The blend of buttery avocados and poblanos here make for a green, bright, and creamy hummus. Slideshow:  More Hummus Recipes 

Sarah Bolla
February 2014

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Credit: © Sarah Bolla

Recipe Summary

total:
20 mins
Yield:
Makes about 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium heat, add the olive oil and cook the poblanos until lightly browned in spots and softened, about 5 minutes. Remove from heat and set aside.

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  • In the bowl of a food processor, combine the sautéed poblanos, avocados, chickpeas, 1/4 cup cilantro, garlic, lemon juice, salt, and pepper and process until combined and smooth. Scrape down the sides of the bowl. Taste to adjust for seasoning and transfer to a serving dish. Garnish with fresh cilantro and pepita seeds. Drizzle with olive oil and serve.

Make Ahead

The hummus can be refrigerated for up to 2 days.

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