Awesome. I hope you guys like em. Just 10 minutes of smoke. Just a hint of smokiness among the sweet and cinnamon. Enjoy them. They should be there soon
SMOKED GARLIC HUMMUS
As I was already smoking almonds today, I decided to add a shelf with 2 garlic heads to make some hummus. It came out pretty incredible. Hummus is an acquired taste, but you may want to try this one next time you have a gathering.
2 heads of garlic -
2 teaspoons of chopped jarred garlic.
2 14.5 cans of garbanzo beans (strained and rinsed) - Reserve the juice.
5 tablespoons of Extra virgin Olive Oil
Juice of 1 Lemon
1 1/2 tablespoons of salt
5 tablespoons of sesame Tahini
Paprika for garnish
Step 1 - Take your 2 garlic heads and cut the stem off so that the garlic cloves are exposed - coat in olive oil and add to your smoker - I was using hickory, but you can use any flavor you want to. Smoke for 30 minutes. Then transfer them to oven at 400 for an additional 45 minutes to really roast them well.
Once done let them cool and simply push the cloves right out of the head.
Step 2 - To a food processor add the rinsed garbanzo beans and 2 teaspoons of chopped garlic.
Step 3 Give it a pulse for 10 seconds, just to smooth the beans out. Use a spoon to clear sides of processor off. After the pulsing, add the remainder of the ingredients to the food processor and process them until smooth. Next you will add into the mix 5-6 Tablespoons of the reserved garbanzo bean juice and re-mix it - You can add whatever amount of the juice you would like to get the consistency that you want.
Step 4 - Move to serving bowl - sprinkle a little smoked paprika on top, let it chill and enjoy.
lkrfletcher That looks good, I love humus, that Tahini can make it expensive to do at home though!
I love hummus and make it fairly often.
Have you tried fermenting it? It adds a little zest to it. Just substitute something like yogurt whey or sauerkraut brine for your liquid (up to about 1/4-1/3 cup for the amount of garbanzo beans you’ve used) and let it sit out overnight. Obviously, the whey or brine needs to be some sort of active culture or, at least, not pasteurized. I usually use brine from my home made sauerkraut (fairly neutral flavor, actually) or kimchi (very interesting flavor there).
It sounds a little crazy, but it makes some great stuff!
Another tasty variation is to add the zest from that lemon you juice.
Making more next week. I will give this a shot. Thanks