Are you craving a creamy, flavorful, and versatile sauce to pair with vegetables, bread, or crackers? Then you must try the hummus with smoked paprika!
This recipe is easy to follow and requires only a few simple ingredients. The result is an irresistible hummus, perfect for an appetizer or a light dinner.
Smoked paprika adds an extra touch of flavor that makes this recipe truly special.
What are you waiting for? Try the hummus recipe with smoked paprika now!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cuisine: Lebanese
- Seasonality: All seasons
- Energy 65.12 (Kcal)
- Carbohydrates 7.97 (g) of which sugars 0.57 (g)
- Proteins 3.02 (g)
- Fat 2.16 (g) of which saturated 0.17 (g)of which unsaturated 0.47 (g)
- Fibers 2.54 (g)
- Sodium 3.47 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz cooked, boiled chickpeas
- 2 tablespoons tahini
- Half lemon (Juiced)
- 1 tablespoon water
- 1 tablespoon paprika
- 1 sprig cilantro
- 2 tablespoons extra virgin olive oil
Tools
- 1 Immersion blender
Steps
To start, I thoroughly rinsed the chickpeas under cold running water to completely remove the preservation liquid. This step is important to eliminate the metallic taste of the chickpeas and to achieve a creamy hummus consistency.
After thoroughly rinsing under cold running water and carefully draining them, I poured the chickpeas directly into the immersion blender container. This step is important to achieve a creamy hummus consistency.
I also added a garlic clove, halved and germ removed to avoid an overly intense flavor. The garlic germ is the most flavorful part and can give the hummus an excessively strong taste.
I chose a ripe lemon, which has a more abundant juice and fresher flavor. I juiced the lemon with an electric juicer, pouring the juice directly into the blender container.
After squeezing the lemon, I poured the fresh juice into the immersion blender container. At this point, I also added the rinsed and drained chickpeas, germ-free garlic, tahini, smoked paprika, and a pinch of salt. Combining all the ingredients is important to obtain a homogeneous and creamy hummus.
Now it’s time to add the tahini, the ingredient that will bind all the ingredients and give our hummus its characteristic creaminess and consistency.
A pinch of salt is all you need to give the hummus the right saltiness. Don’t overdo it, otherwise the flavor might be too strong.
For a final touch, I added a tablespoon of smoked paprika to the hummus, adjusting the amount to my taste. I also used some to decorate the dish and make it even more appetizing..
We finish with a tablespoon of extra virgin olive oil. If you prefer a softer hummus, you can add one or two tablespoons of warm water to adjust its consistency.
It’s time to blend! Turn on your blender and don’t stop until you get a smooth and velvety hummus..
With the hummus ready, it’s time to serve it! Choose a nice dish or bowl and garnish with paprika, fresh chives, and some chickpeas for a decorative and appetizing effect.
Your chickpea hummus is ready to be served and shared with friends and family. An occasion to come together and enjoy a simple and delicious dish.
Enjoy from Dadcook!
Hummus Storage
Homemade hummus can be stored in the refrigerator for 3-4 days in an airtight container. Here are some tips for storing hummus best: Before storing: Make sure the hummus is completely cooled. Cover it with a sheet of plastic wrap or an airtight lid. If you want, you can add a drizzle of extra virgin olive oil on the surface to prevent it from drying out.
In the refrigerator: Store the hummus in the coldest part of the refrigerator, usually the lower shelf. Avoid storing hummus next to foods with strong odors, like onion or garlic, that could contaminate it. Tips: If you plan to consume the hummus within a couple of days, you can store it in a glass container with an airtight lid. If you want to store the hummus for more than 4 days, you can freeze it. To freeze hummus, divide it into portions and store it in freezer-safe airtight containers. Frozen hummus lasts about 2 months. When you want to thaw the hummus, let it sit in the refrigerator overnight. Before serving, mix the hummus well to restore its original consistency.
Thawed hummus may have a slightly different consistency from fresh. If the hummus has an unpleasant odor or taste, do not consume it. I hope these tips are helpful! Feel free to let me know if you have any other questions
Thawed hummus may have a slightly different consistency from fresh. If the hummus has an unpleasant odor or taste, do not consume it. I hope these tips are helpful! Feel free to let me know if you have any other questions
Thawed hummus may have a slightly different consistency from fresh. If the hummus has an unpleasant odor or taste, do not consume it. I hope these tips are helpful! Feel free to let me know if you have any other questions
Wine Pairing
Hummus is a versatile dish that pairs well with a variety of wines. Here are some white wines recommendations:
Fresh and aromatic wines: Sauvignon Blanc, Pinot Grigio, Vermentino, Riesling.
Structured white wines: Chardonnay, Fiano, Greco di Tufo.
Light and fruity red wines: Barbera d’Alba, Dolcetto d’Alba, Pinot Noir.
More structured red wines: Nebbiolo d’Alba, Barolo, Barbaresco
Sparkling wines: Prosecco, Franciacorta, Cava.
Other pairings like Beer: a craft blonde or amber beer can be an interesting pairing with hummus.
Cocktails: a cocktail made with gin or vodka, with lemon and lime juice, can be a fresh and refreshing pairing.
Tips: Choose a wine with balanced acidity to counter the creaminess of hummus. If the hummus is spicy, choose a wine with a bit of tannin to temper the spiciness. Consider the other ingredients of the dish when choosing wine. For example, if the hummus is served with grilled vegetables, a white wine with herbal notes might be a good pairing.
Some labels to try:
Sauvignon Blanc Sancerre, Pinot Grigio delle Venezie, Vermentino di Gallura, Riesling Alto Adige, Chardonnay del Monferrato, Fiano di Avellino, Greco di Tufo, Barbera d’Alba, Dolcetto d’Alba, Pinot Noir from Oltrepò Pavese, Nebbiolo d’Alba, Barolo Barbaresco, Prosecco di Valdobbiadene, Franciacorta, Cava.
I hope these tips are helpful!
