Skip to content
BUY $100, GET $100 – Get Your $100 Now With A Purchase of $100 Or More
BUY $100, GET $100 – Get Your $100 Now With A Purchase of $100 Or More

Test Kitchen Approved

Smoked Serrano Hummus

Recipe By Mike Johnston, Savory Spice founder

Recipe By Mike Johnston, Savory Spice founder

Serving Suggestions

Use as a dip for pita bread or veggies or as a spread for a falafel sandwich.

Ingredients

2 Whole Smoked Serrano Chiles, stems removed

2 oz. Smoked Serrano Chiles

2 large garlic cloves

1.25 cups water

2 Tbsp. white wine vinegar

1 Tbsp. salt

1 Tbsp. sugar

1-15 oz. can garbanzo beans, drained

1.5 Tbsp. tahini

2 Tbsp. olive oil

1 Tbsp. lemon juice


½ tsp. Spearmint


Savory Spice ingredients in this recipe

  • Ground Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

    View full details
  • Hungarian Paprika

    In Hungary, it is not uncommon for cooks to have several grades of paprika in the kitchen. This paprika is a Kulonleges paprika that bears the name...

    View full details

Directions

In a small saucepan, over medium heat, dry toast chiles and garlic, turning and stirring until aromatic, 2 to 3 min. Add water, vinegar, sugar and salt and stir to dissolve. Simmer for 12 to 15 min. until water is reduced by half, stirring occasionally. Strain chiles and garlic from liquid and allow it to cool to room temperature. In a food processer, place remaining ingredients, including chiles and garlic, with ½ cup cooled chile-infused liquid and blend until smooth. Season with additional salt to taste. Place in a covered container and refrigerate for 30 min. to allow flavors to meld.