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RELATED RECIPES
Smoky Roasted Red Pepper Hummus
Lamb and Chickpea Soup
Poblano Hummus
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25 minutes
12 servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
whole
Halved and seeded.
 
1
can
15 ounce can, drained and rinsed.
 
1/2
tsp
 
1/4
tsp
 
1/2
tsp
 
1
tsp
 
1/8
tsp
this is optional.
 
1/8
tsp
 
1/8
tsp
 
 
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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.
 
 
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.
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