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Roasted Poblano Hummus Vegan Appetizer

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roasted poblano hummus on with pita in a green bowl with lemon and pepper slices on top

This roasted poblano hummus is creamy and delicious! It’s perfect for a snack or as a party appetizer. Poblano hummus is healthy and has a great smoky flavor that will keep you coming back for more! Easy to make ahead for a fabulous vegan appetizer your friends and family will love.

When you add roasted poblano peppers to a basic hummus recipe, you add more flavor and a beautiful light green color to your party table.

Poblano pepper hummus is also delicious and an easy snack or lunch recipe. The peppers add the vegetable and the chickpeas add a lot of protein to this dish. Serve with pita bread or with a lot of vegetables. Hummus goes perfectly with carrots, celery, and cucumber.

If you are hosting a party or family gathering this is the perfect easy vegan dish for your vegetarian and vegan guests.

4 poblano peppers on a white plate and a bulb of garlic and a onion in the back groun

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How to Reduce the Calories and Oil in Hummus

I love hummus but we are trying to reduce the oils in our diet and calories while eating a more slimming menu. I use olive oil for almost all of my cooking. While olive oil is the most healthy oil to use it is packed with many calories for each tablespoon.

If you make a traditional hummus a recipe may call for as much as 1/2 a cup of olive oil. This amount of olive oil in a hummus recipe can add over 900 calories to your recipe.

In my lighter version of poblano, hummus is add one tablespoon of olive. To make the hummus smooth and creamy I then use the liquid from the can of chickpeas instead of the extra olive oil. The olive oil is for the flavor and the liquid from the can of chickpeas (aquafaba) adds a rich creamy texture.

Top view of hummus in a green bowl with a twist of lemon and slices of pepper on top on a gray plate with sections of pita bread on a white table with a white towel around the plate

Note this post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running but it won’t cost you a penny more)! Click here to read my full disclosure policy.  

What is Needed for Roasted Poblano Pepper Hummus

  • Small Food Processor
  • 2 large Poblano Peppers
  • 1 can of chickpeas (save the liquid from the can)
  • 4 cloves of garlic
  • 2 lemons to get 1/4 cup of fresh lemon juice
  • 1/4 cup of Tahini
  • 1/2 teaspoon of cumin
  • 1 tablespoon of olive oil
  • 1 lime juiced
  • 1/4 cup of parsley
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
two poblano peppers cut in roasted and cut in half on a wooden table

How to Roast Poblano Peppers in the Oven

Heat the oven to 400° F. Line a pan with foil for easy cleanup. Wash the peppers and place whole on the oil and bake for 35 to 40 minutes. Turn the peppers with tongs once or twice while they are baking.

When the skin starts to pucker and come off of the pepper remove it from the oven. Be careful as they will be hot, so let the pepper cool a little and remove the skin with your fingers or a paper towel. Discard the outer skin and do a ruff chop of the peppers.

Top view of hummus in a green bowl with a twist of lemon and slices of pepper on top on a gray plate with sections of pita bread on a white table with a white towel around the plate

How to Make an Easy Roasted Poblano Hummus Vegan Appitizer

1. The first step is to roast the poblano peppers. Roast the peppers and remove the stem, seeds, and outer skin. Cut the peppers in a ruff chop as they will go in the food processor.

2. The next step is to prepare the chickpeas. Drain the liquid from the can of chickpeas and reserve it for later. This liquid will be used to make the hummus creamy and smooth and is the replacement for the large amount of olive oil that is in most recipes. Add the chickpeas to the food processor.

3. Next Juice the lemon to get 1/4 cup of lemon juice. And juice one lime and set aside.

4. To the Chickpeas in the food processor add the 4 garlic cloves, 1/4 cup of lemon juice, 1/4 cup of Tahini, 1/2 teaspoon of cumin, 1 tablespoon of olive oil, and the two roasted and cut poblano peppers, and 1/4 cup of parsley. Start the food processor on puree.

5. As the mixture purees add the olive oil to the top. Add the juice of one lime a little at a time. To get the texture of smooth hummus as it mixes start adding the liquid from the chickpeas one tablespoon at a time to get the consistency you want in your hummus. For mine, it only took about 2 tablespoons.

6. Remove the lid of the food processor and take a taste. If the hummus is too thick you can add more chickpea aquafaba. And at this point add salt and pepper to taste.

7. Place the hummus in a serving bowl and with the back of a spoon make a beautiful decorative swirl. At this point, you can add any topping you like or a drizzle of olive oil to decorate that top.

Hummus in green bowl in front of picture, 4 different appetizers in the background, beet salad caprese skewers and two other salads.
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Roasted Poblano Hummus Vegan Appetizer

This roasted poblano hummus is creamy and delicious! It’s perfect for a snack or as a party appetizer. Poblano hummus is healthy and has a great smoky flavor that will keep you coming back for more! Easy to make ahead for a fabulous appetizer your vegetarian and vegan friends and family will love.

Ingredients

Units Scale
  • 2 large Poblano Peppers
  • 1 can of chickpeas (save the liquid from the can)
  • 4 cloves of garlic
  • 1 to 2 lemons to get 1/4 cup of fresh lemon juice
  • 1/4 cup of Tahini
  • 1/2 teaspoon of cumin
  • 1 tablespoon of olive oil
  • 1 lime juiced
  • 1/4 cup of parsley
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper

Instructions

  1. The first step is to roast the poblano peppers. Roast the peppers and remove the stem, seeds, and outer skin. Cut the peppers in a ruff chop as they will go in the food processor.
  2. Drain the liquid from the can of chickpeas and reserve it for later. This liquid will be used to make the hummus creamy and smooth and is the replacement for the large amount of olive oil that is in most recipes.
  3. Add the chickpeas to the food processor.
  4. Juice the lemon to get 1/4 cup of lemon juice, and set aside
  5. Juice one lime and set aside.
  6. Add to the Chickpeas in the food processor the 4 garlic cloves, 1/4 cup of lemon juice, 1/4 cup of Tahini, 1/2 teaspoon of cumin, 1 tablespoon of olive oil, and the two roasted and cut poblano peppers and 1/4 cup of parsley. Start the food processor on puree.
  7. As the mixture purees add the olive oil to the top.
  8. Add the juice of one lime a little at a time as the hummus purees. At this point check to see that the hummus is the consistency that you like. If it is just right you do not need to add any further liquid if it is still thick and chunky start adding the liquid from the can of chickpeas.
  9. To get the texture of smooth hummus as it mixes start adding the liquid from the chickpeas one tablespoon at a time to get the consistency you want in your hummus. For mine, it only took about 2 tablespoons.
  10. Remove the lid of the food processor and take a taste. If the hummus is too thick you can add more chickpea aquafaba. And at this point add salt and pepper to taste.
  11. Place the hummus in a serving bowl and with the back of a spoon make a beautiful decorative swirl. At this point, you can add any topping you like or a drizzle of olive oil to decorate that top.

Notes

  1. I always buy an extra can of chickpeas just in case I make the hummus watery. This way you can always add more chickpeas to the food processor if you want the hummus to be a thinker.

Keywords: Roasted Poblano Hummus

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