Smoky Three Pepper Hummus

After preparing the Grilled Shrimp Nachos, I had leftover grilled peppers in the refrigerator. I decided to experiment with a new hummus recipe. To my usual hummus recipe, I added one half of a grilled poblano and one half of a grilled green bell pepper. For some spice, I added some pickled jalapenos. Hence the name three pepper hummus. The grilled peppers give it a great smoky flavor too. I used lime juice instead of lemon because I think it really complements both peppers and grilled food. It turned out great. It was perfect with veggies and pita. I tried it with tortilla chips and it was delicious. I would suggest cutting back on the salt if you plan to serve it with tortilla chips. This hummus recipe is definitely a keeper.

Smoky Three Pepper Hummus

Makes 2 cups

Ingredients

1/2 grilled bell pepper

1/2 grilled poblano pepper
(click here to see how to grill peppers)

1 Tbsp. pickled jalapeno slices

1 can garbanzo beans (drained, reserving liquid)

3 Tbsp tahini

Juice of 1 lime (3 Tbsp)

2 cloves garlic, minced

3/4 tsp salt, to taste

Minced cilantro (to garnish)

Directions

Add bell pepper, poblano pepper, jalapeno, garbanzo beans, tahini, lime juice, garlic and salt to the food processor. Blend until smooth drizzling in about 1/3 cup of the liquid from the can. Add more or less liquid depending on how thick you like it.

To serve: I spread 2 or 3 spoonfuls on a plate. Make a moat in the hummus with the back of a spoon. Drizzle moat with olive oil. Sprinkle with minced cilantro. In the very center place a slice of pickled jalapeno. Serve with pita, tortilla chips or veggies for dipping.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
Love Bakes Good Cakes: All My Bloggy Friends
Plaid & Paisley Kitchen: Tasty Tuesdays
Miz Helen's Country Cottage: Full Plate Thursday
Carole's Chatter: Food on Fridays - Leftovers