Heat the oven to broil. If you have a gas stovetop, you can char the poblanos over an open flame. Roast poblanos for 8-10 minutes on each side or until they are nice and charred. Remove from heat and let cool. 

In a food processor, add the chickpeas, sun-dried tomatoes, garlic cloves, cilantro, cumin, lemon juice, tahini paste, salt, and pepper. Lock the lid and begin processing. As the chickpeas break down, slowly add the olive oil through the top shoot of the food processor. Blend for a few minutes or until the hummus is creamy and smooth. Remove the lid and add the poblano peppers (stems removed first). Place the lid back on and process until the peppers are fully incorporated into the hummus.

To Plate

Choose a large platter to serve the Harvest Hummus. Carefully spoon the hummus onto the platter in a creative way, using the spoon to smooth it around the dish. Arrange the toppings around the side of the hummus, then drizzle with a bit of olive oil and sprinkle with seeds and hemp hearts.