Smoked Oyster Hummus Food

SMOKED OYSTER SPREAD

Steps:

• In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.

SMOKED HUMMUS

Steps:

• Set up a smoke box or foil pan with 1 cup of wood chips. Place under the grill grates of a gas grill on top of a burner. Preheat the grill to 300 degrees F with the direct heat under the pan with the wood chips.
• Slice a little off the top of the head of garlic to expose the top of the cloves. Drizzle the cloves with 1 teaspoon of the olive oil and wrap it in foil. Place the chickpeas into a colander that is entirely metal. Cover the colander with foil. Place both the chickpeas and garlic on the cool side of the grill. Close the grill and let the chickpeas smoke for 30 minutes and the garlic cook for 1 hour, until the cloves are soft. Remove the chickpeas and let cool while the garlic finishes cooking.
• About 10 minutes before the garlic is done, place the lemon halves, cut-side down, on the grill over direct heat and grill until slightly charred and grill marked, 8 to 10 minutes. Let cool and then squeeze the juice from the lemons through a strainer into a bowl.
• When the garlic is done, let cool for about 10 minutes and then unwrap from the foil and squeeze the garlic head over a small bowl to remove the softened cloves.
• Combine the cooled, smoked chickpeas, roasted garlic, tahini, salt, cumin, juice from the grilled lemons and water in a food processor. Blend for 2 minutes, and then drizzle in the remaining 3/4 cup olive oil. Continue to blend until completely smooth, 3 to 4 minutes. If the hummus is too thick, add some more water to achieve desired consistency.
• Transfer the hummus to serving bowl and garnish with chopped roasted red peppers, paprika, parsley if using and a drizzle of olive oil. Serve with seasoned pita chips on the side.
• Add the pita chips to a large bowl. Drizzle with the olive oil and toss to coat. Combine the paprika and garlic salt in a small bowl. Sprinkle over the pita chips and toss to coat.

SMOKED PAPRIKA HUMMUS (FROM L.V. ANDERSON AT SLATE)

Steps:

• Put the garlic, 2 tablespoons of the oil, 2 teaspoons of the pimentón, and the salt, black pepper, and cayenne in a large bowl, food processor, or blender. Mash or process until relatively smooth.
• Add the chickpeas, tahini, and lemon juice, and mash or process until the hummus is uniform in texture and as smooth as you like it, adding the reserved garbanzo cooking liquid or water as needed if the mixture is too thick. Taste and adjust the seasoning. Sprinkle the remaining ½ teaspoon pimentón over the hummus, drizzle with the remaining 1 tablespoon oil, and serve immediately (or cover and refrigerate for up to a week).

HEART HEALTHY HUMMUS

Steps:

• In a food processor, combine the oil, lemon juice, beans, garlic and salt; cover and process until smooth.
• Transfer to a small bowl.
• Serve with pita wedges if desired.
• Easy roasted garlic: Take 4 large cloves of garlic and place onto a medium hot griddle. Cook, turning them every few minutes until soft- be careful and don't burn them!

EASY SMOKED OYSTER SNACK

Steps:

• Spread cream cheese on Triscuits.
• Top each with a smoked oyster.

PAPRIKA CHICKEN WITH HUMMUS

Steps:

• Put the chicken between two sheets of plastic wrap. Pound with the flat side of a meat mallet or a rolling pin until the chicken is flattened evenly and about 1/2-inch thick. Stir together the cumin, smoked paprika, salt and pepper and rub over both sides of the chicken.
• Stir together hummus, sweet paprika and turmeric in a small microwave-safe bowl until well mixed. Stir in water (this helps lighten the mixture).
• Heat a large skillet over medium-high heat and heat the oil. Saute the chicken, in batches if necessary, for 6 to 8 minutes, reducing the heat to medium if cooking too fast, until the chicken is golden brown and no longer pink in the center, turning once.
• Meanwhile, cover the hummus mixture, and microwave on high for 45-60 seconds or until warm (don't over do it). Note: I find if the hummus is room temperature, warming is not necessary.
• To serve, spoon the hummus onto individual plates or a platter. Place the chicken on top. Squirt over with lime juice.

SMOKED OYSTER HUMMUS

Steps:

• In food processor, process, chickpeas, lemon juice, olive oil, roasted pepper, garlic and salt until smooth.
• Add oysters and pulse just to chop and combine, about 5 times. Season to taste with pepper.