Smokehouse Hummus


  • 2 cups drained well-cooked or canned chickpeas, liquid reserved

  • 1/2 cup tahini

  • 1/4 cup Holy Smoke Olive Oil, plus oil for drizzling

  • 2 cloves garlic, peeled, or to taste

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon ground cumin or paprika

  • Juice of 1 lemon, possibly more to taste

  • Chopped fresh parsley leaves for garnish

Put everything except the parsley in a food processor and begin to 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 the olive oil and sprinkled with a bit more cumin or paprika and some parsley.