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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- Gather your equipment and ingredients and have everything close at hand on the counter or table. Drain the garbanzo beans (reserve the liquid to use in the recipe as desired.) Peel and slice garlic. Squeeze the juice of one lemon.
- Place drained garbanzo beans, tahini, sliced garlic, lemon juice, extra-virgin olive oil, kosher salt, and ground cumin in a blender or food processor. Add in half of the reserved juice from garbanzo beans.
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- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Place the red pepper halves on a non-stick baking sheet or roasting tray (see note 2) and roast in the preheated oven for 20 minutes or until just slightly blackened.
- Place the drained chickpeas, tahini, lemon juice, garlic, salt, olive oil, smoked paprika and red pepper halves in a high-speed blender. Blend for 1-2 minutes until completely smooth.
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- 1. If using dried chickpeas, put them in a saucepan or bowl and add cold water to cover by about 2 inches. Soak in the refrigerator for at least 6 hours or overnight. Drain and rinse.
- 2. Put the chickpeas in a saucepan and add cold water to cover by about 2 inches. Bring to a boil, decrease the heat, cover, and simmer until the chickpeas are tender, 50 to 60 minutes. Drain and let cool, reserving ¼ to ½ cup of the cooking water.
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