Roasted Poblano Hummus
- 1 large poblano pepper
- 1 14.5-oz. can chickpeas or garbanzo beans
- 1 garlic clove, chopped
- 1/4 cup tahini
- 1/2 lemon, juiced
- 1/4 cup olive oil
- 1/4 tsp. cumin
- salt and pepper to taste
Drain the chickpeas and reserve the drained liquid. Begin to lightly squeeze each individual bean, until the clear outer skin slides off. Discard the skins and keep the beans in a separate bowl. Continue to do this until all of the beans have been shed of their grainy shell.
In a food processor, add the tahini and whip for 2 minutes until light and creamy. Add in the roasted poblano, garlic, lemon juice, salt and pepper. Pulse until combined.
Add in the shelled garbanzo beans 1/3 cup at a time, pulsing until smooth between each addition. Once all have been added, turn the food processor on and add in the olive oil in a steady stream.
Place in an airtight container and keep in the fridge for up to one week.