Roasted Poblano Hummus

Ingredients

• 1 medium poblano pepper
• 1 medium jalapeño pepper
• 19 oz can chickpeas
• 1 clove garlic
• 1/4 cup lemon juice
• 1/4 cup tahini
• 1/2 tsp cumin
• 1/2 tsp salt
• 2 1/2 Tbsp olive oil, divided
• 2 Tbsp water

Directions

1. Heat the oven to 400 degrees. Line a baking sheet with foil or parchment paper, then set the poblano and jalapeño on it. Rub the peppers with 1/2 tablespoon of the olive oil, then roast them for 30 minutes. When they come out, let them sit for a bit while you start the hummus.
2. Pour the chickpeas into a colander, drain them, and give them a quick rinse under cool water. Add them to a food processor with the garlic clove, lemon juice, tahini, cumin, salt, and the remaining 2 Tbsp of olive oil. Blend until the mixture is smooth, adding 2 tablespoons of water if the processor needs a little help moving things along.
3. When the hummus is ready, gently strip the tough outer skin from the poblano. The heat from roasting should have loosened it nicely. Pull away the stem, then use a spoon to scrape out the seeds. Do the same seed removal for the jalapeño; you do not need to peel that one.
4. Drop the poblano and jalapeño into the food processor with the hummus, then blend again until everything is smooth. Eat it right away, or chill it until you are ready.