Go Back
Award Winning Roasted Poblano Hummus Recipe featured by top US food blog, Food Diary of a City Girl: image of pottery bowl with roasted poblano hummus topped with a roasted poblano, surrounded by a poblano pepper, a jalapeño pepper, two lemon halves, and one garlic bulb.

Award Winning Roasted Poblano Hummus Recipe

Roasted Poblano Hummus Recipe
Print Recipe Pin Recipe

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!