Starter · Condiments
Smoked Paprika Hummus
A ultra-smooth, long-whisked hummus topped with smoked paprika oil and pine nuts.
Recipe by Marco AdeyemiVegetarianGluten Free
- Prep
- 15min
- Cook
- 0min
- Total
- 15min
Ingredients
Servings
6
- 1 x 400g tin chickpeas, drained (reserve liquid)
- 150 g light tahini
- 2 tbsp lemon juice, plus more to taste
- 2 cloves garlic, smashed
- 1 tsp ground cumin
- 80 ml ice-cold water
- 4 tbsp extra-virgin olive oil, plus more to finish
- 1 tsp smoked sweet paprika
- 30 g pine nuts, toasted
Default serving size: 6. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1Rub the chickpeas between two clean tea towels to remove the skins — this is the secret to a genuinely smooth hummus.
- 2Blend the tahini, lemon juice, garlic and cumin in a food processor for 1 minute until pale and thick.
- 3With the motor running, stream in the ice-cold water and blend another minute until the mixture is light and fluffy.
- 4Add the skinned chickpeas and 4 tablespoons of olive oil, then blend for a full 3 minutes, scraping down twice.
- 5If the hummus feels tight, loosen with a tablespoon of the reserved chickpea liquid at a time until it's silken.
- 6Spread on a wide plate, swirl with the back of a spoon, and finish with smoked paprika, toasted pine nuts and a generous glug of olive oil.
Tagged
#dip#no-cook#make-ahead