Smoked Hummus
Ingredients
- 2 cans Chickpeas, drained and rinsed
- 1/2 cup Water, very cold
- 3 cloves Garlic
- 2-3 each Lemons, juiced
- 1½ tsp Sea Salt I used Sriracha Sea Salt from Kairos (link above)
- 1 cup Tahini
- 1-2 tsp Sumac
- 2-3 tbsp Extra Virgin Olive Oil I used Oliva Dorado (link above)
Instructions
- Spread chickpeas in an even layer across the bottom of a sheet pan.
- Smoke for one to two hours at 180 degrees.
- In a food processor, combine smoked chickpeas, lemon juice, water, garlic, and sea salt. Puree on high speed for 5 minutes.
- At the end of the 5 minutes, reduce speed to low and begin to drizzle in the tahini.
- Once the tahini has been incorporated, remove hummus to a serving dish.
- Top the hummus with really good Extra Virgin Olive Oil and a sprinkle of sumac.
- Serve with fresh pita or veggies.
