Award Winning Roasted Poblano Hummus Recipe

I am tickled pink that my Roasted Poblano Hummus Recipe placed second at a recent Hummus Mix-Off in Cary, North Carolina’s Sassool Mediterranean Cafe.  The recipe includes roasted poblano peppers, roasted garlic, and roasted jalapeños.   When I think of roasting, my mind immediately goes to a large chili roaster that I sometimes see at farmer’s markets.  Although, I do not own a  chili roaster, I can roast any type of pepper in the oven for a smooth roasted flavor.  To read my recipe for roasted chili peppers, click here.

After you read my Award Winning Roasted Poblano Hummus, do not be alarmed by the amount of garlic that goes into the recipe.  Roasted garlic is much more mellow than raw garlic.  If you are not familiar with roasting garlic, click here for the recipe.

Tip:  A great quality Tahini is a must for this recipe.   I use Trader Joe’s Organic Tahini for all of my recipes.

Now that we covered the basic building blocks of this recipe, Let’s get my Award Winning Roasted Poblano Hummus Recipe!

Award Winning Roasted Poblano Hummus

Award Winning Roasted Poblano Hummus Recipe

Roasted Poblano Hummus Recipe

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Ingredients

  

Chickpeas

• 1 lb Dried Chickpeas
• 4 tsp Baking Soda
• 1 tsp Sea Salt

Roasted Poblano Pepper Hummus

• ½ cup Tahini
• 1 Roasted Garlic Bulb
• ¼ cup Freshly Squeezed Lemon Juice Approximately 2-3 lemons
• 2-4 tbsp Chilled Water
• 1 ½ cups Cooked Chick Peas
• ½ tsp Sea Salt
• 1 tbsp Olive Oil
• ½ tsp Ground Cumin
• 2 Roasted Poblano Peppers
• 1 Jalapeño Pepper

Instructions

 

Cooking Chickpeas

• Soak one pound of chickpeas in water and 2 tsp of baking soda overnight in a large bowl or saucepot.
• After soaking chickpeas for at least eight hours, rinse chickpeas. Add clean chickpeas to a saucepot and fill with water about 3-4 inches above the chickpeas. Add 2 tsp of baking soda and 1 tsp of sea salt to chickpeas and water.
• Cook chickpeas on medium-high heat for 30 - 45 minutes. Chickpeas are done when you can easily smash one chickpea using the back of a spoon. Once you have achieved this soft, almost mushy chickpea, remove from heat.
• Drain water from the cooked chickpeas. Rinse chickpeas lightly and drain any excess water. If the "skins" from your chickpeas have come off, that is perfect. Toss out any excess skins along with any excess water. Once excess water has been removed from the chickpeas, you are ready to make the Roasted Poblano Pepper Hummus.

Roasted Poblano Pepper Hummus

• In a food processor, add tahini, one roasted garlic bulb, ¼ cup of fresh squeezed lemon juice, and 2 tbsp of chilled water. This mixture will be thick. If needed, add additional 2 tbsp of chilled water to the mixture.
• Add remaining ingredients in the food processor and mix until smooth. If needed, add additional salt. I always like to go light on my sea salt and add in small increments, if needed.
• Pour the Roasted Poblano Hummus into a beautiful serving bowl and enjoy with pita chips, pita bread, or vegetables. Happy dipping!

Tools used for this Award Winning Roasted Poblano Hummus Recipe

Measuring cups and spoons

4-quart covered saucepot

Food processor

Serving bowl

Award Winning Roasted Poblano Hummus

I hope that you enjoy my Roasted Poblano Hummus recipe as much as I do!  Yes, this recipe does require making a fresh batch of chick peas, but the extra step is worth the effort.  Note that one pound of chickpeas will yield approximately 6 cups of chickpeas.  That said, you can use one pound of dried chickpeas to double this recipe.

Although you can eat this hummus immediately, I personally love for the flavors to chill and meld in the refrigerator for more than four hours.  This lovely roasted dip can be served with pita chips, soft pita bread, or your favorite vegetables.  If you have an extra roasted poblano pepper, you can amp up your presentation and use it as a garnish like in my photo above.

My award winning hummus is not only a perfect snack or side dish, but it is also a great dish that you can make ahead of time for your next party or potluck.   If you love the flavors of poblano peppers, check out my Poblano Pepper Crema.  This is another great dip that you can make ahead of time.  To see the recipe, click here.