Smoked Paprika Hummus
Servings
6Serving size
1/2 cupThis recipe can easily be multiplied and keeps well, refrigerated,for 4 – 5 days if tightly covered.
Ingredients
| 1 15 ounce can Canned no salt added chickpeas (drained |
| 1 1/2 tsp.. Smoked paprika |
| 1 Tbsp. Tahini |
| 1/2 lemon yields Lemon juice |
| 1/2 cup Nonfat Greek Yogurt |
| 1/2 tsp. Salt |
| 1 Tbsp. Fresh dill (or 1 tsp. dried dill) |
Instructions
Add the dill and pulse the food processor until the hummus is smooth.
Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
At the Goldring Center for Culinary Medicine we are always saying, “We love legumes.” It’s become something of a joke, but also a funny tag line.
One of our favorite ways to use legumes is in hummus. Yes, the traditional garbanzo bean and tahini hummus is great, and an excellent option when traveling (hummus and veggies with a side salad), but this recipe can be so much more. If you think about how hummus is constructed – legumes with some fat, some acid, salt, and seasonings, you can really get creative. And it is super simple: open a can of no-salt-added beans, toss them in the food processor with a few other ingredients, and you are good to go.
We tasted this Smoked Paprika Hummus recently while traveling. It was pretty good, but pretty greasy. Using a bit less fat (tahini or olive oil) in our hummus makes the flavor of the bean come through better and the texture is creamier, not soupy.
We were surprised at how little smoked paprika it took to make the flavor come through. That said, the dish was still lacking something, just like the one I had in the restaurant. The fresh dill really makes the smoked paprika flavor pop. Dried dill would work, as well – just use 1 teaspoon instead of 1 tablespoon.