Whether you like hummus to use as a dip or a spread, this smoked hummus takes hummus up a notch and is perfect as a snack or to serve as an appetizer at your next backyard BBQ.
Hummus is one of our favourite snacks and making it homemade is our favourite way to enjoy it. Without preservatives, homemade not only tastes better but it is easy to make.
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Ingredients For Smoked Hummus
Making this recipe is easy with these ingredients:
- Chickpeas. We use canned chickpeas.
- Tahini.
- Lemon juice.
- Extra virgin olive oil.
- Garlic.
- Cumin.
- Sea salt.
- Pepper.
- Paprika.
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What Is Tahini?
Tahini is a staple for making hummus. It is made from sesame seeds with oil and salt, which are ground together making it similar to peanut butter or any nut butter.
Smoking Chickpeas
When it comes to smoking the chickpeas, it is best to smoke them at the lowest temperature. Canned chickpeas are already cooked so you just want to add smoke to them.
We use our pellet smoker to smoke the chickpeas and set it to smoke only. A small amount of heat will be produced to keep the pellets smoking, and we place the pan of chickpeas away from the fire side of the smoker.
Mild flavours work best for hummus. Apple and cherry wood complement the chickpeas without overpowering them.
While you have the smoker going, why not try our Jalapeno Cheddar Stuffed Pork Tenderloin.
Serving Smoked Hummus
Serve smoked hummus the same way regular hummus is served. We like to serve this hummus at our backyard get-togethers with friends and family. It makes a fantastic appetizer.
- Grill pita bread on a BBQ, then slice it to dip in the hummus.
- It is also great on sandwiches made in pita bread, like shawarmas.
- Crackers, especially pita crackers go well with hummus.
- Vegetables like carrots, celery, and snap peas are great for dipping in the hummus.
Storing Leftover Smoked Hummus
If you have leftover hummus, keep it covered in the fridge for up to 3 days.
Have you made this recipe? Leave a comment below to let us know.
Smoked Hummus
Equipment
- pellet smoker
- pellets
Ingredients
- 1 can chickpeas, drained and rinsed. 19 oz/540 ml
- 4 Tbsp tahini
- 3 Tbsp lemon juice
- 3 Tbsp extra-virgin olive oil
- 1 clove garlic
- ½ tsp cumin
- ½ tsp sea salt
- ¼ tsp pepper
- 2-3 Tbsp water
- paprika
Instructions
- Prepare the smoker to smoke only or lowest temperature.
- Place chickpeas on a baking sheet in one layer and place on the smoker.
- Smoke chickpeas for 45 minutes, stirring them halfway through.
- Remove from smoker and set aside for 5 minutes.
- Place chickpeas in a blender or food processor with tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper.
- Blend for 30 seconds. Scrape down the sides of the blender and blend again, adding water 1 tablespoon at a time.
- Continue blending and adding water until the desired consistency is reached.
- Place hummus in a bowl and cover.
- Refrigerate until ready to serve. It is best served cold.
- Sprinkle the top of hummus with paprika and a drizzle of olive oil if desired before serving.
