Oh, how we love those super simple recipes that almost slap ya in the face with how delicious they are.
This is one of those recipes.
It's also a great reminder of how versatile a tool your grill is!
Hammus, aka Smoked Chickpea Hummus really is a simple thing. Chickpeas, lemon, salt, garlic, good olive oil and tahini and WHAM, it's creamy, smoky umami-bomb time and wow is that a GOOD TIME.
Hickory are our chips of choice when smokin' our beans for this lil spread - but you could try cherry if you'd rather. Light woods work best with most vegetal applications!
15-20 minutes of covered, smoky, indirect heat will be plenty (check out the handy diagram below!). Then just follow the instructions and *poof* our favey magical hummus is all yours and you don't even have to wait 'till it shows up on our menu, or go to Plant Joy, to get your fix.
SMOKED CHICKPEA HUMMUS
3 cups chickpeas, smoked 12 cloves garlic, roasted 2 cloves garlic, minced 1/4 cup EVOO 1 tbsp smoked salt 1/2 cup lemon juice
Puree above until smooth in a food processor. 1/2 cup tahini
Drizzle in tahini to thicken, mix well, and serve!
Enjoy, dahlings! May the summer (and the grill!) hold wonders aplenty for you this year and beyond.