One of my favorite spices to cook with is smoked paprika. This Spanish spice provides a unique smokey flavor and depth to so many dishes, including soups and stews, and adds a nice red color at the same time. I also love experimenting with hummus so this recipe was inevitable.
I started with a hummus recipe called “World’s Best Hummus” that my husband has had for about 20 years. I don’t know who to credit for this creamy recipe. The creaminess comes from adding chickpea water (if cooking your own beans) or aquafaba (if using canned beans) while blending to reach the desired consistency.
When making this recipe, I consulted with the Vegetarian Flavor Bible, as I often do when creating a recipe or just throwing ingredients together. This book is a necessity for any vegetarian who likes to cook. It provides complimentary flavors and classic combinations for hundreds of vegetarian ingredients. When I decided that the hummus needed something other than smoked paprika, I checked the book and cumin provided what was missing.
2 (15-ounce) cans of chickpeas or about 3 cups cooked
2/3 cup chickpea water or aquafaba from can (reserve additional for use if necessary)
4 tablespoon tahini
2 large cloves garlic
3/4 teaspoon salt
3 tablespoons smoked paprika
1/2 teaspoon cumin
2 tablespoons olive oil
2 tablespoons lemon juice
Combine all the ingredients in a blender and blend until smooth and creamy, adding additional aquafaba if necessary to reach desired consistency. Serve with a drizzle of olive oil and an additional sprinkle of paprika.
Serves: 6-8 (this is a lot of hummus folks)