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dip spread

Stubb's Smokey Roasted Garlic Hummus

This recipe was developed for Stubb’s by Katie, of Culinary Pirate.
  • 12

    Ingredients

Ingredients

  • 3 whole cloves garlic, peeled
  • 1/4 cup olive oil plus 1 tablespoon, divided
  • 1 can chickpeas (garbanzo beans)
  • 1/4 cup tahini (sesame seed paste), optional
  • 1 teaspoon Stubb's Hickory or Mesquite Liquid smoke (or more or less to taste)
  • 1 teaspoon Stubb's Bar-B-Q Spice Rub (or your favorite Stubb's Rub; or add to taste)
  • A few tablespoons water, as needed
  • Lemon juice to taste
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Stubb's Bar-B-Q Spice Rub
  • Chopped fresh cilantro and/or parsley

Instructions

  • Preheat oven to 350° degrees. Place the garlic and 1 tablespoon of olive oil in some tin foil and make a pouch with it. Place this foil pouch in the oven and roast for about 30 minutes or until the garlic cloves are soft and slightly browned.

  • Drain and rinse the chickpeas and put them in the bowl of a food processor. Add in the tahini, roasted garlic, liquid smoke, and rub, and pulse a few times to chop up the chickpeas. Remove the lid, scrape the sides down with a spoon or rubber spatula, and turn the machine back on. While the motor is running, drizzle in the 1/4 cup of olive oil. Remove the lid and scrape down the sides again, then add in water as needed with the motor running to smooth out the hummus to your desired consistency. Add in some fresh lemon juice and a large pinch each of salt and pepper. Blend again and season with more lemon juice, salt, pepper, liquid smoke, or rub to taste.

  • Serve immediately, drizzled with a little olive oil and dusted with the rub you used, or place in a resealable container and refrigerate until ready for use. Keep in the refrigerator for up to one week.

Nutrition information (per Serving)