Smoked Paprika Hummus

This week-long blogging hiatus was not planned or intended. Life really gets in the way sometimes. I’ve been to Columbus and D.C. the past two weekends, and Friday I’m off to Iowa for a friend’s wedding. Every six months or so it seems I have a marathon travel session and just can’t get back on track during the week. I’d be lying if I said my suitcase doesn’t sit on the floor all week, only to be unpacked and repacked before the weekend. Yeah, I’m that person. Last week was spent tackling nursery “to-do” items each night, so cooking took a back seat. After dining out for every single meal, I was determined to hit the grocery store once we got back from D.C. on Sunday. So far, this week has been a little more normal and I’ve already managed to cook some tasty meals and snacks.

After the trip to the grocery store Sunday, I threw together Smoked Paprika Hummus to snack on. Hummus has to be one of my favorite munchies, and I love this new recipes for the slight spice the paprika adds, and the zestiness of the lemon juice. It’s the perfect accompaniment to crunchy veggies or multigrain pita chips. We’ve been enjoying the hummus since Sunday, and I may have to make more to get me through to the end of the week.
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Smoked Paprika Hummus

Adapted from Candle 70 cookbook

What You Need

  • 1 (15.5-ounce) can chickpeas, drained and rinsed - reserve 1/2 cup liquid
  • 2 large cloves garlic
  • Juice from 1 lemon
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika, plus more for garnish
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon finely chopped flat leaf parsley
  • 1/3 cup tahini
  • Vegetables and pita chips for serving

What To Do

  1. Combine the chickpeas, garlic, lemon juice, cayenne, paprika, salt, pepper, parsley, olive oil, and tahini in a food processor fitted with the metal blade and process until well mixed.
  2. Add ¼ cup of the reserved liquid and process until smooth and almost fluffy. Add more liquid if necessary.
  3. Scrape down the sides of the bowl once or twice. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
  4. To serve, drizzle a bit of olive oil over the hummus and sprinkle a bit of paprika. Serve with desired garnishes.

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