Smokehouse Hummus

Appetizer, Chickpeas, Dip, Holy Smoke, hummus, olive oil -

Smokehouse Hummus

By: Holy Smoke


  • 2 cups drained, well-cooked or canned chickpeas, liquid reserved
  • 1/2 cup tahini
  • 1/4 cup Holy Smoke Olive Oil, plus oil for drizzling
  • 2 cloves garlic, peeled, or to taste
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon ground cumin or paprika
  • Juice of 1 lemon, possibly more to taste
  • Chopped fresh parsley leaves for garnish



  1. Put everything except the parsley in a food processor and begin to process.
  2. Add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
  3. Taste and adjust the seasoning.
  4. Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

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