Ingredients

• 1 medium poblano pepper, stem removed
• 2 medium jalapeno peppers, stem removed
• 2/3 cup of frozen artichoke hearts, thawed
• 2 cans of chick peas (also known as garbanzo beans)
• 2 tablespoons of tahini
• 1/4 cup of lemon juice
• 1 teaspoon kosher or pickling salt
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon ground cumin (freshly toasted and ground if available)
• Grapeseed, sunflower or extra virgin oil

Directions

Rinse and dry the peppers, lightly coat with oil and roast in a toaster oven or on a gas stove until nicely charred. Rinse the peppers under running water and remove as much of the charred peel as possible. Cut into 1-inch segments and place into a food processor, along with the artichoke hearts. Add the two cans of chick peas with about a tablespoon of the liquid. Pulse 4-5 times, then add the tahini, lemon juice, salt, cayenne pepper and ground cumin. Pulse for about 10-15 seconds. Wipe down the edges of the bowl and continue to process while drizzling in enough oil until the desired smoothness and texture is achieved.

The amount of lemon juice can be also adjusted depending on the desired level of acidity. If lemon juice is not available, white wine or rice wine vinegar can be substituted (note that rice wine vinegar has lower acidity than other vinegars and lemon juice, and is only recommended for those that do not like highly acidic foods).

The hummus can be stored in the refridgerator for up to 7-10 days.