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.