Smoky, Oil-Free Poblano Hummus

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Smoky, Oil-Free Poblano Hummus – Healthy, Gluten-Free, Creamy, Spicy, Mexican Vegan Dip Recipe

5 Minute Lemon Tahini Potato Bowl – Healthy, Gluten-Free, Oil-Free, Quick, Easy, Microwave, Vegan, Dinner for One Recipe

Easy |  Servings: 12 |  Ready In: 20 minutes |  Yield: about 3/4 cup Hummus

Creamy hummus is a healthy, vegan  snack.  Roasted poblano peppers add smoky heat in this creamy, nut-free, oil-free recipe. Use it as a spread on roasted corn, Southwestern Black Bean Burgers, or smear over Ultimate Portabella Burgers.

Ingredients

  • 2 Poblano peppers
  • 1 (15-ounce) can chickpeas (or 1 1/2 cups cooked)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon lemon juice
  • 1 teaspoon Tahini
  • 1/8 teaspoon cayenne (optional)

How it’s Done

Preheat your broiler to “Hi”.

To roast the poblanos: Halve and seed the poblano peppers.
Place the peppers cut-side-down on a baking sheet pan. Place under the broiler and broil 7-10 minutes, or until well-charred.
Remove the poblanos from the oven and place in a container or bowl. Cover the container or bowl to allow the poblanos to steam. This will make them easier to peel.

To peel poblanos and make hummus: While the poblanos cool, drain and rinse the canned chickpeas.  Place the chickpeas, cumin, coriander, lemon juice, tahini, salt, and pepper in a food processor or wide-mouth blender. For extra heat, add the cayenne pepper.
After about 5 minutes, when the poblanos are cool enough to handle, use your fingers to peel off the skins. Discard the skins. Add the roasted poblano and any juices to the food processor. Puree everything.
Add water, if needed, just 1 tablespoon at a time, to reach a smooth consistency.  I usually need about 2-4 tablespoons of water.

Serve warm with veggies or use as a stand-in for butter on roasted corn.

Delicious, oil-free, healthy, plant-based flavor

Chef Katie’s Tips:

Pepper Variations: This hummus is a great backdrop for experimenting with other peppers of varying heat. Cubanelle, Banana, and Jalapeno peppers would all be fun to try. You’ll need about 2 medium peppers or 4 smaller ones.

Watch the Cooking Video:


Nutrition Facts

 

Serving size: 1/12 of a recipe (about 2 tbsp).

Amount Per Serving
Calories 40.67
Calories From Fat (17%) 6.86
% Daily Value

  • Total Fat 0.82g 1%
  • Saturated Fat 0.1g <1%
  • Cholesterol 0mg 0%
  • Sodium 26.91mg 1%
  • Potassium 99.02mg 3%
  • Total Carbohydrates 6.73g 2%
  • Fiber 1.97g 8%
  • Sugar 1.47g
  • Protein 2.08g 4%
  • Calcium 16.32mg 2%
  • Iron 15.04mg 84%
  • Vitamin A 88.24IU 2%
  • Vitamin C 0mg 0%

Shopping and Gear List

  • Achva Organic Tahini, 17.6 oz.
  • MCK ORGANIC GROUND CUMIN 1.5OZ
  • Simply Organic – Coriander – 2.29 oz.

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