If you want something that will make everyone fall in love with hummus, try our roasted poblano hummus. It’s smoky. It’s got a kick of spice. It will make you feel like world peace (or chickpeas) has arrived and you can exhale in joy.
Sure, it’s a heavy lift for a dip, but it rises to the occasion!
Of course you could do this with green peppers, but, man oh man, there’s something about poblanos. They’re just extra. They have an extra scootch of flavor, they just sing and dance on the plate. I have an insane obsession with them.
The one thing is though, you do need to let the chickpeas soak overnight. You can try to rush them in the Instant Pot, but I haven’t done it successfully, and the skins don’t break down well. (But hey! Maybe you have more of a legume touch than I do, or know a trick I don’t. Feel free to let me know if you can enlighten me!)
But, if you’re a poblano fan, you’re going to love this hummus. And with the holidays coming around soon, I know I’m going to be making this for holiday parties! (Plus, it’s so green from the peppers and scallion, it would be kind of cute to dot it with little pieces of roasted red pepper too.)
Instant Pot Chickpea and Roasted Poblano Hummus
Ingredients
Chickpea Ingredients:
- 1 cup dried chickpeas
- 3 cups water
- 2 bay leaves
- 1 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper divided
Roasted Poblano Ingredients
- 2 medium poblanos
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Roasted Poblano Hummus Ingredients:
- 1/3 cup tahini
- 1 large scallion roughly chopped (white and green parts), some reserved for garnish
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon cardamom
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt or to taste
- ½ teaspoon ground white pepper or to taste
- Cooked chickpeas
- Roughly chopped roasted poblanos reserving some for garnish
- 2-3 tablespoons cold water
Instructions
Instant Pot Chickpea Instructions
- Place the chickpeas in a container and cover with 2 inches of water. (They expand as they soak.) Place in the fridge overnight.
- Drain the soaked chickpeas.
- Place the chickpeas in an Instant Pot. Cover with water. Add the bay leaves, olive oil, onion powder, baking soda, salt and pepper.
- Pressure cook on high for 18 minutes.
- Do a quick release, making sure to stand away from the valve. (I’m not ashamed to admit that I close my eyes and avert my face and make scaredy pants noises.)
- Remove the lid, let the insert cool and drain the chickpeas into a colander. Let drain and cool.
Roasted Poblano Instructions:
- While the chickpeas cook, turn the oven to 450 degrees.
- Line a rimmed sheet pan with aluminum foil.
- Place the poblanos on the sheet pan and bake for 5 minutes or until blistered. Flip, and bake for another 5 minutes.
- Place the peppers in a paper bag, and let steam for 10 minutes.
- Peel and deseed peppers.
- Roughly chop, and sprinkle with salt and pepper.
Hummus Instructions:
- Place all of the ingredients (minus the water) into a food processor fitted with a metal blade. Process until smooth. If it’s too thick, add water until you’ve reached your desired texture.
- Spoon hummus into a large bowl, and garnish with reserved poblanos, scallions, and a drizzle of olive oil.
- Serve with your favorite things like, cucumber slices, pita, carrots, or tortilla chips.
