Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.1% of RDA
• Calories: 5.8% of RDA
• Carbs: 6.9% of RDA
• Fat (total lipid): 3.3% of RDA
• Fiber: 13.6% of RDA
• Fructose: 0.6% of RDA
• Protein: 5.5% of RDA
• Sodium: 2.4% of RDA
• Sugar: 11.1% of RDA
• Vitamin A (IU): 10.8% of RDA
• Vitamin B6: 9.0% of RDA
• Vitamin C: 15.8% of RDA
• Iron: 0.2% of RDA
• Magnesium: 7.0% of RDA
• Manganese: 124% of RDA
• Niacin: 3.1% of RDA
• Potassium: 6.6% of RDA
• Zinc: 5.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
ROASTING THE POBLANOS
1.
Preheat your broiler to 'high'.
2.
Halve and seed the poblano peppers. Place the peppers cut-side-down on a baking sheet pan.
3.
Place under the broiler and broil 7-10 minutes, or until well-charred.
4.
Remove the poblanos from the oven and place in a container or bowl.
5.
Cover the container or bowl to allow the poblanos to steam. This will make them easier to peel.
MAKING THE HUMMUS
6.
While the poblanos cool, drain and rinse the canned chickpeas.
7.
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.
8.
After about 5 minutes, when the poblanos are cool enough to handle, use your fingers to peel off the skins.
9.
Add the roasted poblano and any juices to the food processor. Puree everything.
10.
Add water, if needed, just 1 tbsp. at a time, to reach a smooth consistency.
NOTES, TIPS, TRICKS, HINTS, ETC:
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.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 116
Protein 6.15 g
Carbohydrates 19.0 g
Iron 0.04 mg
Fiber 3.81 g
Calcium 0.57 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
