Roasted Poblano and Corn Hummus is a 

I just have to tell you. I love hummus.

Regular ass hummus is good – but this is special. Let’s just call it special ass hummus.

It’s roasted poblano pepper and corn hummus – and it’s so.good.

The poblano gives it a smokiness, and the corn is just a teensy bit sweet, but not too much.

I remember the first time I tasted hummus. It was at a little Mediterranean restaurant in Homewood (a suburb of Birmingham) called Naji’s that I went to with my long time friend, Lauren.  

We would drive about 30 miles from Helena to Homewood to get this addictive bean dip. Their pita bread is so, so fresh.

Naji’s is the reason that I absolutely fell in love with these Mediterranean dishes:

Hummus – Crack in mush form. No other words are required here. My crazy rendition is below.

Tabbouleh – This salad is made with fresh parsley, tomatoes, barley, lemon and garlic is one of the freshest salads/dips to ever eat.  One of my favorites. I love scooping it up with pita bread or chips. As much as I make it, I should have already posted it, but I haven’t. I have no excuse. I’m taking responsibility for the non-posting. Don’t judge; it’s on my list.

Baba Ganoush– This is a luscious ass eggplant dip that most people act like they know what it is until they actually taste it. Have I made it with photos and posted it? No. And yes, I  need to do that. Hold me accountable. I’m counting on you to do that.

This hummus is a little nontraditional.

I roasted a poblano pepper and pureed it with the rest of my nontraditional hummus ingredients. I know this isn’t very pretty but you have to blister the hell out of it. Let it cool a few minutes…

Then all you have to do is squeeze the liquid out, pat it with a paper towel and dice it. Then, add it to the rest of the ingredients and pulse it until you’re happy with it!

Then enjoy. 

Here’s your printable – 

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Roasted Poblano and Corn Hummus

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Ingredients

• 1 poblano pepper
• 1 tsp olive oil
• 1 tsp salt
• 15 oz can black beans, rinsed
• 1/4 cup tahini
• 1 garlic clove, minced
• 1/4 cup yellow corn
• 1/4 cup olive oil
• Salt, to taste

Instructions

1. Preheat oven to 450 degrees.
2. Drizzle pepper with olive oil and sprinkle with salt. Roast for 2-3 minutes on both sides, until blistered. Let poblano cool and dice.
3. Put all ingredients in a food processor, pulse until smooth.

Notes

Keep in mind, the more you pulse, the smoother the hummus will be; this should be to your liking.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 1141mgCarbohydrates: 24gFiber: 9gSugar: 1gProtein: 10g

The provided nutrition calculated may not always be accurate.

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