Description
A silky, herb-scented hummus with a smoky kick, elevated by warm smoked paprika and fresh rosemary.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons olive oil (plus more for serving)
- 2 cloves garlic, minced (or 1 clove for a milder flavor)
- 2 teaspoons smoked paprika (adjust for more/less smoke)
- 1 teaspoon fresh rosemary, chopped finely (or 1/2 teaspoon dried rosemary)
- Juice of 1 lemon (about 2 tablespoons)
- Salt, to taste (start with 1/2 teaspoon)
- Water as needed (or aquafaba from the can for extra silkiness)
Instructions
- Prepare ingredients: drain and rinse chickpeas, chop rosemary, mince garlic, and juice the lemon.
- Add chickpeas, tahini, olive oil, garlic, smoked paprika, chopped rosemary, lemon juice, and a pinch of salt to a food processor.
- Pulse to combine, then run the processor continuously. Scrape down the sides once or twice.
- With the machine running, add water or aquafaba one tablespoon at a time until the hummus reaches a smooth, spreadable consistency.
- Taste and adjust: add more salt, lemon, or smoked paprika as needed.
- Transfer to a serving bowl. Drizzle with olive oil and sprinkle extra smoked paprika or finely chopped rosemary on top.
Notes
For extra-silky hummus, remove the skins from some chickpeas or add ice water while blending. Use warm chickpeas for a creamier result.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean