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
serves 2-4
Adapted from Cook’s Illustrated Magazine’s recipe for restaurant style hummus
Some Notes & Tips
Store the hummus in the fridge in an airtight container for 2 days.
My favorite brand of tahini sesame paste is from Beirut. I love this one because it pours/stirs so easily even after being refrigerated. I find it at Middle Eastern grocery stores. Here’s the link.
Depending on my mood, I either add ground cumin or I leave it out. Sometimes I pick up another can of chickpeas to scatter on top.
To view all my hummus and vegetarian recipes, click on the Recipe Index.
To view all my hummus and vegetarian recipes, click on the Recipe Index.
Ingredients For The Hummus
- 1 16-ounce can of chickpeas, rinsed and drained
- 2-3 lemons (I like my hummus lemony)
- Generous 1/3 cup of tahini, well stirred.
- 1/4 cup of cold water
- 1/8 cup of olive oil
- 1/4 teaspoon of ground cumin (optional)
- Salt to taste
- To Serve: some whole chickpeas scattered on top, smoked paprika chili drizzle (recipe below), 1/2 teaspoon of toasted sesame seeds, a handful of toasted pine nuts, finely diced or thinly sliced jalapeno peppers
Instructions For the Hummus
Serve it with my smoked paprika chilli drizzle (recipe below) or a very finely sliced chili pepper. Enjoy!
Smoked Paprika Chili Drizzle Recipe
Ingredients
- 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
Instructions
Warm the olive oil on medium low heat with the chili pepper and smoked paprika and a dash of salt. Once warmed, set aside. The longer it sits the better it will be. Drizzle it over the restaurant style hummus and serve.
Made this tonight along side your broccoli fritters and it was fantastic. So glad I found your blog!
ReplyDeleteHi Jessica, Thanks so much! I'm glad you're enjoying my recipes! I love to cook vegetarian dishes to counter all the chocolate I eat! lol Thanks for stopping by and leaving a comment! Happy Cooking!
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