Smoked Hummus 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Smoke Signals Jan 16, 2013

Hummus can be tart yet smooth, creamy yet thick. A little smoked olive oil (available at All Things Olive at Union Market and Sapore on Capitol Hill and online at adds a beguiling aspect, deepening the dip's exotic flavor and enhancing its enigmatic nature.

This preparation goes easy on the smoke so as not to overpower the essence of the iconic dip. If you want it smokier, drizzle a little smoked olive oil atop the hummus when you serve it. If you like it the way it is, use a regular, non-smoked extra-virgin olive oil for the drizzle.

Serve with pita bread and olives.

Make Ahead: The hummus can be refrigerated in an airtight container for up to 4 days.

Servings: 6

Yield: Makes about 1 1/2 cups

  • 1 1/2 cups cooked or canned no-salt-added chickpeas, plus 3 tablespoons reserved cooking liquid or can liquid
  • 1/3 cup tahini
  • 2 or 3 cloves garlic, coarsely chopped (about 1 heaping tablespoon)
  • 2 tablespoons smoked olive oil, plus an optional drizzle for serving (see headnote)
  • 1 teaspoon sea salt or kosher salt
  • Freshly squeezed juice of 1 lemon (3 to 4 tablespoons)
  • Extra-virgin olive oil (not smoked; optional)
  • Sweet paprika, for garnish (optional)


Combine the chickpeas, tahini, garlic, the 2 tablespoons of smoked olive oil, salt and lemon juice in a food processor. Puree for about 1 minute to form a smooth hummus. If the consistency is too thick, add some or all of the reserved chickpea liquid. The hummus should be somewhat thick and not at all runny.

Transfer to a bowl. Drizzle with a little more smoked olive oil or with the extra-virgin olive oil, if desired. Sprinkle lightly with paprika, if using, and serve.

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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Jeffrey Donald.

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