The chickpea hummus without tahini with paprika is easily prepared using your food processor. It’s a special sauce that can be used by spreading it on toasted bread and also with raw vegetables like carrots and celery, which are great for dipping. Unfortunately, the chickpea hummus without tahini with paprika lacks the famous tahini, which is a special sesame seed sauce, as I couldn’t find it, but the original Middle Eastern recipe requires it. As soon as I can find it, I won’t miss adding it to this recipe.
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10 1/2 oz dry chickpeas (Organic)
- 1 bunch parsley (Fresh)
- 2 tbsps extra virgin olive oil
- 1 tbsp lemon juice
- to taste fine salt
- 1 clove garlic
- 1 1/2 tsp paprika
- 1/2 cup water (You can also use the cooking liquid)
Tools
- Pressure Cooker
- Food Processor
- Spatula
Preparation
Cook the chickpeas that were soaked the day before (24 hours) for about an hour and fifteen minutes and let them cool. Then follow the instructions of the pot you are using for cooking.
Then put the boiled and drained chickpeas into the food processor bowl along with the reserved cooking liquid.
Add a large clove of garlic, olive oil or seed oil, well-washed fresh parsley, lemon juice, salt to taste, paprika, and blend for three minutes.
Open the food processor lid and use a spatula to push the sauce down to the bottom. Close and continue to blend for another two minutes.
Taste the chickpea hummus without tahini with paprika and adjust if it lacks salt, lemon, or if you want it even spicier with a sprinkle of black pepper. Finally, enjoy it with some good fresh or toasted bread.
Chickpea Hummus Without Tahini with Paprika Simple Recipe
Tips:
Some use chickpea hummus to also season pasta. This idea is also worth trying.
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