Smoked Hummus with Roasted Red Pepper
Category
Sides
Vegetables
Healthy
Regional
Game Day
Servings
6
Prep Time
10 minutes
Cook Time
40 minutes
Looking for a healthy, crowd-pleasing appetizer for your next party or gathering? This Smoked Hummus Recipe complete with roasted red pepper and grilled pita chips ticks all the boxes. The chickpeas are infused with mouthwatering wood-fired flavor from the pellet smoker, then blended up with lemon, tahini and cumin for a twist on the traditional flavors. Roast up the red peppers and grill the pita bread while the chickpeas smoke for an easy homemade hummus platter made entirely on the grill.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 30 oz. canned chickpeas, drained
- 4 garlic cloves, smashed
- 1 red bell pepper
- 2/3 cup tahini
- 1/2 cup + 1 tbsp grapeseed oil
- 1/4 cup Lemon Juice
- 1/2 tsp kosher salt
- 1/2 Tsp Cumin
- 1 cup hot water
- Pita bread, halved
- 1/4 tsp oregano
- 1 tsp parsley
- Paprika, to taste
Special Tools
Directions
- Fire up your pellet grill or smoker and preheat to 250° F. If using a gas or charcoal grill, set it to low, indirect heat.
- Place the chickpeas and garlic cloves in a grill basket, wok, or griddle plate and set on the grill, over indirect heat. Brush the bell pepper with oil, season with salt, then place directly on the grill grate. Smoke for 30 minutes, then remove the chickpeas and garlic.
- Brush the pita bread with a tablespoon of grapeseed oil and oregano. Set aside.
- Open your grill's sear plate for direct flame access, and char the bell pepper on all sides. While the pepper is over the flame, place the pita bread on the grill to warm. Remove the pepper from the grill and set aside to cool. Close the sear slide and then continue to grill the pita, 1 minute per side, then remove from the grill and cut into wedges.
- Transfer chickpeas to a food processor and add tahini, 1/2 cup grapeseed oil, lemon juice, salt, and cumin. Process on low and slowly pour in hot water, then process on high until smooth.
- Transfer hummus to a serving bowl, and use a spoon to make a shallow well. Peel and thinly slice the bell pepper, place on top of the hummus with parsley, an extra drizzle of oil, and a dusting of paprika. Serve with grilled pita chips.