Smokey Taro Hummus.

I’m sitting here a little warm and tingly from my kombucha (which I like more than wine….I said it.) and I thought I’d come on over here to share an exciting new opportunity in the field of hummus. And by that, I mean a simple recipe, starring my beloved taro, the king of roots.

Inspired by the addictive, absurdly delicious hummus I ate at Merriman’s Kapalua with one of my oldest and dearest friends. Delicious vegan options there, so check it the next time you’re on Maui and want something fancy!


Smokey Taro Hummus

1 lb taro, peeled and cut into 1 inch pieces

1 can chickpeas, drained and rinsed

1/4 c fresh lemon juice

1/4 c tahini

2 tablespoons smoked olive oil

1 tsp liquid smoke

1 garlic clove, chopped

smoked salt, to taste

freshly ground pepper, to taste


Prepare a steamer basket in a medium or large saucepan. Steam the peeled and cubed taro for about an hour, checking it for tenderness every so often. Remove taro from the steamer basket and allow it to cool. Place cooled taro and the remaining ingredients in a food processor and run until smooth.

*I like this hummus, but if you want a creamier result, up the oil and add a little more tahini.

4 Comments on “Smokey Taro Hummus.

  1. I love kombucha too – but not sure I love it more than wine… Maybe a tie? This hummus looks delicious!

    • When in Maui, I try to use Hawaiian varieties, but when I’m in SoCal, I use Chinese taro which is just as good πŸ™‚

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