Grilled Hummus Recipe: Smoky BBQ Flavor for Summer Gatherings

This homemade hummus is quick and easy to prepare, silky and creamy, with a hint of barbecue for a tasty twist.

Hummus may appear simple, but its flavor is rich and satisfying. Chickpeas combine with a few pantry staples to create a versatile dip you can adapt with different seasonings. Making hummus at home is faster than you might think and tastes far better than most store-bought versions.

What is Hummus?

Hummus has Middle Eastern origins. It’s traditionally made by blending chickpeas with tahini, olive oil, lemon juice, and garlic into a smooth, nutty dip. You can customize the flavor with spices or other additions to suit your tastes.

Barbecue Hummus Recipe

This version uses canned chickpeas for convenience and adds barbecue sauce and a splash of Tabasco for a smoky, slightly sweet kick. It’s a great appetizer or snack that comes together in minutes.

Ingredients

• 30 ounces canned chickpeas, drained and rinsed (reserve 1/2 cup of the liquid)
• 3 cloves garlic
• 1/4 cup tahini
• 1/4 cup lemon juice (fresh)
• 1 1/2 teaspoons smoked paprika
• 3 tablespoons barbecue sauce
• 1 teaspoon Tabasco (or other hot sauce), optional
• 1 1/2 teaspoons salt, or to taste
• 2–4 tablespoons olive oil (optional, to adjust texture)

Instructions

1. Place the drained chickpeas, reserved chickpea liquid, garlic, tahini, lemon juice, smoked paprika, barbecue sauce, Tabasco, and salt into the bowl of a food processor.
2. Process until smooth and creamy, stopping to scrape down the sides as needed. Add a little olive oil or more reserved chickpea liquid to reach your desired consistency.
3. Taste and adjust seasoning—more lemon for brightness, salt for balance, or barbecue sauce for sweetness and smokiness.
4. Transfer to a serving bowl and serve with pita, naan, chips, crackers, or fresh vegetables.

Tips and Variations

• For ultra-smooth hummus, pinch the skins off each chickpea before blending—this adds time but improves texture.
• Swap smoked paprika for regular paprika or add a pinch of cumin for extra warmth.
• Adjust the amount of barbecue sauce to control sweetness and smokiness; use a vegan barbecue sauce if desired.
• Stir in chopped fresh herbs like parsley or cilantro for brightness before serving.

Serving Suggestions

Serve the barbecue hummus with warm torn naan, pita chips, crackers, or a selection of fresh vegetables such as cucumber, carrot sticks, bell pepper, and celery.

Storage

Do not leave homemade hummus at room temperature for more than 2 hours. Store in an airtight container in the refrigerator for up to one week. If the texture firms up, stir in a little olive oil or reserved chickpea liquid before serving.