gluten free, dairy free, vegan \\\
Hummus is a classic for a reason – delightfully creamy with layers of garlic and lemon, balanced with the earthiness of tahini. This version was inspired by a lunch visit to a local bistro to farewell a friend moving back to New Zealand. Why would anyone move to New Zealand? I mean, really. It’s not exactly beautiful or anything, right?
So, back to the hummus. When my friend received her order of lamb kofta with hummus, she was pretty excited by how delicious the hummus was, simply with the addition of smoke flavour. Of course, I decided I had to make this for myself and here it is! Smoky Hummus. The dip of your dreams.
Serve this with my purple sweet potato flatbread, smear on your favourite carb source or with some carrot sticks. You really can’t go wrong. I am incredibly fussy when it comes to hummus. I cannot stand the store bought stuff, which usually uses vinegar. It tastes hideous to me! Sorry if I sound dramatic, but I’m sure people that make and eat hummus often would be horrified at some of the store bought brands. I guess that’s my inner food snob coming out.
If you prefer to cook your legumes (rather than buy the canned ones), I highly recommend considering the purchase of a pressure cooker. It makes the process much, much faster and is cheaper than buying the tinned chickpeas.
Without any further delay, here is the recipe for Smoky Hummus. Enjoy!
Yield 3 cups
Hummus is a classic for a reason - delightfully creamy with layers of garlic and lemon, balanced with the earthiness of tahini. This Smoky Hummus is the dip of your dreams.
- 330g cooked chickpeas (equivalent to 170g or 3/4 heaped cup dried chickpeas)
- 160mL water
- 2 lemons, juiced
- 4 medium garlic cloves, minced
- 5 teaspoons liquid smoke
- 2/3 cup hulled tahini
- 3/4 teaspoon fine sea salt
- First place the cooked chickpeas, water, lemon juice and garlic in the food processor or the blender. Blend until smooth, scraping down the sides of the processor/blender if needed.
- Add the remaining ingredients and blend thoroughly again.
- Serve with flatbread, crackers, vegetable sticks or with lamb as a main meal.
- Store in the refrigerator for up to a week. Can also be frozen and defrosted with no negative effect on taste or texture.
Equipment: food processor or high speed blender, knife and chopping board, citrus juicer, saucepan or pressure cooker (if using dried chickpeas)