Barbecue Hummus
Sweet-spicy-smoky BBQ hummus is the perfect dip for chips and veggies. It makes a great party snack or cookout side!
Equipment
- food processor
Ingredients
- 1 15-ounce can checkpeas (or roughly 2 cups cooked chickpeas) drained, liquid reserved
- ¼ cup your favorite BBQ sauce
- 2 tablespoons apricot preserves or more, to taste
- 2 tablespoons tahini
- 2 cloves garlic
- 2 tablespoons lime juice or more, to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle powder
- ½ teaspoon chili powder
Instructions
- Combine all of the ingredients in your food processor, and puree until smooth. Taste the hummus, then start adjusting to suit your tastes.
- If it's too spicy, add another tablespoon of apricot preserves, blend again, and taste.
- If it’s too sweet, add another teaspoon of hot sauce or lime juice, blend again, and taste.
- Keep adjusting the sweet and spicy elements until you’ve got the perfect smoky BBQ hummus to suit your tastes.
- When it tastes just right, refrigerate in an airtight container until you're ready to serve.
Notes
Inspired by several other recipes on the web, including Smoky BBQ Hummus Recipe, Stubb’s® Smokey Bar B-Q-Hummus, and Barbecue Hummus.
When you’re adjusting the flavor, just add a small amount — a teaspoon to a tablespoon — of the balancing flavor. Then, blend and taste again. To balance the sweetness, you can use hot sauce to add more spiciness or lime juice to add tartness without boosting the heat.
Leftovers will keep for 3-5 days in the fridge.