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Brooks Tropicals
Side Dish

ROASTED POBLANO AND LIME HUMMUS

Lime hummus

Central America meets Indian cuisine. Both cultures love their foods spicy and appreciate the tart kick that limes bring to a dish.

INGREDIENTS:

Non-fat cooking spray
1 poblano pepper, seeds discarded (wear gloves!)
1 15 oz. can chickpeas, drained
2 large or 3 small limes (3 tbs. juice)
2 cloves garlic
2 tbs tahini
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp salt
3 tbs extra-virgin olive oil
1/8 cup culantro leaves
Pita wedges or tortilla chips

Yield: 2 cups
Prep time: 15 minutes, plus 2 hours of refrigeration


How to juice a lime

DIRECTIONS:

1. Turn on the broiler. Spray a small baking sheet with cooking spray. Lay the poblano pepper flat on the sheet. Broil 2 minutes on each side. Let the pepper cool. Wearing gloves and being careful not to touch your eyes, peel the skin off the pepper.
2. Meanwhile, add the chickpeas to a medium-sized nonmetal bowl. Microwave for 30 seconds on high. Add to a food processor along with the juice of the limes, garlic, tahini, cumin, coriander and salt. Process while gradually adding the olive oil. Process until relatively smooth.
3. Chop up the culantro leaves. Add to the mixture. Cover the surface with plastic wrap. Refrigerate for at least 2 hours.
4. Serve with pita bread or chips.



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