The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Smoked Hummus


2 cups canned chickpeas, drained with liquid reserved

½ cup tahini

¼ cup smoked brisket fat (or substitute rendered bacon fat), plus more for drizzling

2 garlic cloves, peeled

Juice of 1 lemon

1 tablespoon ground cumin

1 tablespoon sumac

1 teaspoon paprika

Salt to taste

Chopped cilantro for garnish

Pita bread or chips

Pro tip: lightly toss pita bread in oil and put it on the grill. It adds a nice char and crisps it for easier scooping.


  1. Place chickpeas and reserved liquid, tahini, ¼ cup brisket or bacon fat, garlic, lemon, cumin, sumac, and paprika into a blender or food processor. (A blender will yield a smoother product.) Blend until smooth and well incorporated. Season with salt to taste.
  2. To garnish, drizzle extra fat over top and sprinkle with chopped cilantro. Serve with pita or chips.
From A Feast for the Fireworks.
Print Recipe