The Best Smokey Hummus
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Dips & Spreads
As I was making this hummus, my pre-munchie jumpies were ramping up. What are pre-munchie jumpies? That's what I call the excited movements when you know you're about to eat something supreme. And let me tell you, this hummus was supreme. The smoke added an awesome note to bring it up one notch, which is hard to do with something that is already so good. This hummus won't last long, which is okay because it only takes about 30 minutes to make.
Superlatives: Smooth, creamy, elevated, balanced, easy
1 (29 oz) can chick peas (also called garbonzo beans) or 2 (16 oz) cans
1 cup of the liquid from the can(s) of beans
⅓ cup Tahini
2 cloves of garlic
2 tablespoons lemon juice
1 tablespoon olive oil
Kosher salt to taste
Smoked paprika and olive oil for garnish
Watch the video at the bottom of the directions!
Set your smoker up for ~250 degrees F
Drain the chick peas, reserving about 1 cup of the liquid
Dry your chick peas with a towel
Place chick peas on a tray that can go in your smoker, add the garlic, cover with 1 tablespoon of olive oil and sprinkle with ~1 teaspoon kosher salt
Smoke chick peas for 30 minutes
Blend chick peas, garlic, tahini, lemon juice, and bean liquid (called aquafaba — fun name). Start with about ¼ a cup of the liquid and add more slowly as you blend to reach your desired texture. I ended up adding about ¾ of a cup and blending until extremely smooth. You may have to occasionally scrape down the sides of your blend.
Add salt to taste, places in a wide, shallow bowl then drizzle with olive oil and a sprinkle of smoked paprika for garnish
Serve with pita chips (my fav), pretzel chips, sliced veggies or whatever sounds good to you
Eat BBQ, Live Forever!