This paprika hummus is the perfect snacking food, and it is so quick and easy to make and a hell of a lot better for you than the shop bought stuff! Hummus is a really good source of protein (from all the chickpeas) particularly if you are a vegetarian or vegan. The traditional kind of hummus is just made with chickpeas, lemon, garlic, olive oil, and tahini. However I like to add some cumin and paprika to boost the flavour of the chickpeas because sometimes they can be quite bland! My favourite way to munch on this dip is with chunks of raw vegetables but you can also have it on a nice slice of toast (rye bread is probably the best)!
- x1 tin (400g) of cooked chickpeas. You can use dried ones and soak them overnight and then boil them but that takes a lot longer!
- x1 teaspoon of tahini (like peanut butter but made with sesame seeds)
- x1 teaspoon of cumin
- x1 teaspoon of smoked/sweet paprika
- x1 teaspoon of hot paprika
- 1/2 lemon (juiced)
- A good glug of olive oil (to taste)
- x2 ice cubes
- A splash of water (if you need it)
- A pinch of salt
- x1 clove of garlic
- Drain the chickpeas and put them into the blender.
- Add the garlic clove (pealed), lemon juice, spices, tahini, ice cubes, salt and olive oil and blend
- If you feel it is a bit thick add some more olive oil or a dash of water. Not too much water though because you will loose all the flavour!
- Once blended, taste and see if you need to add any more salt and lemon.
- Cut up some veggies and enjoy!