Hummus Dip Recipe

Prepare chickpeas

If you have canned chickpeas, drain and rinse them. For creamier hummus, remove outer skins by rubbing chickpeas between clean kitchen towels or pinching each—optional but recommended (about 5 minutes).

Blend base

In a food processor, combine chickpeas, tahini, lemon juice, garlic, ground cumin and salt. Process until a coarse paste forms (about 1 minute).

Emulsify

With the processor running, slowly stream in olive oil and 2 tablespoons ice cold water until the hummus becomes silky and smooth, 1–2 minutes. Stop and scrape down sides as needed. If too thick, add up to 1 more tablespoon ice water.

Taste and adjust seasoning with additional salt, lemon juice or cumin as desired. Transfer hummus to a shallow serving bowl and make a small well in the center for oil and garnish.

Slice cucumbers

Trim ends of cucumbers and slice lengthwise into quarters or into 1/4-inch thick diagonal slices if using larger cukes.

Apply smoke finish

Place sliced cucumbers in a bowl. Toss with neutral oil, kosher salt, cracked pepper and the optional liquid smoke. If using liquid smoke, use sparingly and toss until pieces are evenly coated. Let sit 5–10 minutes to absorb smoke flavor.

For a deeper smoked flavor: briefly sear the cucumber slices in a hot skillet (1 minute per side) or place on a wire rack and torch briefly with a culinary blowtorch for 5–10 seconds per side; cool slightly before serving. Keep cucumbers slightly crisp.

Prepare carrots

If carrots are thick, halve lengthwise. Pat dry and toss with 1 tsp olive oil, salt and pepper to coat evenly.

Smoke or roast

Two options: 1) Oven: Roast on a rimmed baking sheet at 425°F (220°C) for 12–15 minutes until tender and lightly caramelized; during the last 2 minutes sprinkle smoked sea salt if using. 2) Grill or smoker: Grill over medium-high heat for 6–8 minutes, turning, until edges char and carrots are tender. For quick smoke flavor, finish with a light brush of liquid smoke mixed with oil (use sparingly).

Allow carrots to cool slightly so they remain firm enough for dipping.

Spoon hummus into a shallow bowl and smooth the top, leaving a small well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the hummus, sprinkle smoked paprika over the top, and garnish with chopped parsley if using.

Arrange smoked cucumber slices and smoked carrots around the hummus or on a board alongside toasted pita and other crudités. Serve immediately.