- Yield: 2 cups
- Prep Time: 10 minutes
Central America meets Indian cuisine. Both cultures love their foods spicy and appreciate the tart kick that limes bring to a dish.
- 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
- 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.
- 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.
- Chop up the culantro leaves. Add to the mixture. Cover the surface with plastic wrap. Refrigerate for at least 2 hours.
- Serve with pita bread or chips.