Sunday, August 1, 2010

Roasted Poblano & Cilantro Hummus

This post brought to you by the month of August - my birthday month!

When my dad called and asked if there was anything I wanted for my birthday, I didn't skip a beat when I answered, "A food processor!" It's rather shameful that someone who loves to cook as much as I do would have gone this long without one, isn't it? I had one for a brief period of time that I paid $25 for. You get what you pay for: it broke after 3 uses.

Lucky for me, I have a dad who's well-versed in electronics and home appliances, and he found an amazing deal on a really nice 14-cup Cuisinart that blends like a dream! Hummus was the first thing I made, although my first batch contained no tahini (Trader Joe's doesn't sell it) and was waaaaay too garlicky. Rather than perfect my base recipe like I promised myself I would, I immediately began thinking of creative things to add to my hummus. A roasted poblano version was at the top of the list.

I have to say, once I got the garlic issue under control and finally got my hands on some tahini, my hummus improved dramatically! I think the only thing I'd change about this one is the liquidity level - I put in a little reserved chickpea liquid, but the water that's naturally in the peppers was plenty; next time I'll leave out the liquid and hopefully achieve hummus with a slightly thicker consistency. Despite that, the taste was fantastic - and I know it'll only get better as it sits and the flavors meld. Even for you hummus purists, this is a must-try.


1 can chickpeas (reserve the liquid from the can)
2 poblano peppers
big handful cilantro leaves
2 T. tahini
juice of 1 lemon
2 cloves garlic
avocado oil (or sub olive, canola, or safflower oil)


Roast the poblanos: lay one pepper at a time directly on the flame of a gas burner, on medium heat. Let the skin char, turning as necessary with tongs, until the whole pepper is blackened. Repeat with the other pepper. Place both peppers in a plastic tupperware container with the lid on. Let sit for about 10-15 minutes, then scrape the blackened skin off and discard it. Discard the stem and attached cluster of seeds (a few seeds in the hummus is fine - it adds a nice spice). Cut into large chunks. Place in food processor.


Drain the chickpeas over a bowl, reserving the liquid from the can. Place the chickpeas, cilantro, garlic, lemon juice, and tahini in the food processor.


Begin to puree the hummus, and while the food processor is on, drizzle in the avocado oil until the mixture looks like hummus is supposed to look. Remove food processor lid and taste the hummus, then add salt as needed. Blend hummus again, adding a little of the reserved chickpea liquid if the hummus is too thick. Serve with veggies, chips, or tortillas. Enjoy!

Eat well and enjoy life! More soon...


Anonymous said...


McMel said...

sounds amazing!

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