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Holy Smoke’s Smokehouse Hummus


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.

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