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ROASTING THE POBLANOS
Preheat your broiler to 'high'.
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.
MAKING THE 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.
Add the roasted poblano and any juices to the food processor. Puree everything.
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.
This recipe has the following nutrient totals:
Protein 6.15 g
Carbohydrates 19.0 g
Iron 0.04 mg
Fiber 3.81 g
Calcium 0.57 mg
(plus many more nutrients)
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