Smoked garlic hummus with coriander flat bread, olives, and fresh vegetables.
Serves – 4
Total Time – 1 ½ hours
Tip – Creamy and delicious, with plenty of punch from the garlic. Eat this as a dip or use it as an addition to all your salads and sandwiches.
IngredientsFor the hummus
- Cherrry Smoking Chips
- 2 heads Garlic
- 1 can Garbanzo Beans, drained
- 1 Tbsp Tahini
- ⅔ cup Olive Oil
- juice and zest of 1 Lemon
- 2 Tbsp Parsley
- 2 cups Flour
- ½ tsp Salt
- 1 Tbsp Coriander Seed
- ½ cup Butter, melted
- ¾ cup Milk
- ½ Tbsp Oil
- Preheat a smoker to 225˚ F and load in your smoking chips.
- Chop the top off of the heads of garlic so the tops of the cloves are exposed, but the bulb stays intact. Place the garlic in the smoker and smoke for 1 hour or until golden and soft. Set aside to cool.
- To make the bread, lightly toast the coriander seed in a dry pan, then grind and set aside.
- Measure the flour into a medium size bowl.
- Mix the melted butter and oil into the milk and slowly incorporate into the flour. Add salt and coriander seed.
- Knead for about 5 minutes until firm, then wrap and set aside to rest for about 20 minutes.
- For the hummus, add all ingredients including garlic to a food processor. Puree smooth, add the parsley and season with salt if needed. Set aside.
- Divide the dough into 8 equal pieces and roll each piece out to a circular disc about 1/8” thick.
- Brush the discs with a little olive oil and grill for about 30 seconds on each side.
- Serve immediately with the hummus, vegetables, and olives.