If you have been reading this blog for a while, you probably think that I am a little bit in love with my smoked paprika. What you might not realize, though, is that I am more in love with it than you can possibly imagine. In fact, I use it almost every night — whether as a topping for popcorn, sprinkled on steamed vegetables, or just spooned out of the jar and into my adoring mouth.
I’m joking — on that last part at least. But I do love smoked paprika.
So it cannot be too surprising that my first post on hummus takes this form. If you’ve never made hummus before, you are in for a major treat, because it’s shockingly easy. Take a few easy-to-find ingredients, which you probably have sitting around your kitchen somewhere, put them in your food processor, and you’re done!
I like to make hummus as an appetizer for dinner parties when I don’t know exactly how many people are coming, or when I’m not sure how long the main dish is going to take to cook. It’s an easy, filling dish to set on the table so that your friends aren’t ready to clobber you when it’s 9 pm and you still haven’t served them dinner yet.
Finally, my favorite thing about this hummus is that it matches my wine glasses, making everything look prettier. Could you resist a table that looks like this? I didn’t think so.
Cumin and Smoked Paprika Hummus
1 15-ounce can of chickpeas, with about half the water drained off
1/4 cup tahini
1 medium-sized garlic clove
1/2 tsp salt
1 tbsp olive oil
2 tbsp lemon juice (or more, to desired consistency)
1 tsp smoked paprika
1/2 tsp ground cumin
1. In a food processor, puree all ingredients together until smooth. Add more lemon juice to get your preferred hummus texture. Serve with chopped vegetables or baguette slices.
Makes about 2 cups of hummus.