- 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
- 2–3 cloves of garlic, roughly chopped
- Set up your grill for indirect cooking at 250 degrees and add a small handful of smoking chips; my favorite is pecan or cherry.
- 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.
- Allow the chickpeas to cool for about 20 to 30 minutes.
- Add all ingredients to your food processor and blend until smooth. Add more water if needed.
- Place in your covered serving bowl in the refrigerator to chill.
- When ready to serve, drizzle with a bit of olive oil and additional smoked paprika.
- 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.