Roasted Poblano White Bean Hummus

If you're looking to heat up your holiday party, we've got the recipe for you. The folks at the new Hilton Canopy Hotel in Uptown stop by Good Day to turn basic hummus into something with a little more spice.

Roasted Poblano White Bean Hummus 

2 medium poblano pepper 
2 19 oz can White 
1 clove Roasted garlic
1/4 cup lemon juice 
1/4 cup tahini (sesame seed paste) 
1/2 tsp cumin 
1/2 tsp salt 
2 1/2 Tbsp olive oil, divided 
2 Tbsp water

For the crudité:
4 tricolor carrots
32oz Water
1lb Jicama 

Preheat the oven to 400 degrees.

Peel cut 2” batons tri-color carrots place in the fridge with 16oz.

Peel cut 2” batons jicama place in the fridge with 16oz water.

Use 1/2 tablespoon of the olive oil to coat the poblano peppers. Roast the peppers for 30 minutes in the preheated oven.

After the peppers are done roasting, allow them to cool slightly while you prepare the hummus.

Drain the white beans, rinse briefly with cool water. Place the white bean in a food processor along with the peeled clove of garlic, lemon juice, tahini, cumin, salt, and the remaining 2 Tbsp of olive oil. Process the mixture until smooth. Add 2 tablespoons of water, if needed, to make it process easier.

Once the hummus is made, carefully peel the tough skin off of the poblano pepper. Roasting creates steam which helps the skin separate from the pepper. Pull the stem off and scoop the seeds out with a spoon. 

Add the poblano peppers to the food processor with the hummus and process until smooth once again. Serve immediately or refrigerate until ready to eat.