Smoking Hot Paprika Hummus

Remember. Kelly and I are from the Midwest and were raised by ladies from Western, PA and Akron, Ohio, so the most exotic dish we had growing up was steamed artichokes and THAT was only after the 80’s had fully taken hold. But we’ve now both been in New York City for 20 years, so hummus and chickpeas are no big thang anymore. I never knew a healthy “dip” could be so yummy and my favorite Indian dish is by far Chana Marsala which is chick peas and spinach. Although I think I like the fried bread best, but I will always like any culture’s fried bread best.

We’ve gone back to Gwyneth and Goop to round out the week with this Hot Paprika Hummus dish. It is relatively simple if you don’t mind getting fresh parsley and then chopping and it’s way better than the stuff you can pick up in the market. Although frankly, for Organic Freedoms (NFPs) and Smart Freedoms (NTPs), just being reminded that they like hummus can be enough to get them back into this healthy protein source. (I baked up some canned beets and drizzled them with crumbled goat cheese this week after I wrote that PixieTip!)

This recipe calls for dried chickpeas and that would be for experienced cooks and those types who don’t mind taking the extra time which be Funs (SPs) and Classics (SJs) who are trying this for the first time and feel obligated to follow the rules. All Organics (NFs) and Smarts (NTs) should probably try it out with the canned chickpeas first, especially if they don’t know the bean very well.

Smoked Paprika Hummus

Makes about 3 cups

  • 1 cup dried chickpeas, or 2 (15.5-ounce) cans chickpeas, drained and rinsed
  • 2 large cloves garlic, minced
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons smoked paprika, plus more for garnish
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/3 cup extra-virgin olive oil, plus more for garnish
  • 1/3 cup tahini
  • optional garnishes: roasted red bell peppers, roasted garlic, lemon slices, olives, mint or parsley sprigs

If using dried chickpeas, put them in a saucepan or bowl and add cold water to cover by about 2 inches. Soak in the refrigerator for at least 6 hours or overnight. Drain and rinse.

Put the chickpeas in a saucepan and add cold water to cover by about 2 inches. Bring to a boil, decrease the heat, cover, and simmer until the chickpeas are tender, 50 to 60 minutes. Drain and let cool, reserving 1/4 to 1/2 cup of the cooking water.

Combine the chickpeas, garlic, lemon juice, cayenne, paprika, salt, pepper, parsley, olive oil, and tahini in a bowl and stir to mix well. Transfer the mixture to a food processor fitted with the metal blade and process until well mixed. Add 1/4 cup of the reserved cooking liquid (or water or vegetable stock if using canned chickpeas) and process until smooth and almost fluffy. Add more liquid if necessary. 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.)