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  • Writer's pictureNatalya Fisher

Poblano Pepper Chummus

Updated: Feb 13, 2020

Vegan ~ Gluten Free

Poblano Pepper Chummus

W/ Roasted Shwarma Pine Nuts

Poblano is a green chili with a mild flavor. It adds a bit of sweetness & a little tang to the chummus!

Something I always do when I make chummus from canned chickpeas is...

1) always save the liquid

2) I peel off the shell of each chickpea. I find it helps make the chummus more creamy & less clumps! It’s tedious but it’s so worth it! It’s optional so if you decide not to do that, just let the machine run longer or add a ½ tsp of liquid gradually. The texture will change so notice how you prefer your chummus. I love chummus more on the thicker side.

Hope you like this recipe & try to make homemade chummus because there is nothing like the homemade real deal!



1 Can Chickpeas

1 Medium Poblano Pepper

⅓ Cup Tahini

¼ Cup Water (Prefer to use the liquid from the chickpeas)

½ Tbsp Olive Oil

1 Clove of Garlic

⅛ tsp Salt

Pinch of Pepper

Roasted Pine Nuts:

¼ Cup Pine Nuts

⅛ Avocado Oil

½ Tbsp Shwarma spice (I used New York Shuk)


Preheat the oven to 350°

Cut the Poblano pepper in half and remove the seeds. Lightly coat with some Avocado oil & place on a baking sheet. Cook for 15 minutes on both sides. The pepper is readt when it has become soft & a little blistered (browned).

At the same time as the pepper is in the oven, mix all the ingredients for the pine nuts. Place on another tray & bake for about 20 minutes.

Once the pepper is ready place all the chummus ingredients into a food processor. Blend until smooth.

Remove the chummus & place into a plate or bowl. Place some pine nuts on top & drizzle with a little extra olive oil & shwarma spice.

Serve & Share with Love


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