Nuttier & Tastier: Try This Smoked Almond Hummus

by | August 16, 2022, 16:40 IST


Prep30 mins
Cooking30 mins
Category Spread
SERVINGS 2 servings
Hummus has taken over the world’s fancy since a few years, and the Middle Eastern dip has been reinvented in more ways than one! But ever heard of a nuttier and smoked version of it? This version can be enjoyed as a dip, mezze or as a spread. Chef Manish Mehrotra shares the simple recipe of his Smoked Almond Hummus, one that will have your love for a long time. Try it!

Smoked Almond Hummus
Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 2

1 cup whole almonds with peels intact
1½ cups hot water
5 tbsp olive oil + extra to drizzle
50 ml lemon juice
Sea salt to taste
3 cloves garlic
1 tsp roasted jeera powder
1 piece of charcoal for smoking
1 tsp ghee for smoking
½ tsp Kashmiri red chilli powder for garnishing
Almond slivers for garnishing
Olives for garnishing

1. Soak the whole almonds in hot water for at least three hours. Once they are soaked well, peel them to have plump, fleshy almonds.
2. Place the peeled almonds, garlic cloves, jeera powder, lemon juice, sea salt to taste and olive oil in a blender jar and blend until you achieve a smooth and thick paste. Your hummus base is ready.
3. Place this almond paste in a large mixing bowl and ensure you have a lid to it very handy. Also keep the spoon of ghee ready.
4. Heat the piece of charcoal on the gas flame until it is lit and smoking well. Place it in a small steel bowl (katori) and immediately place the katori on the almond mix. Pour the ghee over the coal and cover the mixing bowl with the lid without allowing the smoke to escape. Allow the smoke to infuse for at least 15-20 minutes. Once infused, chill the smoked hummus for 30 minutes.
5. Arrange almond hummus in serving bowl. Sprinkle Kashmiri red chilli powder and drizzle olive oil over hummus. Garnish it with almond slivers and olives before serving.

Chef’s Tip
Ensure you peel the almonds only after they are soaked well. The soaking makes the almonds softer and the peels much easier to remove.

Image courtesy: Chef Manish Mehrotra

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