Sus Hive Recipe Library

Smokey Hummus

Chef/operator production sheet for Smokey Hummus. Use this page for station prep, service setup, holding decisions, and catering execution. Smokey Hummus has been added to the hosted Uncle Cheese recipe system for operator review and production use.

Salads & DressingsChef/Operator Production SheetUC Option A

Smokey Hummus

Classic hummus with a smoky backbone from smoked paprika (plus optional chipotle). Smooth, creamy, and built for catering service.

Yield: about 3 cups
Style: dip and spread
Allergen: sesame
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

  • 2 (15-oz) cans chickpeas, drained and rinsed (reserve a few tablespoons of liquid)
  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice
  • 3 Tbsp extra-virgin olive oil, plus more for serving
  • 2 garlic cloves
  • 1 1/2 tsp smoked paprika, plus more for garnish
  • 1 tsp ground cumin
  • 3/4 tsp fine sea salt, plus more to taste
  • 2 to 6 Tbsp cold water or reserved chickpea liquid (as needed)
  • Optional: 1 to 2 tsp minced chipotle in adobo (for heat + deeper smoke)
  • Optional garnish: chopped parsley, toasted sesame seeds, chili oil, lemon zest

Prep / Cook Method

  1. In a food processor, blend tahini and lemon juice for 30 seconds until thick and creamy.
  2. Add olive oil, garlic, smoked paprika, cumin, salt, and (optional) chipotle. Blend 20 to 30 seconds.
  3. Add chickpeas and process 1 to 2 minutes. Pause and scrape down the bowl.
  4. With the processor running, add cold water (or reserved chickpea liquid) 1 tablespoon at a time until the hummus is smooth and scoopable.
  5. Taste and adjust salt, lemon, smoked paprika, and chipotle to your preferred level.

Finish + Service

  • Spoon into a bowl or hotel pan insert.
  • Make a shallow well, drizzle with olive oil, and dust with smoked paprika.
  • Serve with crudité, pita, or as a spread for wraps/sandwiches.
  • Storage: cover and refrigerate up to 4 days. Stir before serving.
  • Texture note: for extra-smooth hummus, blend longer and thin with cold water in small additions.

Holding / Reheat / Catering Notes

  • Keep cold under proper refrigeration until service.
  • Dress or garnish as close to service as practical.
  • Label allergens and acidic/spicy components clearly.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.