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I was first introduced to smoked garlic at a small barbecue restaurant that was tucked away in the Smoky Mountains. The smell alone made my mouth water, and then I bit into it. oh boy, was it something! That was certainly an eye-opener for me, and that's what led me to explore further into smoking just about everything. That's where this amazing hummus recipe originated.
This is not your run-of-the-mill hummus. No way, this is Smoked Garlic Hummus. So why is that a big deal? The trick is smoking the garlic cloves prior to pureeing them in with the hummus. The act of smoking brings out a depth of flavor in the garlic that is simply unsurpassed. The end result? A hummus that's smoky, garlicky, and ridiculously addictive.
I know, I know, smoking garlic sounds scary, but trust me, it's easier than you think! If you don't have a smoker, you might even use a grill and wood chips. And trust me, the effort is totally worth it. This hummus isn't just yummy, but also a great appetizer to impress your family and friends.
Required Equipments
- Food Processor
- Smoker
- Baking Sheet
- Mixing Bowl
- Citrus Juicer
Smoked Garlic Hummus (Updated May 16 2025): Frequently Asked Questions
Smoked Garlic Hummus (Updated May 16 2025)
Elevate your hummus game with this Smoked Garlic Hummus recipe! Smoking the garlic adds an irresistible depth and complexity that will have everyone asking for more.
⏳ Yield & Time
Yield: 6 servings servings
Preparation Time: 15 minutes
Cook Time: 180 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Smoker: Get your smoker ready. Aim for a temperature of around 225°F (107°C). I like using applewood chips for a sweet, smoky flavor, but hickory or mesquite work too. Just experiment to see what you like best!
- Prep the Garlic: Separate the garlic bulb into individual cloves, but don’t peel them. Toss the unpeeled cloves in a little olive oil and spread them out on a baking sheet. This helps them get a nice, even smoke. Don't overcrowd the pan!
- Smoke the Garlic: Place the baking sheet with the garlic cloves in the smoker. Smoke for about 2-3 hours, or until the cloves are soft and have a golden-brown color. The exact time depends on your smoker, so keep an eye on them.
- Cool and Peel: Remove the smoked garlic from the smoker and let it cool enough to handle. Once cooled, squeeze the garlic out of their skins. You should end up with soft, smoky garlic puree.
- Prep the Chickpeas: Drain and rinse the canned chickpeas thoroughly. Rinsing removes excess starch, which can make the hummus gummy. I sometimes let them soak in cold water for about 15 minutes, drain them and then I gently pinch each chickpea removing their outer skins. It will make your hummus smooth as silk, but it's optional!
- Combine Ingredients: In a food processor, combine the smoked garlic, chickpeas, tahini, lemon juice, yogurt (if using), honey (if using), cumin, salt, and a drizzle of olive oil. Pulse a few times to get things started.
- Process Until Smooth: Turn the food processor on and let it run until the hummus is super smooth and creamy. This might take a few minutes, so be patient. If it seems too thick, add a tablespoon or two of cold water until you reach your desired consistency.
- Taste and Adjust: Give the hummus a taste and adjust the seasonings as needed. More lemon juice for tanginess? A pinch more cumin for earthiness? It’s all up to you! This is where you make it your own.
- Chill: Transfer the hummus to a serving bowl, drizzle with a bit more olive oil, and sprinkle with paprika or chopped parsley for garnish. Cover and chill in the refrigerator for at least 30 minutes to let the flavors meld together. Sometimes I chill for a couple hours if I can wait that long.
📝 Notes
- For a smoother hummus, peel the chickpeas before blending.
- Add a pinch of cayenne pepper for a little heat.
🍎 Nutrition
Calories: 220 kcal
Protein: 7g
Fat: 14g
Carbohydrates: 20g
Fiber: 6g
Calcium: 50mg
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