I love a different take on a classic hummus, the roasted poblano in this hummus is a wonderful addition! Hummus is a versatile dish that allows for some creativity. Not only can you change the flavor profile, you can eat it many different ways; a simple way is with pita cut into triangles, toasted or with some baby carrots.
I was making falafel the other night and finally I decided to make hummus to go with it since I had soaked extra garbanzo beans. I love hummus, I really do! I have to admit I get tired of the same flavor, so I decided to make this roasted poblano hummus instead. It is great plopped right on top of some greens with cucumber and tomatoes smothered in tzatziki sauce!
Recipe: Approx. 2 1/2 Cups
- 2/3 Cup Uncooked Garbanzo Beans (2 Cups Cooked) ( I like to soak enough for falafels too)
- 2 Poblano Peppers – roasted
- 1 Jalapeno Peppers
- 1/2 Cup Cilantro
- 1/2 Cup Roasted Tahini
- 1/4 Cup+ 2 Tablespoons Extra Virgin Olive Oil
- 2 Cloves Garlic
- 2 Tablespoons Fresh Squeezed Lime Juice
- 2 Tablespoons Filtered Water
- 1 1/4 Teaspoons Sea Salt or to taste
Preparing garbanzo beans
You can cook the garbanzo beans two different ways: one is the quick way, the other is by soaking the beans overnight which is better for your digestion. This is how I prepare them plus if you are going to make falafels this is the way to go.
Place them in a large bowl with 1 tablespoons of baking soda and cover with filtered water. They will expand to over double their size, make sure you cover by several inches of water to allow for expansion. Soak overnight for at least 12 hours then drain.
Place the beans in a pot and cover with at least 2 inches of water above the beans and bring to a boil for 5 minutes.
Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse.
Cooking the beans
If you want extra smooth hummus you can do as Yotam Ottolenghi and Sami Tamimi do from their cookbook “Jerusalem” and remove the skins from the garbanzo beans.
Just add chickpeas and 1 teaspoons of baking soda to a large saucepan over high heat. Stirring constantly for about 2 – 3 minutes. Covers the chickpeas by about 2 inches of water and bring to a boil and reduce to simmer on medium heat for about 20 – 45 minutes, depending on the type and freshness, it can be even longer. Skim off the foam and skins that float to the surface. They should be very fairly tender pressing between your fingers but not too mushy.
Put the beans back in the pot and cover with several inches of filtered water.
Bring to a boil and reduce to simmer on medium heat for about an hour and fifteen minutes to an hour and a half, or until tender. The beans will be soft and slightly firm, drain and let cool.
Roast the pepper on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
When the garbanzo beans are cooked and cool, measure everything and put in a food processor or blender and puree until the desired texture.
Garbanzo beans are super high in protein and extremely high in fiber, just one cup provides 50% of the Daily Value. Because of the fiber, they are great for your heart, lowering blood cholesterol levels and the risk of heart attack, as well as help, prevent constipation and digestive disorders. Just one cup provides 84.5% of the daily value of manganese, which is an antioxidant that acts as a monitor of the free radicals in the body. If you are low in energy the high iron content will help and will transport oxygen from the lungs to all the cells in the body. They also help to balance blood sugar levels while providing steady, slow-burning energy. Garbanzo beans are helpful for weight loss as they keep you full longer.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers. They are full of vitamin A, vitamin K, and potassium.
Jalapeno are a rich source of vitamin C, 1 pepper provides 18 % of the daily value for men and 23 % for women. They also have a good amount of vitamin A, which helps skin and eye health. Jalapenos contain phenols, flavonoids and capsaicinoids that help the body fight free radicals, inflammation and promote weight loss. The bioflavonoids are powerful antioxidants and help strengthen blood vessels. They also fight nasal congestion by stimulating secretions that help clear mucus from the nose. They contain more vitamin B6 aiding the immune system, E that protects the cells and K, which increases bone mass, than any other pepper.