Smoked Hummus

🧂 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
• 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

• 1 Preheat your pellet grill or smoker to 225 degrees F.
• 2 Place the drained chickpeas into a 9″ x 9″ aluminum drip pan along with the
  unpeeled garlic.
• 3 Place the pan on the grill grates, close the lid, and smoke the chickpeas for 30
  minutes or 45 minutes for extra smoky flavor.
• 4 Remove the pan from the grill, and let the chickpeas and garlic cool for 15-20
  minutes.
• 5 Remove garlic peels and discard.
• 6 Place the smoked garbanzo beans, garlic, tahini, lemon juice, plain yogurt,
  cumin, water, salt, and 2 tablespoons of olive oil in a food processor.
• 7 Pulverize mixture until smooth. No lumps or bumps, just smooth.
• 8 Taste and adjust to suit your tastes.
• 9 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.
• 10 Transfer hummus to a serving dish.
• 11 With a spoon, create a shallow spiral well in the center.
• 12 Carefully drizzle 1/4 cup extra olive oil, then top with parsley and optional
  toppings. Serve and enjoy!
• 13 Make the hummus a few hours beforehand, cover with plastic wrap, and store it in
  the refrigerator until ready to serve.
• 14 This smoked hummus can be made up to 3 days in advance and stored in an airtight
  container. Do not garnish until you are ready to serve.

Nutrition Info