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