Let's Talk BBQ
Recipes => Recipes => Appetizers => Topic started by: SmokinKat on November 18, 2015, 07:39:08 PM
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Hubby James has been hankering for some hummus lately, so I thought I'd dust off the old Cuisinart and give it a whirl. (yuk yuk yuk)
I thought it would be fun to make a regular batch, and a smoked batch.
Ingredients were:
2/3 Cup Tahini
2 Tsp garlic (next time I'm going to try roasted garlic, since that is just heaven)
2 cans chickpeas (garbanzo beans)
6 Tbsp lemon juice (more if you like it more tangy)
1/2 cup water
8 Tbsp Olive Oil
1 tsp salt
1 tsp smoked paprika
1 tsp cayenne pepper (if you like a little heat)
For the smoked chickpeas, I threw them on a cookie sheet, and smoked them for about an hour. I got distracted, but should have stirred them halfway through, since they were kind of pasty on the bottom.
(http://i965.photobucket.com/albums/ae138/katrinarounds/smoked%20chick%20peas_zpsvojncycc.jpg) (http://s965.photobucket.com/user/katrinarounds/media/smoked%20chick%20peas_zpsvojncycc.jpg.html)
Next I added the tahini, garlic, salt, paprika, and cayenne my food processor and blended it for about a minute.
Next in was the olive oil and smoked chickpeas. I blended them for a couple of minutes-- the mixture made a thick paste. Added the water, and blended for 2-3 more minutes. Added the lemon juice one tablespoon at a time until it got to my desired tartness, and then blended for a few more minutes. I ended up adding a bit more water and olive oil, since smoking the chickpeas dried them out a bit too.
We decided it needed a fancy topper, too, so I did up some bell peppers on the MAK:
(http://i965.photobucket.com/albums/ae138/katrinarounds/red%20peppers_zpsobunpwzp.jpg) (http://s965.photobucket.com/user/katrinarounds/media/red%20peppers_zpsobunpwzp.jpg.html)
Got those good and roasted,
(http://i965.photobucket.com/albums/ae138/katrinarounds/roasted%20red%20peppers_zpsezhmkoov.jpg) (http://s965.photobucket.com/user/katrinarounds/media/roasted%20red%20peppers_zpsezhmkoov.jpg.html)
Then James decided he wanted a go-round with the Cuisinart. (yuk yuk yuk) He put the roasted peppers in the food processor with a couple tablespoons of olive oil and pureed it for a bit. He asked what he could add to make it tangier and a little sweeter, so I suggested some reduced balsamic vinegar glaze. I think we added about a tablespoon, and it was DANG good. :)
For the 'regular' hummus, we did the same thing, just without the smoking step. Turned out great, just a little thinner than the smoked stuff.
Served it up with some feta, onions, pita bread, and some pickled carrots and green beans I'd done last summer.
(http://i965.photobucket.com/albums/ae138/katrinarounds/smoked%20hummus_zpswtqo5n85.jpg) (http://s965.photobucket.com/user/katrinarounds/media/smoked%20hummus_zpswtqo5n85.jpg.html)
Between James eating an entire tub worth on Sunday, and the SIX cans of garbanzo beans he picked up after work yesterday, I'm guessing this was a hit! :)
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That just sounds .... well... WOW!
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That spread looks-to-die-for Kat! I love hummus and all it's accompaniments!
Your smoked version sounds real interesting! I will have to give that a go....real soon!
Thanks for sharing! ;)
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Looks great Kat!!! I don't eat a lot of hummus but get hungry for it sometimes and the smoked sounds good, TFS. Don
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Sounds like a great idea. I'll take some without the tahini please.
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Great idea and thanks for the recipe. This will be great for Thanksgiving apps during the awful Iggles, Lions 1230 matchup.
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Looks good Kat!