Smoked Paprika Hummus Recipes
SMOKED HUMMUS
Provided by Katie Lee Biegel
Categories appetizer
Time 1h30m
Yield about 6 cups
Number Of Ingredients 16
Steps:
- Set up a smoke box or foil pan with 1 cup of wood chips. Place under the grill grates of a gas grill on top of a burner. Preheat the grill to 300 degrees F with the direct heat under the pan with the wood chips.
- Slice a little off the top of the head of garlic to expose the top of the cloves. Drizzle the cloves with 1 teaspoon of the olive oil and wrap it in foil. Place the chickpeas into a colander that is entirely metal. Cover the colander with foil. Place both the chickpeas and garlic on the cool side of the grill. Close the grill and let the chickpeas smoke for 30 minutes and the garlic cook for 1 hour, until the cloves are soft. Remove the chickpeas and let cool while the garlic finishes cooking.
- About 10 minutes before the garlic is done, place the lemon halves, cut-side down, on the grill over direct heat and grill until slightly charred and grill marked, 8 to 10 minutes. Let cool and then squeeze the juice from the lemons through a strainer into a bowl.
- When the garlic is done, let cool for about 10 minutes and then unwrap from the foil and squeeze the garlic head over a small bowl to remove the softened cloves.
- Combine the cooled, smoked chickpeas, roasted garlic, tahini, salt, cumin, juice from the grilled lemons and water in a food processor. Blend for 2 minutes, and then drizzle in the remaining 3/4 cup olive oil. Continue to blend until completely smooth, 3 to 4 minutes. If the hummus is too thick, add some more water to achieve desired consistency.
- Transfer the hummus to serving bowl and garnish with chopped roasted red peppers, paprika, parsley if using and a drizzle of olive oil. Serve with seasoned pita chips on the side.
- Add the pita chips to a large bowl. Drizzle with the olive oil and toss to coat. Combine the paprika and garlic salt in a small bowl. Sprinkle over the pita chips and toss to coat.
SMOKED PAPRIKA HUMMUS
Yield 5 cups
Number Of Ingredients 13
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,
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- Place all hummus ingredients apart from olive oil into a food processor and blitz for 2 minutes until smooth. Whilst the motor is till running, start adding the olive oil in a slow but steady stream and process for another 2-3 minutes until smooth and creamy. Adjust salt & pepper if needed.
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- It might seem strange at first to mention that the chickpeas should be peeled. The reason for needing peeled chickpeas is that the skin of chickpeas hardens when they are cooled down. Even when you are as quick as possible they still cool slightly before you can turn on the food processor. So before you wonder if you need a peeler and who in their right mind would do this, let me tell you one thing: don't question it, just try it once. We waste so much time on nonsense without questioning it, why not use our time to create something truly delicious? Peeling the chickpeas is as simple as it gets. You just slightly squeeze them between your thumb and index-finger and they pop right out of their peel.
- Transfer them into a food processor and blend for a few minutes until you get a dough like consistency. Add the garlic, cumin, smoked paprika and salt. Process for a few minutes before adding the rest of the ingredients. Process the hummus to desired consistency. Depending on your food processor and the chickpeas you might need more water.
- You can eat the hummus straight away or let it chill in the fridge. Serve with a drizzle of olive oil and garnish with parsley or fresh chive flowers - if you have. Serve it with flat bread for a more authentic feel but you might as well serve it with cut vegetables or spread it on anything as snack.
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