SMOKED PAPRIKA HUMMUS

SMOKED PAPRIKA HUMMUS image

Yield 5 cups

Number Of Ingredients 13

6 garlic cloves, chopped
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons pimentón (smoked paprika) or other paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 cups drained cooked chickpeas, cooking liquid reserved
1 cup tahini
1/3 cup freshly squeezed lemon juice
I make my own all the time, because store-bought brands overpriced by probably a factor of 10. If you have a food processor, for goodness sakes go buy a jar of tahini. If you use canned beans, you don't even have to cook them.
Sorry, L. V., but the peanut butter idea is just wrong. Tahini contributes significantly to the taste. A big jar from an Indian/Pakistani grocery is a worthy investment toward proper results.
Here's what I do about twice a month to turn $2 worth of ingredients into enough hummus to fill ten of those little flat things the store is charging you $4 or $5 for:
Whiz a drained can (15oz) of garbonzo beans with 3 or 4 tablespoons each of olive oil and lemon juice and a clove of garlic (and some salt if you wish). When it gets very consistent (3 or 4 minutes on high for my food processor), then add a spoonful or two of Tahini. Whiz 30 more seconds and you're done. If you want "red pepper" hummus, then drain a jar of roasted red peppers (one of the 11oz or so), add those into the food processor, and whiz for only 8 to 10 seconds to get them cut up and mixed a little.

Steps:

1. 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. 2. 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 as needed if the mixture is too thick. Taste and adjust the seasoning. Sprinkle the remaining 1/2 teaspoon pimentón over the hummus, drizzle with the remaining 1 tablespoon oil,