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Roasted Poblano Hummus Cream Sauce

Roasted Poblano Hummus Cream Sauce

Author Vianney Rodriguez

Ingredients

  • 2 large poblano peppers
  • 2 tablespoons butter
  • ½ onion chopped
  • 2 garlic cloves chopped or grated
  • 1 teaspoon cumin
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1 cup cilantro chopped
  • ½ cup Sabra Hummus
  • 1 cup heavy cream

Instructions

  1. Preheat broiler to high.
  2. Place poblanos on baking sheet and char under the broiler until skin blackens on all sides, 7 to 8 minutes.
  3. Place in a bowl cover with towel or plastic wrap; let stand 10 minutes. Peel and seed the peppers; slice.
  4. Heat butter in skillet over medium-high heat, add onion, garlic and cumin and cook for 4-5 minutes, till onion tender. Add poblanos and season with salt and pepper; cook until warm through about 1 minute.
  5. Whisk in flour and cook for 2-3 minutes, add stock and continue to cook until mixture thickens.
  6. Carefully transfer to a food processor or blender; add half the cilantro and hummus and puree until smooth.
  7. Return to skillet, add cream and continue to cook until sauce thickens, about 3-5 minutes.
  8. Serve over roasted shrimp, fish or chicken with additional cilantro as garnish.