Once again, this is another recipe from Ted’s birthday party at the weekend. To be honest, I’ve not made hommus much as Ted does not tend to like the shop-bought versions. However, I thought for his party I would give it a try and it seemed to be enjoyed by everyone. I have never made it with smoked paprika before and I really didn’t know whether it would work. The paprika actually added a brilliant, smokey flavour.
Paprika is derived from grinding bell peppers. Peppers can be used in cooking in both whole and powdered forms. Smoked paprika is a powdered form of a pepper (usually red) and is definitely worthy of a mention. Paprika is widely used in Hungarian cuisine with the finest quality paprika coming from this country. It is mostly used as a garnish and for seasoning. In other countries there are a wide variety of flavours available that range from delicate to hot.
The spice has an array of vitamins, minerals, antioxidants and an exceptionally high level of carotenoids. It is a spice that can help to detoxify the body and as an anti-inflammatory. Paprika can also be used for pain relief and it has medicinal properties that come from its rich content of vitamins, C, K, E, A and B complex. Minerals like calcium, zinc and magnesium can also be found in paprika.
Science has found that this spice can help to lighten the complexion, has anti-aging benefits, helps to prevent hair loss and can lower blood pressure. It can provide the body with energy, it’s great for eye health and it can assist with digestion. It’s a great little spice that packs a punch nutritionally and it tastes fantastic in this hommus dip. The recipe is so simple, quick and easy. It honestly only took me about ten minutes to prepare and make. It’s a meal in minutes that has a whole host of nutritional benefits for the body.
Makes about 250ml
- Chopping board
- Food Processor or hand blender and jug
- Chickpeas x 1 400g tin
- Olive oil x 5 tbsp
- Tahini x 2 1/2 tbsp
- Lemon x 1 (juice and zest)
- Garlic x 2 cloves
- Smoked paprika x 1 tsp
- Salt and pepper
- Start by measuring your ingredients.
- Chop the garlic into slices.
- Zest the lemon and cut it in half then juice it.
- Drain the chickpeas in the colander.
- Add them to the food processor or in the jug.
- Add the olive oil, tahini, lemon (juice and zest), garlic, smoked paprika and salt and pepper to taste.
- Then blend in the food processor or using the hand blender.
- Once blended together well, remove from the food processor and serve.
At the party I served the hommus with carrot and cucumber sticks but you could have it with bread or sweet potato chips and salad as a dinner. It’s a versatile dip that is great as a snack, as party food or accompanying a main meal. All I know is I love hommus and I intend on making more of it. However you decide to eat your hommus, as always, please enjoy.