Rosemary Dijon Smoked Hummus
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Servings
4-6 servings
Prep Time
5 minutes
Cook Time
120 minutes
Once you've had smoked hummus - it's going to be your new go-to. With a little time in the smoker, you can amp up store-bought hummus with our Rosemary Dijon blend and impress all of your neighbors and friends this summer.
num pan and follow lighting instructions.Author: Shannon Feltus | Urban Farm Foods
Ingredients
-
2 ½ tablespoons Spiceology Rosemary Dijon blend
- 1 pint container of store bought plain hummus
-
¼ cup mayo
- herbs, chopped
- disposable aluminum pan
- smoking tube
- applewood smoking chips
Directions
- Remove the hummus from the plastic container and transfer to the aluminum pan.
- Add Rosemary Dijon and stir thoroughly to combine.
- Fill the smoking tube with applewood chips.**
- In a bbq or grill without heat, place the aluminum pan on the rack with the smoke tube alongside it.
- To ignite your chips use a propane torch at the open end until flames appear on the chips. Allow to burn for a few seconds before blowing out the flames. Shut the grill to create a cold smoke chamber for your hummus.
- After the smoke has stopped or, about two hours, remove the hummus.
Stir in mayo and plate in a serving bowl. Top with chopped herbs and enjoy with pita chips of focaccia bread.
