I often forget how easy it is to make hummus. Generally, there’s no real cooking involved, but it comes together so fast, and if you have the ingredients on hand, you can serve this smoked hummus within a few quick minutes.
I always love to spice things up, as you know, and this time, it’s a triple threat of bourbon smoked treats – salt, pepper, and my favorite spice of all time, paprika! Get these spices now. They will delight your guests!
To make this little snack a bit more texturally appealing, I had to add in the roasted chickpeas. They get a treatment of smoked salt and paprika too, with a nice warm crunch as you dip.
Many hummus recipes out there call to add olive oil directly to the hummus itself, blending it all up together. I heard it from the food expert herself, Faye Levy, that traditionally, olive oil is not added to hummus this way. Rather, it’s added to the top of the hummus. So when plating, make sure to create furrows in the top of the hummus, where the olive oil can pool. Not only can you taste the olive oil better, but it’s visually stunning. Combine that with the pops of color from the roasted chickpeas, and this smoked hummus appetizer is sure to please!
A simple dish like hummus can be quickly elevated with extra flavor from bourbon smoked spices, and texture from baked chickpeas.
- 3 1/2 Cups Chickpeas , divided (two 15.5 ounce cans) & rinsed
- 1 1/2 Teaspoons Smoked Salt , divided
- 2 Teaspoons Smoked Paprika , divided
- 4 Teaspoons Olive Oil , divided
- 1/2 Teaspoon Smoked Pepper , divided
- 1/3 Cup Tahini
- 3 Tablespoons Lemon Juice
- 1 1/2 Teaspoons Garlic , fresh & finely minced
- 2 Tablespoons Parsley , fresh & roughly chopped
Preheat oven to 400 degrees Fahrenheit.
Place 1/2 cup of chickpeas in a small bowl, and add 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1 teaspoon olive oil. Toss well, place on a sheet pan, and bake for 10 minutes. Toss halfway through, at the 5 minute mark.
While the chickpeas are baking, place the remaining chickpeas in a food processor with 1 teaspoon salt, pepper, 1 1/2 teaspoons paprika, tanini, lemon juice, and garlic. Process continuously until you have a smooth paste, stopping to scrape down the sides as necessary. Additionally, if the mixture is too thick, add water 1 Tablespoon at a time, until desired consistency is reached. Taste, and adjust seasonings as necessary.
Remove chickpeas from the oven, and allow to cool slightly. Place hummus in a serving dish, top with roasted chickpeas, and 3 teaspoons good olive oil. Sprinkle with fresh parsley, and serve with raw vegetables and/or pita bread.