This is our go-to afternoon snack. Great with crackers or pita, even better with fresh falafel, it has a subtle smokey flavour from the paprika and is the perfect balance of creaminess and tanginess.
1 Ccooked chickpeas - equivalent to ½ C dry chickpeas soaked overnight and cooked. Alternatively, use drained and rinsed canned chickpeas.
1tbsptahini
1tbspolive oil
1tbsplemon juice - fresh squeezed
1tbspwater
1clovegarlic
¼tspsmokey paprika - plus a little extra for serving
½tspground cumin
¼tspsalt - 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.
Notes
This smokey paprika hummus is also great on a platter with pita, olives and vegetables, flat bread and falafel, or on wraps, sandwiches and burgers.Keeps in the fridge for up to 3 days, but I think it's best the day after making it as the flavours have really set in (if you can even wait that long!)