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Smoky Tomato Garlic Hummus

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200 Grams Chickpeas
2 Medium size Tomatoes
6-8 Cloves of Garlic
2 tsp Sesame seeds
1 tbsp Extra virgin Olive Oil
1/2 Lemon juice
1 tsp Red chili powder
Salt as per taste

Smoky Tomato Garlic Hummus

    • Medium


    This unique and delightful recipe of Hummus with a smokiness of Tomato and garlic simply tastes divine. The color of the hummus is just so impressive and inviting. Add to that, the infused smoke flavor takes it to a different level altogether. A dressing of some cold pressed Virgin Olive Oil and some finely chopped garlic oil will make this dish called “Made in Heaven”.

    I love to play with different flavors and combinations in my kitchen. Well, we are talking about my favorite dip Hummus here, that is so versatile and one can not go wrong with it. The idea of smoky tomato and garlic flavor was playing on my mind for a very long time. so finally, adding these flavors to white chickpea hummus was one of the best recipes I must have tried lately.

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    As a result, What I got was a stunning, lip-smacking and aromatic Hummus that was not just tasty but also had a lovely and smooth consistency.

    We simply love homemade hummus and never opt for store bought ones. The reason is just as simple as it may sound. I recommend you trying out this Hummus as it is nutritious and rich in proteins too.

    My kids loved it just so much especially the little one. She’s a foodie and she got so engrossed in her eat that all I could see was the different faces she made describing the dish as extremely delicious.

    Had some friends over a week later and I made this same Hummus again for them to taste. They just went crazy and all I could hear were smacking lips and they asking for more. They even said that we hope you haven’t concentrated much on the mains because this hummus itself is what they even want as a part of the mains. Ha Ha. The effort put in to make this hummus paid very well.

    I’m gonna try out some more Hummus in the coming weeks. So stay tuned for more of lusciousness.

    It’s pretty evident that I am a big fan of Hummus. I really can’t get enough of it and same is the scene with my family. I do not need to prove this to you all as much I say, But my Recipe collection will say it all:

    Here are some quick pointers to learn for making this Hummus the way I made it:

    To attain the smokiness of the Tomato Prick the knife in a tomato and place it on a burner. Keep moving it slowly so that the flame is distributed evenly.  Please see to it that you do not burn or charcoal the tomato totally, else it will be a burnt tomato hummus and not a smoky one. (don’t blame me that I had not warned you)

    The picture below exactly shows how much smokiness I am talking about. Also, do not leave the tomato unattended on the flame as this may be dangerous. Please note this, tomato does not take a long time to get this smoky flavor as compared to other vegetables like Corn or Aubergine. So be attentive and attend all your phone calls, that is if you have to after you are done with this step.

    Check the detailed recipe below for further instructions.


    A quick note for the smokiness of garlic is that we do not need to add oil in the pan, simply heat a small pan just enough for 6-8 cloves of garlic, keep tossing the pan for a minute till you see them turn brownish.




    How to boil chickpeas:

    Let's start by soaking Chickpeas in hot water overnight.

    Next morning drain that water, add fresh water and boil the chickpeas in pressure pan, add salt while boiling.

    Let the chickpeas cook till 5-6 whistles on a medium flame.

    Switch off the flame and let it cool for 15 minutes. Now open the whistle and drain the water of the chickpeas and let it cool.


    How to give Smoky flavour to tomatoes:

    Switch on the flame of the stove.

    Take a knife and prick it in the center of the tomato.

    Now gently keep turning the sides of the tomato so that it is smoked evenly.

    Keep doing this till the tomatoes are smoked and you get that flavor.

    You can see the pictures in the step for visuals.


    Repeat the same process for the other tomato, till the skin is burnt and wrinkled totally as shown in the picture.

    Keep it aside on a plate and wait for a minute till the tomatoes cool down.

    Now peel the skin of the tomato and chop them into chunks.


    How to give smoky flavour to Garlic:

    Peel the garlic cloves and keep them aside.

    Heat a small pan and add the garlic cloves in it.

    There is no need to add oil in the garlic.

    Keep flipping the sides of the garlic till they are burnt.

    Just while switching off the flame add sesame seeds and let it crackle for 20 seconds.

    Now remove the pan from the flame and transfer burnt garlic and sesame seeds onto a plate.


    Final step of assembling and blending this Smoky Tomato Garlic Hummus:

    Blend Boiled chickpeas, tomatoes, garlic, sesame seeds, red chilli powder, lemon juice, olive oil and salt in a blender till it is soft.

    Add little water in between as it may get a bit dry to blend and become difficult to attain the smooth and creamy consistency.

    Once the hummus becomes soft and creamy and when you do not see any chunks in the mixture, stop blending and transfer the hummus to a nice serving plate.

    Drizzle Extra Virgin Olive Oil and sprinkle some more red chilli powder and serve it with Pita bread and Vegetable Crudites.

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