Growing up in a Lebanese family, I've eaten a lot of hummus. And still, I’m looking for new ways to prepare it. Hummus is health food for some. It’s comfort food to me. It reminds me of spending summers with my grandmother in Brooklyn. She made it the old fashioned way, soaking the dried chickpeas overnight. She always served it with fresh pita, scallions and radishes.
This rich and creamy hummus is topped with a perky chili-infused oil. Serve it with pita and olives and you've got a fresh, healthy snack or a light lunch. Add it to your favorite vegetarian wrap. Dip chicken or veggies into it. The sky’s the limit.
Restaurant Style Hummus with Smoked Paprika Drizzle
Squeeze the juice of half of a lemon into the bowl of a food processor. Add the chickpeas, tahini paste, salt, cumin (if using) and 1/8 cup of olive oil. Pulse to combine. Add the water, a tablespoon at a time while mixing in the food processor, until you reach your desired consistency. You want it to be thick and creamy, not watery or thin. Stop often. Taste often. Adjust salt, scrape down sides of the bowl and add more lemon juice if desired. I used the juice of one whole lemon in this recipe. Then I dowsed it with lots more lemon juice upon serving. Adjust the lemon juice according to your personal taste.
Serve it with my smoked paprika chilli drizzle (recipe below) or a very finely sliced chili pepper. Enjoy!
Smoked Paprika Chili Drizzle Recipe
- 1/4 teaspoon of ground red chili pepper or Aleppo Pepper
- 1/4 teaspoon of smoked Spanish paprika
- 1/4 cup of olive oil
- Kosher salt to taste