Poblano Pistachio Dip

Switch up your hummus habit and try this roasted and creamy Poblano Pistachio Dip! It’s such a fun, unexpected combination of flavors and will have you coming back for that double dip!

Prep: 30Cook: 10Total: 40


  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 1 cup pistachios, shelled
  • 1/2 cup hemp seeds
  • 1 lime, juiced
  • 4 oz. cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup water
  • 1 jalapeño, seeded and coarsely chopped
  • 1/4 teaspoon sea salt
  • 2 garlic cloves, coarsely chopped
  • 5 mint leaves
  • 1 small handful parsley (about 1 tablespoon chopped)


  1. Preheat oven to 400F.
  2. Place your poblano peppers on a baking sheet.
  3. Brush them with olive oil (save remaining olive oil for later) and cook them for 20 minutes. Remove them from the oven and set aside, allowing to cool.
  4. In a food processor, place the pistachios and hemp seeds. Process for about 30 seconds until finely chopped.
  5. Add the lime, cream cheese, grated parmesan, water, chopped jalapeño, sea salt, garlic cloves, mint leaves, parsley and remaining olive oil from the above brushing. Basically add all the ingredients except the agave and poblano peppers.
  6. Process the ingredients until they are combined, about 30 seconds. You may need to scrape down the sides and process again to fully combine them.
  7. Cut the stems off the peppers, open them up and remove the seeds. It’s no big deal if you leave some seeds in.
  8. Coarsely cut them up and place them in the food processor.
  9. Process for about 5 – 10 seconds.
  10. Remove the dip from the food processor and serve with your favorite veggies.

Nutrition Info:

  • Serving Size: 20
© The Toasted Pine Nut