Smoked chickpea hummus
I remember discovering hummus at university. Crusty bread and a pot of hummus was the perfect dinner!
Things have changed a little since then, you can get all sorts of flavours and one of my favourites is the smoked hummus from Sainsbury’s by Moorish. I decided to make my own though as it’s so easy.
Give this one a whirl, you’ll love it.
Cooking surfaces
Ingredients
- 1 tin of chickpeas – drained. You can also use dried chickpeas but you need to soak them overnight and then boil them for 1 hour.
- 3-4 tbsp tahini (use less if you don’t like the bitterness)
- Juice of 1.5 lemons
- 1 small clove garlic (crushed)
- 2 tbsp Extra virgin olive oil
- 1/2 tsp ground cumin
- 1 tsp Maldon salt
- Water to reduce the thickness
- Smoked paprika to dress – a pinch
Equipment
- To smoke your chickpeas you’ll need a ProQ Cold Smoke Generator and some Oak sawdust. You can get your oak sawdust from HotSmoked.co.uk. Use MSF10 at the checkout for 10% off.
Method
- Take your drained chickpeas and put them in a baking tray or skillet.
- Setup your ProQ Cold Smoke Generator in the bottom of your Egg and your skillet of chickpeas on the stainless grid. Smoke for a minimum of 3 hours. The longer you leave them the stronger the flavour will be. Once smoked set aside.
- In your food processor add the tahini and lemon juice and blend together for 1 minute. Use a spatula to push down and blend again for 30 seconds.
- Add your garlic, cumin and olive oil, and blend for 30 seconds.
- Set aside a small handful of chickpeas to dress your finished hummus.
- Now add your remaining chickpeas and Maldon salt. Blend for 10 seconds.
- Add water while blending to get your desired consistency.
- Use a spatula to turn out onto a plate or into a bowl.
- Dress your hummus with the olive oil, a sprinkle of smoked paprika and the chickpeas you set aside.
This is great served with homemade flatbreads or shop-bought pitta bread.
We made this on our live cook on 2nd January 2020: