Smoked hummus

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Quantity: 1.2 kg.

Nutritional value per serving:

Calories 609, total fat 36 G., saturated fats 5 G., proteins 16 G., carbohydrates 59 G., fiber 11 G., cholesterol 0 mg, sodium 634 mg, sugar 7 G.

Enjoy the natural smoky flavors of this smoked chickpea hummus. To prepare it, you'll need a metal colander so you can place it on the grill with the chickpeas. In addition to the smoked chickpeas, the hummus is also infused with grilled garlic and paprika, which enhance the smoky flavor. Serve the hummus as an appetizer with spicy pita chips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chickpeas

1 head of garlic
3/4 cup + 1 tsp olive oil + extra for drizzling
3 cans of 400g canned chickpeas, rinsed
3 lemons, cut in half
1 cup tahini
1 tbsp coarse salt
1/4 tsp ground cumin
1.5 cups of water
2 tablespoons finely chopped roasted sweet pepper
0.5 tsp paprika
1 tbsp chopped fresh parsley, optional

Pita chips

1 bag of regular pita chips weighing 500g.
2 tbsp. l. olive oil
1 tbsp paprika
2 teaspoons garlic salt
Special equipment: smoke box or small foil pan, 1 cup of fruit tree chips, such as cherry or apple

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chickpeas, lemon, tahini, hummus, garlic salt, cumin, paprika, pita chips

Cooking the dish according to the recipe:

Place 1 cup of wood chips in a smoker or foil-lined baking sheet. Place under the grate of a gas grill directly on the burner. Preheat the grill to 300°F (150°C) so the chips are in direct heat.
Trim the top of the garlic cloves, exposing the tops. Drizzle with 1 teaspoon of olive oil and wrap in foil. Place the chickpeas in a metal colander. Cover the colander with foil. Place the chickpeas and garlic on the cooler side of the grill. Close the grill and smoke the chickpeas for 30 minutes and the garlic for 1 hour, until the cloves are tender. Remove the chickpeas and let them cool while the garlic cooks.

About 10 minutes before the garlic is done, place the lemon halves cut-side down on the grill over direct heat and grill until grill marks appear, 8 to 10 minutes. Let cool, then squeeze the juice from the lemons through a sieve into a bowl.
When the garlic is done, let it cool for about 10 minutes, then unwrap the foil and squeeze the softened cloves into a small bowl.
Combine the cooled smoked chickpeas, roasted garlic, tahini, salt, cumin, juice of the roasted lemons, and water in a food processor. Blend for 2 minutes, then drizzle with the remaining 3/4 cup olive oil. Continue blending until completely smooth, 3–4 minutes. If the hummus is too thick, add a little more water to achieve the desired consistency.
Transfer the hummus to a serving bowl and sprinkle with finely chopped roasted bell pepper, paprika, parsley, if using, and a drizzle of olive oil. Serve with pita chips.

Pita chipsPlace the pita chips in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl, combine the paprika and garlic salt. Sprinkle the seasoning over the chips and toss.

Author of the recipe - Katie Lee is an American cookbook author, food critic, chef, and writer.

Categories: