Jeni from Thyme and Love has just released her book The Vegan Mexican Cookbook: Plant-Based Recipes Inspired by Mexico and I couldn’t be more excited! Jeni lived in Mexico city for a time with her husband, and she fell in love with the cuisine and it definitely shows in this book. I found Jeni online about two years ago, she was still living in Mexico at the time, and I quickly became a fan. It is exciting to find other bloggers that share your love of Mexican cuisine, especially vegan Mexican cuisine.

The book has 25 recipes, they are all quite easy to make, and all plant-based (vegan). The book also has great photography, all done by Jeni herself. My only complaint is that there aren’t more recipes! I’m looking forward to trying the kale and potato taquitos, the hibiscus tacos with guacamole, and the rice pudding popsicles. The best part is that it is only $6.99. The book is only available in electronic form. I encourage you to stop by Thyme & Love and enjoy some of her recipes, and of course to show Jeni some support by buying her book. To get 30% off of your book purchase use the code dorastable30. Thank you Jeni!

Today I am going to share with you a recipe from Jeni’s book: Roasted Poblano Hummus. The smoky flavor of the poblano pepper really pulls through in this smooth hummus, and the acidity of the lemon and lime really complements the chickpeas and tahini. It is super easy to make and a great appetizer for sharing.

The Recipe: Roasted Poblano Hummus

If you have never roasted your own poblano peppers before you can use canned ones, but roasted them is not complicated at all. The recipe calls for canned chickpeas, but you can cook your own if you like. If you prefer your hummus on the less lemony side I would reduce the amount of lemon and lime. Enjoy!