I’ve been realizing that I haven’t made hummus in too long! It’s so quick and easy to make home made and so much better for you. Here’s my garden post for the week! I planted three poblano pepper plants hoping to get a good harvest and make some yummy stews and Mexican food, but for some reason, I only got three peppers! Three! Ugh, so I used two of my little green gems to make this yummy roasted hummus and the other one for the picture. 🙂 It’s all good though. Fortunately, green peppers are pretty cheap at the store, and there are plenty at the farmer’s market this time of year so that will have to do.
You’ll have to give my Buffalo Red Pepper Hummus, and Spicy Avocado Hummus a try too. All with no added oil!
Green peppers are really easy and quick to roast. You can do this a couple different ways. If your grill is on, just lay them on the grill for 3-4 minutes on each side, rotating to all 4 sides, until the skin is blistered with black spots. I did mine in the oven broiler.
Turn the broiler on the high, and lay the peppers underneath the heat on a sheet of foil, turning them every 3-4 minutes until black blisters form. If you have a gas stove, you could also do the same thing right on the burner like you would on your grill. Which ever way you use, be sure to keep a close eye on them because they cook fast!
As soon as they are done, put them into a bowl and cover with plastic wrap. It will steam up. Just set the bowl aside for 20 minutes or so until they cool down, and the skins kind of “sweat off”.
Take them out when they are cooled and cut the stem off, remove the seeds and membranes, and then peel the skin off the best you can.
Add your chick peas, peeled pepper, lime juice, tahini, cilantro, and seasonings to a food processor or high powered blender. Puree completely until smooth and creamy.
Store in the fridge up to a week or so, but mine never lasts that long. 🙂
And that’s it! It’s so yummy with so many different things. You could use this on top of any Mexican food like you would guacamole. You could use it as a sandwich spread. And of course it’s delicious with chips!
Ingredients
- I can chickpeas (garbanzo beans)
- 1 large poblano pepper (or 2 small like mine)
- 2 T tahini
- 3 T lime juice
- 1 T minced garlic
- 1/2 C fresh cilantro
- 1 t cumin
- 1 t kosher salt
- fresh pepper
Instructions
- Turn the broiler on high, and lay the peppers underneath the heat on a sheet of foil, turning them every 3-4 minutes until black blisters form. Be sure to keep a close eye on them because they cook fast!
- As soon as they are done, put them into a bowl and cover with plastic wrap. It will steam up. Just set the bowl aside for 20 minutes or so until they cool down, and the skins kind of "sweat off". Take them out when they are cooled and cut the stem off, remove the seeds and membranes, and then peel the skin off the best you can.
- Add your chick peas, peeled pepper, lime juice, tahini, cilantro, and seasonings to a food processor or high powered blender. Puree completely until smooth and creamy.
- Store in the fridge up to a week or so, but mine never lasts that long. 🙂
Notes
Macros: Calories 74; Fat 3; Carbs 11.3; Protein 3.5
Leave a Reply