Smoked Hummus

This smoked hummus recipe and photos are courtesy of University of Illinois Urbana-Champaign.


  • Garbanzo Beans 10 pound can
  • Olive Oil 1-1/4 Cup + 2 Tablespoon
  • Lemon Juice 3-1/3 Tablespoon + 1/2 Teaspoon
  • Salt Kosher 1-3/4 Teaspoon
  • Garlic Minced Water Pack 1 Tablespoon + 1/2 Teaspoon
  • Parsley Italian 3 Tablespoon + 1/2 Teaspoon
  • Paste Tahini Sesame 3 Ounce
  • Paprika, Ground


1.Drain garbanzo beans and place into a perforated pan. Place in a preheated smoker on the lowest heat setting. Smoke for 45 minutes.

2.Place all ingredients with the exception of the olive oil and parsley into a food processor. Turn on and slowly add in oil until it has all been added. If consistency is not smooth and fluffy, add additional olive oil, 1T at a time with the processor on, until the desired consistency has been reached.

3.Turn food processor off. Drop rough chopped parsley into robocoup and pulse 2 to 3 times

Yield: 3 pounds or 24-1/4 cups.

4. Place finished product in service vessel and garnish with a drizzle of olive oil and a dusting of paprika

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