Smoked chickpea and sundried tomato hummus, the perfect appetizer
Last Updated on
Total: 40 min Diners: 4
Patty spreads, vegetable or animal, are always a fantastic option for any snack but even more so now that summer is here and the heat is getting hotter. Although hummus is traditionally always made with chickpeas, you can also use lentils or beans to make fabulous dips to kick off the meal. This version delves into a different technique, smoking, which we cover here in a very basic but very useful homemade way without the need for strange pots and pans. And yes, confirmed, not only serves this format for smoking chickpeas but you can also do it with duck, chicken, fish or really with whatever you feel like as long as you take care, the smoke in excess is not at all pleasant.
Ingredients
. Chickpeas, 2 cups Tahini (sesame paste), 2 tablespoons Green tea, 1 cup Long rice, 1 cup Extra virgin olive oil, 1 cup Lemon juice, 4 tablespoons Garlic clove, 1/2 Salt, c/s Ground pepper, 1 teaspoon Ground cumin, 1/2 teaspoon Hydrated sun-dried tomatoes, 4 u
Step 1
The first thing we will have to do is smoke the chickpeas, well drained of any liquid they might be in. To smoke them we will have to line a pan with aluminum foil so that the bottom does not burn and put the long rice and tea on top. We will give fire to full and we will place the chickpeas on a colander. Once the smoke comes out, put the colander in the saucepan and cover it. We will leave it there for 10 minutes.
Step 2
With the chickpeas smoked, it’s time to start the hummus. To do this all you have to do is mash the smoked chickpeas with the garlic, olive oil, lemon juice, tahini and spices.
Step 3
When we have a paste ready, it’s time to add 4 of the sundried tomatoes and crush them together with the rest of the hummus. And we will have to add salt and black pepper. If we wanted a little lighter we could add a little yogurt.
Step 4
The other dried tomato we will chop it and finish the hummus with it, on top. We can also add a drizzle of extra virgin olive oil, sesame seeds and a little sumac.
Tricks and tips
The ideal is to accompany the hummus with some pita bread – homemade better, obviously – and also with celery or carrot crudités. To make hummus the best tool is a glass blender or an arm blender to grind well although we should never expect to get a very smooth texture, hummus is somewhat rough. Of course, there are as many types of hummus as there are families in the Middle East where it is never missing in their mezze or appetizer dishes. Do not rule out hummus as a dip inside burgers or sandwiches, it always brings a wonderful flavor.
