You know what gets me through the dreaded “witching hour?” This hummus. Arnie loves the stuff and it’s an instant pacifier! We’re hooked too. It has a subtle smokey flavour from the paprika and is the perfect balance of creaminess and tanginess. Don’t skip the tahini – I used to make this without tahini and it just isn’t the same.
We used to buy A LOT of hummus. The plastic containers were racking up and I knew there had to be a better way. Turns out that making fresh hummus from cooked (dried) chickpeas is easy, cheap and bloody delicious! It just takes a little forethought to soak the chickpeas overnight and pre-cook them, but given we eat so much hummus and use chickpeas in other dishes, i’m in the habit of soaking some every few days anyway. My next goal is to make the tahini too but I need a better blender setup to make nut/seed butters so for now, it’s store bought.
Let me know in the comments below if you made these. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @coastingwiththe90s
Smokey paprika hummus
Ingredients
- 1 C cooked chickpeas - equivalent to ½ C dry chickpeas soaked overnight and cooked. Alternatively, use drained and rinsed canned chickpeas.
- 1 tbsp tahini
- 1 tbsp olive oil
- 1 tbsp lemon juice - fresh squeezed
- 1 tbsp water
- 1 clove garlic
- ¼ tsp smokey paprika - plus a little extra for serving
- ½ tsp ground cumin
- ¼ tsp salt - more to taste if you need
Instructions
- Place all ingredients into a food processor or blender. Blend until smooth (about 1 minute). Stop and scrape down the sides as needed. If the mixture is too thick and not blending well, add additional water 1 tsp at a time. Check the seasoning and add more salt if you feel it needs it.
- Place in serving dish and dust with a little more smokey paprika. Serve with your favourite crackers for a tasty afternoon snack.
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