Smoked chickpea hummus

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

CSG Inside the box


  • 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


    • To smoke your chickpeas you’ll need a ProQ Cold Smoke Generator and some Oak sawdust. You can get your oak sawdust from Use MSF10 at the checkout for 10% off.


    1. Take your drained chickpeas and put them in a baking tray or skillet.
    2. 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.
    3. 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.
    4. Add your garlic, cumin and olive oil, and blend for 30 seconds.
    5. Set aside a small handful of chickpeas to dress your finished hummus.
    6. Now add your remaining chickpeas and Maldon salt. Blend for 10 seconds.
    7. Add water while blending to get your desired consistency.
    8. Use a spatula to turn out onto a plate or into a bowl.
    9. 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:


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