It all happened when I ran out of my normal Hummus accent - Capers. I wasn't able to make a special trip to the ethnic market where Capers are cheap, and I certainly couldn't bring myself to spend the exorbitant amount that the grocery charges for a little-bitty jar of them.
So, Hummus with Capers was out.
And, necessity being the Mother of invention - something else had to be in. I still wanted a special Hummus flavor.
I thought of the little jar of Smoked Paprika I had bought. My dear friend Jennifer often cooks spectacular dishes, and I've discovered that quite frequently her "secret ingredient" (in addition to a phenomenal cooking skill!) is Smoked Paprika. So I had bought a little jar and was waiting for an opportunity to try it out : )
And, the weekend that I created it, it just so happened that Jenny's daughter was our dinner guest - and she approved! : )
So, this is it:
Blend in a food processor till very smooth (this should take a few minutes)
1 (15 oz) Can Chickpeas, Drained (or 1 1/2 cups home-prepared)
2 - 4 Tablespoons Tahini (Sesame Seed Paste) (more to taste if desired)
2 - 3 Tablespoons Lemon Juice
3/4 teaspoon Salt
1/2 teaspoon Fresh Garlic (I use the minced from a jar)
1 teaspoon Smoked Paprika
1/2 cup Water (use as needed for your desired texture - you might like a little less or a little more)
I like to serve this with Cut Raw Veggies for dipping such as Baby Carrots, Cucumber Slices, Broccoli Florets, Bell Pepper Crescents, etc - and some Pretzels. We're big fans of the new Snyder of Hanover Pretzel Spoonz, but regular Pretzels or Pita Chips also work great.
This is also wonderful as an open-faced Sandwich or Wrap - simply spread the Smoky Hummus on Bread or Toast or on a Tortilla and top with sliced, fresh Lettuce, Tomatoes & Yellow Bell Peppers : )
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