With Memorial Day around the corner, the official start of summer is almost here. It’s time to fire up the grill and enjoy the delicious flavors of bison burgers, chicken kabobs, and charred vegetables. To lighten up your picnic menu, try this creamy, flavorful Poblano Hummus. Enjoy this vegan, fat-free spread as a healthy substitute for mayonnaise, use as a base for dairy-free salad dressing, or enjoy as an appetizer dip.
Servings: 12 Ready In: 20 minutes
2 Poblano peppers
1 (15-ounce) can chickpeas (or 1 1/2 cups cooked)
1/2 tsp. cumin
1/4 tsp. coriander
1/2 tsp. lemon juice
1 tsp. tahini
2 tsp. Pure Moringa Vegetable Powder
1/8 tsp. cayenne (optional)
1/8 tsp. salt
1/8 tsp. black pepper
Gather ingredients. Preheat your broiler to the highest setting.
To roast the poblanos: 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.
To peel poblanos and make hummus: while the poblanos cool, drain and rinse the canned chickpeas.
Place the chickpeas, cumin, coriander, lemon juice, tahini, moringa, 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. Discard 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.
Serve warm with veggies or use as a stand-in for butter on roasted corn.
Chef’s Tip: This hummus is a great backdrop for experimenting with other peppers of varying heat. cubanelle, banana, and jalapeño peppers would all be fun to try. You’ll need about 2 medium peppers or 4 smaller ones.