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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roast the Poblano
Preheat your oven to 400°F (200°C). Place the poblano pepper directly on the oven rack and roast for about 15-20 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let it cool. Once cool, peel off the skin and remove the seeds.
- 2
Cook the Sweet Potatoes
While the poblano is roasting, peel and chop the Japanese sweet potatoes into chunks. Place them in a pot of boiling water and cook for about 15-20 minutes, or until tender. Drain and let them cool slightly.
- 3
Blend the Ingredients
In a food processor, combine the cooked sweet potatoes, roasted poblano, tahini, miso paste, honey, sesame oil, lemon juice, and garlic. Blend until smooth and creamy.
- 4
Season to Taste
Taste the hummus and season with salt and black pepper as needed. Blend again to combine.
- 5
Serve
Transfer the hummus to a serving bowl and drizzle with extra sesame oil if desired. Serve with pita chips, fresh vegetables, or as a spread.
