Roasted Poblano Hummus

 Have you ever roasted poblano peppers on the grill? If you have, then you know the delicious smell that comes with it. If you haven't, isn't it about time that you did? Roasting them makes your backyard smell like your favorite Mexican food restaurant, rich with flavor and fresh peppers. Usually when I roast then I will stuff them with shredded pork, or chop them up into some tacos. But this time I am pureeing them into some homemade hummus. Hands down, this is better than any store bought hummus you will ever buy, and worth the labor of love.

Roasted Poblano Hummus

Ingredients:

• 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

Cook the poblano on the grill, over a gas burner, or in the oven until the outside are charred black. Place the pepper into a plastic bag and allow it to steam for 20 minutes. This makes it easy to remove the skin. Once it has steamed and cooled a bit, use your hands or a paper towel to remove the charred outer layer of the pepper. Then discard the stem and the seeds inside the pepper.

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.