This smoked hummus recipe is the perfect item to throw on the grill when you are making a party tray. It’s full of flavor, and it will be gone before your guests know it!

For my latest Girls Who Grill interview, I chatted with Shannon Morgan — who I met through Instagram and actually in person, as well, since she lives just 40 minutes away from me! Not only did we get to talk about her love of the Big Green Egg (which she fell into accidentally) but also about being a vegetarian.

Yes, most people automatically think of cooking meat on the grill, but it’s just not true! In fact, one of Shannon’s go-to recipes on the grill is grilled carrot hot dogs. Yes, CARROT hot dogs! We can always use more ideas for cooking vegetable-based dishes on the grill.

Shannon Morgan's Smoked Hummus, GrillGirl

The same goes for smoke, too. It elevates all sorts of dishes, including Shannon’s recipe for how to cook smoked hummus, which she kindly shared with the Grill Girl team. Not only is it delicious, but it is also on the “OK to eat” list for those on the keto diet!

When you give the recipe a try, be sure to post it on social media and share it with me on my Grill Girl channels, as well as Shannon. You can find her on Instagram and Facebook,  as well as her website

Happy smoking!

Shannon Morgan's Smoked Hummus, GrillGirl

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Shannon Morgan's Smoked Hummus, GrillGirl

Shannon Morgan's Smoked Hummus

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  • 1 can drained chickpeas
  • 1/3 cup tahini
  • 1/3 cup olive oil
  • 1/3 cup water
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ lemon zest & juice
  • 23 cloves of garlic, roughly chopped


  1. Set up your grill for indirect cooking at 250 degrees and add a small handful of smoking chips; my favorite is pecan or cherry.
  2. Place the drained chickpeas in a small cast iron pan and smoke on the grill for 12 to 14 minutes, stirring halfway through so that all the chickpeas get smoked.
  3. Allow the chickpeas to cool for about 20 to 30 minutes.
  4. Add all ingredients to your food processor and blend until smooth. Add more water if needed.
  5. Place in your covered serving bowl in the refrigerator to chill.
  6. When ready to serve, drizzle with a bit of olive oil and additional smoked paprika.
  7. Great with toasted pita chips, crackers and veggies.


The water in chick peas is called aquafaba and has a similar chemical make up as egg whites.  Google or check out Pinterest for all the great things you make with it, including some terrific low cholesterol mayo, meringues and chocolate mousse.

Did you like this recipe? Check out these other recipes from Girls Who Grill!

Maddie & Kiki’s Applewood Smoked French Onion Soup

Nicole Stover’s Grilled Shrimp With White Wine Sauce

Kathy Pullin’s Turkey Lasagna Wonton Cups