Smooth, smoky and tasty; this hummus tastes like summer. I hesitate to liken this hummus to "barbecue" flavour since it can mean so many different things. But, it's kind of like barbecue potato chips (my weakness).
Start with the spice blend and the basic hummus ingredients: garlic powder, smoky paprika, onion powder, salt, olive oil and lemon juice. I use tinned chickpeas, but I always make sure to wash them. This rinses away the thickeners and some of the gas producing compounds.
Add all the spices, the oil and lemon juice to a food processor, or high powered blender. (I used a Vitamix). Then add a bit of water ~250ml, and half the chickpeas. It's important to add only half if you're using a blender. It allows the ingredients to liquify, which makes it easier for the rest of the chickpeas to integrate in the blender.
Puree until the ingredients are liquified, then add the last half of the chickpeas. Blend until smooth, adjusting the seasoning and liquid (oil and water) to suit your tastes.
Enjoy this smooth, smoky spread with pita bread, or in a veggie wrap.
