Roasted Poblano Pepper & Feta Hummus

Roasted Poblano Pepper & Feta Hummus

Bianca Trejo

Bianca Trejo

March 28th, 2018

Roasted Poblano Pepper & Feta Hummus

Level: Easy
Yield: 1.5 pints
Total Time: 30 minutes
Active-prep time: 20 minutes
Cooking: 10 minutes

Ingredients
1 large poblano pepper, roasted and diced
1 15 oz can chickpeas, drained & rinsed
¼ cup tahini
1.5 tsp salt
¼ cup olive oil, extra virgin
½ tsp ground cumin
¼ tsp ground coriander
½ tsp ground pepper
1 tbsp minced garlic
Juice of one lemon

For garnish
¼ cup crumbled feta

Directions

Using tongs, roast poblano pepper over an open flame, until evenly charred on all sides. Immediately transfer to stainless steel bowl and cover the bowl tightly with plastic wrap. Let stand for 5-10 minutes.

Meanwhile, In the bowl of a food processor with blade attachment, add drained and rinsed chickpeas. Add tahini, salt, olive oil, cumin, pepper, coriander, garlic and lemon juice.

Blend periodically until smooth.

Peel poblano pepper by running it cold water. Seed and devein. Medium dice pepper and add to food processor. Blend until smooth. Add more olive oil if necessary. Season to taste.

Place hummus in serving bowl, top with crumbled feta and a drizzle of olive oil. Serve with warm pita & crudité.

Store in airtight container in the refrigerator for up to a week.

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Ingredients

  • 1 large poblano pepper, roasted and diced
  • 1 15 oz can chickpeas, drained & rinsed
  • ¼ cup tahini
  • 1.5 tsp salt
  • ¼ cup olive oil, extra virgin
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ½ tsp ground pepper
  • 1 tbsp minced garlic
  • Juice of one lemon
  • ¼ cup crumbled feta
This Recipe's Helpers
  1. KitchenAid 7 Cup Food Processor
    KitchenAid 7 Cup Food Processor
    $109.99 $139.99
  2. Sabatier Set of 4 Tongs
    Sabatier Set of 4 Tongs
    $54.99
    $44.99