Smoked Hummus Recipe

If using canned chickpeas, drain and rinse them thoroughly under cold water. For extra-smooth hummus, remove a few chickpea skins by pinching them between fingers (optional). Pat chickpeas dry with a towel.

Add the drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, smoked paprika, salt, and pepper to a food processor or high-speed blender.

Pulse until the mixture begins to come together, then with the processor running slowly drizzle in 1/4 cup (0.25 cups) olive oil through the feed tube. Add the cold water, 1 tablespoon at a time, if needed, to achieve a smooth, creamy texture. Scrape down the sides as necessary. Blend until velvety, about 2–4 minutes depending on your machine.

Cold-smoking method (recommended for pronounced smoke)

Place the blended hummus into a shallow, heatproof bowl or container with an open top. Set up a small cold-smoker or smoking gun following manufacturer instructions. Fill the smoking gun or cold-smoker with wood chips (2 tbs). Generate smoke and cover the container tightly with plastic wrap or a lid (leave a small gap for smoke to enter if using a smoking gun). Introduce smoke into the container and seal quickly. Let the hummus sit sealed for 5–10 minutes to absorb smoke, then remove the cover and let it sit for another 5 minutes. Taste and repeat for more smoke in 5-minute increments, up to 20 minutes total, until desired smokiness is reached.

Hot-smoke / stovetop method (if no smoking tool available)

Line a deep, heavy pot with foil and place a small handful of damp wood chips (2 tbs) on the foil. Put a heatproof steaming rack over the chips and place the hummus bowl on the rack. Cover tightly with a lid and heat over medium-low until chips begin to smolder and produce smoke, 3–5 minutes. Reduce heat to very low and smoke for 5–8 minutes. Remove from heat and uncover carefully. Vent briefly to reduce intense smoke. Note: this method imparts a milder, warmer smoke flavor.

If you prefer a simpler option, stir 1 tsp smoked paprika and/or 1–2 tsp smoked salt into the hummus instead of using smoke equipment; this gives a smoky note without actual smoking.

Transfer the smoked hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center.

Drizzle the remaining 2 tablespoons olive oil over the top, sprinkle with sumac and lemon zest (if using), and scatter the chopped parsley. Add an extra dusting of smoked paprika or a pinch of smoked salt if you want more visual color and aroma.

Arrange fresh vegetables and crackers around the bowl for serving. Serve immediately. Leftover hummus will keep in an airtight container in the refrigerator for up to 4 days; re-smoke lightly or stir in additional smoked paprika before serving if the smoked aroma fades.