Place those chickpeas into your smoker to make the most flavorful smoked hummus for your next cookout or game-day party!

If love hummus and frequently serve some variation of this savory Middle Eastern dip, try smoking the chickpeas first to create a delicious, smoky hummus!

To achieve a subtle smoky flavor, smoke the chickpeas for 30 at 225 degrees F. If you’d prefer a deeper flavor, smoke the chickpeas for 45 minutes. You’ll need a 9″ x 9″ disposable aluminum pan (or a grill-safe metal tray) and a food processor or high-powered blender for this recipe.

Using the Right Wood for Hummus

The key to smoked flavor starts with your choice of wood. Use milder fruit wood, like apple or peach, for smoking chickpeas. If you are using a charcoal grill, add a small number of wood chunks to the fire 5 minutes before cooking. If you are using a pellet grill, you already have a great selection of wood pellets. Reach for the mildest option.

What You’ll Need to Make Smoked Hummus

• 1 15 ounce can of chickpeas (garbanzo beans)
• Tahini (store bought or homemade)
• Fresh lemon juice
• Plain whole-milk yogurt
• Fresh garlic
• Olive oil
• Cumin powder
• Sea salt
• Flat-leaf parsley
• Smoked paprika
• Toasted pine nuts (optional)
• Toasted sesame seeds or raw flax seeds (optional)

How to Smoke Chickpeas

• Preheat your pellet grill or smoker to 225 degrees F. Drain the chickpeas and place them in 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 40 minutes.
• Remove the pan from the grill, and let it sit for 15-20 minutes before making the hummus.

How to Make Smoked Hummus

• 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. Blend mixture together until smooth. No lumps or bumps, just smooth.
• Taste the mixture for flavor and adjust it to suit your palate. If the mixture is too thick, add another 1-2 tablespoons of water to the smoked hummus and pulse a few times to thin it out.

Serving

• Transfer hummus to a serving bowl.
• With a spoon, create a shallow spiral well in the center. Carefully drizzle 1/4 cup extra olive oil on top with parsley and optional toasted pine nuts or sesame seeds. Sprinkle with smoked paprika and serve with pita chips, soft pita bread, slice cucumber, or carrot sticks.
• If you make the hummus ahead of time, cover the serving dish with plastic wrap and store it in the refrigerator until ready to serve.
• 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.

Print

Smoked Hummus

Smoking chickpeas is a great way to infuse hummus with extra flavor. Fire up your grill or smoker, and let's get started!

Course Dips

Cuisine American Food, Fusion

Keyword hummus, smoked hummus

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Calories 189kcal

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 to 225 degrees F.
• Place the drained chickpeas into a 9″ x 9″ aluminum drip pan along with the unpeeled garlic.
• Place the pan on the grill grates, close the lid, and smoke the chickpeas for 30 minutes or 45 minutes for extra smoky flavor.
• Remove the pan from the grill, and let the chickpeas and garlic cool for 15-20 minutes.
• Remove garlic peels and discard.
• Place the smoked garbanzo beans, garlic, tahini, lemon juice, plain yogurt, cumin, water, salt, and 2 tablespoons of olive oil in a food processor.
• Pulverize mixture until smooth. No lumps or bumps, just smooth.
• Taste 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 1/4 cup extra olive oil, then top with parsley and optional toppings. Serve and enjoy!
• Make the hummus a few hours beforehand, cover with plastic wrap, 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 garnish until you are ready to serve.

Nutrition

Calories: 189kcal | Carbohydrates: 9g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 249mg | Potassium: 145mg | Fiber: 3g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

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