Smoked Hummus

A great way to add smoke flavor to hummus is to place the chickpeas in your smoker. This recipe is quite easy and we'll walk you through how to make it! Light up your pellet grill or smoker and let's get started.

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Course: Dips

Cuisine: American Food, Fusion

Keyword: hummus, smoked hummus

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: servings

Calories: 165kcal

Author: Sabrina Baksh

Ingredients

1 15 oz can garbanzo beans drained and rinsed
1/3 cup tahini
2 tablespoons fresh lemon juice
1/4 cup plain whole milk yogurt
3 cloves garlic unpeeled
2 tablespoons olive oil
1-2 tablespoons water
1/2 teaspoon cumin powder
1/2 teaspoon sea salt use more if needed

For garnish:

1/4 cup Olive oil
2 tablespoons flat-leaf parsley roughly chopped
1/4 teapoon smoked paprika
1/4 cup Toasted pine nuts (optional)
2 teaspoons Toasted sesame seeds or raw flax seeds (optional)

Instructions

Preheat your pellet grill or smoker for 225 degrees F.
Place the drained chickpeas into a 9" x 9" aluminum drip pan along with the unpeeled garlic.
Once your grill or smoker is up to temperature, place the pan onto the grill grates, close the lid, and let it smoke for 30-45 minutes. The longer the time, the smokier the chickpeas.
Remove pan from the grill, and let it sit for 15 minutes uncovered so the contents have time to cool.
Remove garlic peels and discard.
Add the smoked garbanzo beans, tahini, lemon juice, plain yogurt, garlic, cumin, water, salt, and 2 tablespoons of olive oil to a food processor. pulverize mixture until smooth. No lumps or bumps, just smooth.
Taste mixture for flavor and adjust to suit your tastes. If the mixture is too thick, add another 1-2 tablespoons of water to the hummus and pulse a few times to thin it out.
Transfer hummus to a serving dish.
With a spoon, create a shallow spiral well in the center. Carefully drizzle in 1/4 cup extra olive oil and top with parsley and optional toasted pine nuts or sesame seeds. Sprinkle with smoked paprika and serve immediately.
If you are making the hummus a few hours ahead of time, cover and store it in the refrigerator until ready to serve.
This smoked hummus can be made up to 3 days in advance and stored in an airtight container. Do not add garnish items until you are ready to serve.

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