Description
A unique twist to traditional hummus.
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
- 1-½ teaspoon Salt
- ½ teaspoons Ground Pepper
- 3 Tablespoons Tahini Paste
- ½ cups Fresh Cilantro
- Olive Oil, Just Enough Until Desired Consistency Is Reached
Preparation
First you need to roast your poblano peppers. Wash and dry your peppers. Turn oven to “broil”. Set baking rack on 2nd one from the top. Put peppers on a foil lined baking sheet. Broil peppers for about 8 minutes per side. You want the peppers to be black and blistery. When all the sides are done, remove from oven and allow them to cool slightly before handling. Once peppers are cool enough to handle, remove the stem and skin. Cut the peppers in half lengthwise and remove all the seeds.
Combine all ingredients in the bowl of a large food processor. Puree until smooth. Stream in a small amount of olive oil if mixture seems too thick or dry.
Refrigerate to chill before serving. Keep hummus in an airtight container in the refrigerator for up to one week. Serve with pita chips, pita bread or tortilla chips. This dip is also great with crudites.
