Smoked Hummus with Paprika and Cumin

This smoked hummus with paprika and cumin is an easy-to-make twist on classic Middle Eastern dip that is perfect for sharing! It’s made with simple ingredients like garlic, tahini paste, olive oil, smoked paprika, ground cumin, sea salt and lemon juice blended together with chickpeas before being cooked in a smoker for an hour at 225°F for a delicious smoky flavor! Serve warm or at room temperature with pita chips or fresh vegetables for dipping!

Cooking Equipment:

Smoker; Food Processor/Blender; Heat-Safe Bowl/Dish

Preparation Time:

Cooking Time:

Total Time:

1 hour 10 minutes

Cuisine:

Middle Eastern

Keywords:

Hummus, Smoked, Paprika, Cumin

Meal:

Appetizer

Cooking Method:

Smoking

Dietary Restrictions:

Vegetarian

Servings:

Ingredients:

2 cloves garlic, minced

2 tablespoons tahini paste

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon sea salt

¼ cup freshly squeezed lemon juice (from about 1 lemon)

1 can chickpeas (drained and rinsed)

Cooking Instructions:

Preheat your smoker to 225°F.

In a food processor or blender, combine the garlic, tahini paste, olive oil, smoked paprika, ground cumin, sea salt and lemon juice. Blend until smooth.

Add the chickpeas to the food processor or blender and blend until smooth.

Transfer the hummus to a heat-safe bowl or dish that will fit in your smoker. Place it in the smoker and cook for 1 hour at 225°F.

Remove from the smoker and serve warm or at room temperature with pita chips or fresh vegetables for dipping!

Nutrition:

Calories – 100; Fat – 4g; Carbohydrates – 11g; Protein – 4g

Rating:

Smoked Hummus with Paprika and Cumin

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