I just have to tell you. I love hummus.
Roasted Poblano and Corn 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!
Here’s your printable –