Smoked Garlic Lemon Hummus brings a fun twist to the classic dip, transforming it from a humble sidekick into a true flavor powerhouse. Picture this: creamy chickpeas blended with tangy lemon and smoky garlic. It’s like hummus decided to put on its best party hat.
If you’re lucky enough to stumble upon smoked garlic at the store, grab it! This elusive, flavor-packed gem loves to play hard-to-get. But, if the smoked stuff is MIA, regular garlic plus a dash of liquid smoke is your new best friend. You still get that rich, woodsy taste – and without breaking a sweat.
Now, here’s the deal. Don’t toss raw garlic in here and call it a day. Roasting garlic is key. Drizzle a bulb with olive oil, wrap it in foil, and bake until the cloves are soft and golden. Roasted garlic mellows out and brings a buttery smoothness. You’ll want to spread it on everything (and we mean everything).
Then there’s lemon, bringing tangy brightness to balance that smoky garlic. Fresh lemon juice wakes up the taste buds, and a sprinkle of zest? Chef’s kiss. It’s like a mini vacation in the Mediterranean.
Pro tip: peel those chickpeas. Yes, it’s a bit of a chore, but trust us – your hummus will be ten times creamier. No one wants a gritty dip, so grab a friend, peel those skins, and you’re on your way to ultra-smooth perfection.
Smoked Garlic Lemon Hummus is perfect for any season and every occasion. Serve it with crunchy veggies, or warm pita, or slather it on sandwiches. Consequently, friends will rave, strangers will want the recipe, and even the pickiest of snackers will be dipping with glee.
Roasted Smoked Garlic Lemon Hummus
Ingredients
- 1 can chickpeas
- 2 smoked garlic bulbs* or 1/4-1/2 teaspoon liquid smoke*
- 4 tablespoons extra-virgin olive oil plus some for drizzling
- 2 tablespoons tahini
- 1 teaspoon lemon juice
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper to taste
Instructions
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Preheat the oven to 350 degrees F.
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Use a sharp knife to cut off the tips of the garlic bulbs.
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Place them on a square of aluminum foil big enough to cover them.
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Drizzle the bulbs with olive oil and wrap them up in the foil.
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Bake for 40 minutes. Let cool completely.
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Squeeze the now soft garlic cloves out of the bulb and set aside.
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Set aside some lemon zest and roasted garlic cloves for garnish.
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Rinse the chickpeas with cold water.
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Place them in a bowl and fill the bowl with cold water.
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Use your fingers to gently rub the skins off of the chickpeas.
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Discard the transparent skins that float to the top.
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Rinse the chickpeas once more. Place them in a food processor.
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Add the tahini and 4 tablespoons of olive oil, lemon juice, zest, and garlic cloves.
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Pulse the ingredients until smooth.
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If the mixture is too thick, add water one tablespoon at a time
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Season with salt and pepper.
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Transfer to a serving dish.
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Drizzle with more olive oil and sprinkle with kosher salt.
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Garnish with roasted garlic cloves and freshly grated lemon zest.
Recipe Notes
- If you cannot find smoked garlic bulbs, use regular garlic then add the liquid smoke.
Like this Smoked Garlic Lemon Hummus? Also, check out some of these other delicious recipes:
SMOKY CHOCOLATE CHIP MUFFINS
RED PEPPER SMOKED GARLIC WHOLE WHEAT SCONES
CREAM CHEESE BUTTERMILK LEEK SOUP
