Sweet-spicy-smoky BBQ hummus is the perfect dip for chips and veggies. It makes a great party snack or cookout side!
This BBQ hummus recipe uses bottled BBQ sauce and canned chickpeas as its base. You can use my homemade BBQ sauce, if you prefer homemade to store-bought, and you can make the chickpeas from scratch, if you prefer.
I won't judge you, either way.
What makes this smoky BBQ hummus really special, is peach preserves. Preserves in hummus might sound strange, but think of it as adding them to the BBQ sauce, not the chickpeas.
Doctoring up bottled BBQ sauce with fruit preserves is a trick I learned from my dad, and it can truly make a plain ol' bottled sauce into something special.
To make your hummus, you literally just toss everything into the blender or food processor, and puree until you get the texture you like.
Once you're done blending, adjust the flavors to your liking, and you're good to go.
If the sauce is too spicy, add more peach preserves, blending between additions, until you reach the sweetness level you want.
Too sweet? Add more hot sauce or lime juice to balance it out. You'll add hot sauce if you also want to boost the spiciness level. The lime juice will balance out sweetness without boosting the heat.
Choosing vegan BBQ sauce
You might be surprised to learn that not all BBQ sauces are vegan.
The two main animal ingredients to look out for with BBQ sauce are honey and anchovies. Anchovies in BBQ sauce aren't all that common, but I've definitely seen them in there, so give those ingredients a read-through!
I've had good luck with store-brand BBQ sauces. They tend to use sugar for sweetness, instead of honey, because it's cheaper.
There are brand name BBQ sauces that are vegan, too, though, so just squint at some ingredients lists until you find one that looks good to you and is free from animal ingredients!
Serve up smoky BBQ hummus with your favorite crackers or veggies for dipping.
You can dip whatever you want into this BBQ hummus, but my favorite by far is cucumber slices. Despite being oil-free, this hummus has rich, deep flavors, and refreshing cucumber balances that out like a champ.
It also makes a great spread for sandwiches and wraps! Try it on whole grain bread with lots of crunchy veggies and some thinly-sliced red onion for a quick, easy lunch.
Leftover hummus will keep for three to five days in the fridge in an airtight container.
You can also freeze it in a freezer-safe container. Just thaw overnight in the fridge. If it separates as it thaws, just toss it in the blender, and blend until it's smooth again.
Smoky BBQ Hummus Recipe
- Combine all of the ingredients in your blender or food processor, and puree until smooth. Taste the hummus, then start adjusting to suit your tastes.
- If it tastes just right, refrigerate in an airtight container until you're ready to serve. For tailgating, pack the container in a cooler with ice packs when you're ready to go.
- If it's too spicy, add another tablespoon of peach preserves, blend again, and taste.
- If it's too sweet, add another teaspoon of hot sauce or lime juice, blend again, and taste.
- Keep adjusting the sweet and spicy elements until you've got the perfect smoky BBQ hummus to suit your tastes.
More vegan snack ideas
If you're having people over, you probably need want than one snack on the table. These are some other simple vegan snacks that I like to serve to guests: