Smoked Hummus

Soak dried beans in cold water with salt and baking soda overnight (about 12 hours).

Drain and rinse the soaked beans thoroughly.

Place the beans in a Dutch oven and add water, more salt, more baking soda, half a small onion, a small carrot cut into pieces, a stalk of celery cut into pieces, and 2 bay leaves.

Bring the mixture to a boil, then turn off the heat and cover the Dutch oven.

Heat the grill to 250°F.

Place the Dutch oven on the grill and crack the lid for smoke to enter.

Place garlic cloves in a small saucepan and cover with extra virgin olive oil.

Cook the beans and garlic on the grill for about 2 to 3 hours, checking the garlic after 1 to 1.5 hours for tenderness.

After about 1 hour and 20 minutes, add 2 diced habanero peppers to the garlic and let steep for 10 minutes.

After 3.5 hours, check the beans for tenderness; they should be very soft.

Remove the onion, celery, and bay leaves from the beans, leaving the carrot.

Reserve 2 cups of the cooking liquid from the beans.

Drain the oil from the garlic and habanero mixture.

In a blender, combine the garlic, habanero peppers, 2 tablespoons of lemon juice, and the beans.

Blend on low, gradually increasing speed, until creamy, adding the reserved liquid a little at a time until reaching desired consistency.

Transfer the blended mixture to a mixing bowl and add tahini sauce, whisking together.

Add kosher salt to taste and mix well.

Cover the mixture and let it come to room temperature.

If the hummus is too thick, add more reserved liquid a tablespoon at a time until desired consistency is reached.

Plate the hummus and drizzle with reserved smoked garlic-habanero oil and a sprinkle of kosher salt.

Equipment Needed

Dietary

Allergens