Smoked Hummus

Smoked Hummus

Preparation time: 10 minutes | Serves: 4–6 people

Smooth, creamy and layered with a subtle wood-smoked flavour, this smoked hummus is an effortless addition to your next outdoor gathering. Pukara Estate Natural Smoked Extra Virgin Olive Oil and Oak Smoked Salt Flakes transform a classic hummus into something a little more memorable.

Ingredients

Method

Prepare the hummus
  1. Place the chickpeas, garlic, tahini, lemon juice, Oak Smoked Salt Flakes and 2 tablespoons of Natural Smoked Extra Virgin Olive Oil into a high-speed food processor.
  2. Process until the ingredients are well combined.
  3. Add the remaining Natural Smoked Extra Virgin Olive Oil, or a small amount of water, and continue processing until smooth and creamy.
  4. Taste and adjust with a little more lemon juice, smoked salt or olive oil if desired.
Serve
  1. Spoon the hummus into a serving bowl and create a shallow swirl across the surface.
  2. Drizzle generously with Natural Smoked Extra Virgin Olive Oil.
  3. Finish with a pinch of paprika and serve with toasted Turkish bread and fresh vegetable sticks.

Why this smoked hummus works

The chickpeas and tahini create a smooth, nutty base, while fresh lemon juice brings brightness and balance. Natural Smoked Extra Virgin Olive Oil adds a warm, savoury depth without overpowering the other ingredients.

A small amount of Oak Smoked Salt Flakes intensifies the smoky character and brings the flavours together, creating a simple dip that tastes like it has spent time beside the fire.

Made for outdoor entertaining

Serve this smoked hummus as part of a relaxed grazing spread with toasted bread, crackers, olives and seasonal vegetables. It is an easy make-ahead option for spring picnics, afternoon drinks or long lunches around the barbecue.

Hot tip

For an extra-smooth hummus, process the mixture for several minutes and add the water gradually until it reaches your preferred consistency. Finish with the smoked olive oil immediately before serving for the fullest flavour.

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