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Rosemary Dijon Smoked Hummus

Rosemary Dijon Smoked Hummus

  • Author: Shannon Feltus | Urban Farm Foods
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours
  • Yield: 4-6 servings 1x


  • 2 1/2 tablespoons Spiceology Rosemary Dijon blend
  • 1 pint container of store bought plain hummus
  • 1/4 cup mayo
  • herbs, chopped
  • disposable aluminum pan
  • smoking tube
  • applewood smoking chips


  1. Remove the hummus from the plastic container and transfer to the aluminum pan.
  2. Add Rosemary Dijon and stir thoroughly to combine.
  3. Fill the smoking tube with applewood chips.**
  4. In a bbq or grill without heat, place the aluminum pan on the rack with the smoke tube alongside it.
  5. 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.
  6. After the smoke has stopped or, about two hours, remove the hummus.
  7. Stir in mayo and plate in a serving bowl. Top with chopped herbs and enjoy with pita chips of focaccia bread.

** If you do not have a smoking tube you can add about a cup of applewood chips to a second aluminum pan and follow lighting instructions.