Whisky-Infused Hummus
Creamy, smooth hummus with a bold twist—this version blends the earthy richness of chickpeas with tahini, lemon, and garlic, then lifts it with a splash of whisky and a hint of smoked paprika. The result is a subtly spiked dip that’s smoky, zesty, and surprisingly moreish.
Perfect served with warm pita, crunchy veg, or as part of a grazing board, this hummus adds something a little different to your snack spread. Want to mix it up? Try adding roasted red peppers for a deeper, smoky flavour, or a spoonful of harissa for a spicy kick.
Ingredients:
400g tin of chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp olive oil
1 tbsp whisky
Juice of 1 lemon
1 garlic clove, minced
1/2 tsp smoked paprika
Salt to taste
Instructions:
Combine all the ingredients in a food processor and blend until smooth.
Adjust seasoning and consistency with a little water if needed.
Transfer to a serving bowl and drizzle with olive oil. Serve with pita bread or veggie sticks.
Tips & Variations:
Use roasted red peppers for a smoky variation.
For a spicy hummus, add 1/2 tsp of harissa paste.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
