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Poblano Pepper + Jalapeño Hummus

Poblano Pepper + Jalapeño Hummus

It might look a bit more greener when you make it! 

It might look a bit more greener when you make it! 

The best upgrade you can make that is actually super tasty. Upgrade that mayonnaise for hummus! it will give your pizza, wraps and sandwiches a bit more flavor!

The nutrients in hummus could help you with weight management.  Since hummus is so rich on protein, it can help fight hunger cravings and balance blood sugar cravings. It can also help lower cholesterol and even cancer risk! The list goes on and on!

The best thing about it is that you can get creative and make so many different types yourself! 

We love to cook the chickpeas ourselves, because we like to know what we are putting on our food and not adding extra sodium, gums or fillers. But, If you do buy chickpeas in can, watch out for the sodium (remember, sodium mg. have to be equal or lower the calories. i.e. calories = 120, sodium has to equal 120 mg. or less! - don't worry I will get deep about labels on another post!) 

Let's get to business, jalapeño and poblano pepper makes this hummus spicy and tasty. If you are part of my "spicy team" this hummus is DA BEST! 

Alright, here it goes:

Ingredients:

  • 2 cups of cooked chickpeas (or 1 can)
  • 1 roasted poblano pepper*
  • 1 tsp of cumin
  • 2 tablespoons of tahini
  • 3-4 slices of jalapeños
  • Salt & pepper to taste.

How to:

I take the ends of the poblano pepper and leave the seeds in it. It makes it a bit more spicy. You can open the roasted pepper (be careful! it might be hot!) and take the seeds out. 

Now, blend all the ingredients together on a food processor or blender, add salt and pepper to taste. 

And that is it! 

We storage our hummus up to a week. We use it in everything this days. Seriously, from wraps, sandwiches, to salads and snacks with carrots and celery. The combinations are endless!

Tips: I don't have a set recipe on how cook chickpeas yet, but I like to let them soak in water overnight and then I cook them in water for 30-45 mins. I add garlic and some onion. I still need to figure out exact measurements, but you can taste them and see if they are done. For the poblano pepper, I roast it for 30 mins. at 380 F. It comes out a bit dark but it gives a good taste to the hummus. 

Enjoy!

xx

Ana

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