Holy Smoke’s Smokehouse Hummus

By: Hannah Lee Leidy
Holy Smoke Olive Oil Smokehouse Hummus

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Makes 2 cups


  • 2 cups well-cooked or canned chickpeas, drained, liquid reserved
  • ½ cup tahini
  • ¼ cup Holy Smoke Smoked Olive Oil, plus more for drizzling
  • 2 cloves garlic, peeled (or to taste)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon ground cumin or paprika, plus more for garnish
  • Juice of 1 lemon (possibly more to taste)
  • Garnish: Fresh parsley leaves

Add everything except the parsley to a food processor and process. Add the chickpea liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the seasoning. Serve drizzled with olive oil and sprinkled with cumin or paprika. Garnish with fresh parsley leaves.

From Meet the Makers: Max Blackman and Kyle Payne of Holy Smoke Olive Oil.

  • From Max Blackman and Kyle Payne of Holy Smoke Smoked Olive Oil, Charleston

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