Description
Roasted poblano peppers, a touch of cumin and squeeze of lime are blended with fiber rich black beans and garbanzo beans to create this unique and flavorful hummus.
Ingredients
- 1 whole Medium Poblano Pepper, Cut In Half, Seeds Removed
- 2-½ teaspoons Olive Oil, Divided
- ¾ teaspoons Coarsely Ground Garlic Salt, Divided
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 can (15 Oz. Size) Garbanzo Beans, Drained And Rinsed
- ½ whole Lime, Juiced
- 2-½ Tablespoons Water
- ½ teaspoons Coarsely Ground Garlic Salt
- ½ teaspoons Garlic Powder
- ¼ teaspoons Cumin Powder
Preparation
Preheat oven to 350ºF.
Place the deseeded poblano pepper halves onto a sheet of foil and drizzle with 1 teaspoon oil and 1/4 teaspoon garlic salt. Fold foil over the pepper so that it’s in a little foil pouch and place on baking sheet. Roast in oven for 25 minutes and allow to cool.
While the pepper cools, blend rinsed black beans and garbanzo beans in a food processor until smooth. Add lime juice, remaining 1 1/2 teaspoons oil, the water (see note) and seasonings. Blend until completely smooth.
Refrigerate until ready to serve. This hummus is great served alongside fresh bell peppers, carrots, jicama, or pita chips
Note: Start with 2 tablespoons of water. If the hummus is too thick, add more.
