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Smoked Hummus

Yields1 Serving

 300 g chickpeas, cooked
 100 g tahini
 125 ml boiling water
 2 cloves garlic, crushed
 2 lemons, juiced
 2 pinches sea salt
To Smoke The Chickpeas
1

To smoke the chickpeas, place a handful of wood chips and a handful of dry rice in the bottom of a wok, place over a high heat until the chips begin to smoke.
Place the chickpeas on a plate onto of a rack inside the wok, and cover with a lid or tightly cover with aluminium foil.
Smoke for 20 minutes.
Remove and allow to cool before using.

To Make The Hummus
2

Blend all the ingredients in a food processor, adjust seasoning and serve drizzled with olive oil and pumpkin seed dukka