broil them on high while keeping a watchful eye. Once they start blistering, rotate them until all sides are charred/blistered (about 5 minutes total). Place the peppers in a ziplock bag and let them sweat for 15 minutes. This will make it easy to remove the skin. After they spent the time in the baggie sauna, just use your hands (the best kitchen tools!) and peel the skin off each pepper.

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