It’s never too early to start collecting recipes for the upcoming end of football season! A plate of this creamy hummus to share, drizzled with olive oil and sprinkled with spicy paprika, and you will be in seventh heaven, no matter what the score!
- 1 can garbanzo beans, drained & rinsed, with liquid reserved
- 2 garlic cloves, pressed
- 2 Tbsp. tahini
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. olive oil
- 1 Tbsp. hot pepper sauce
- 2-4 Tbsp. garbanzo can liquid or water
- 1/2 tsp. Hungarian paprika
- 1/2 tsp. salt, or more to taste
Add chickpeas, garlic and tahini to a high-speed blender. Blend until absolutely and completely smooth, and add water a teaspoon at a time until the texture almost (but not quite) drips off your spoon. Add olive oil, lemon juice and hot sauce, and blend again. Add salt and taste, adding more if necessary. You can double the recipe easily, but if you decide to triple it, make the recipe in batches so the proportions are right.
Refrigerate covered until ready to serve. To prepare for serving, spread a generous amount of hummus onto a flat plate. Drag the back of a spoon, turning the plate as you go, to form a ditch halfway between the center and the edge of the plate, and into it drizzle about a teaspoon of extra-virgin olive oil. Then tap a single sprinkle of bright red paprika onto one corner of the plate, and — touchdown! Humble homemade hummus. Scoop carrot sticks, red peppers, crackers, celery sticks, scallions, your choice.
The original of this particular version comes from Noming thru Life, but there are many hummus recipes out there — the important thing is to know that you can and should try making it yourself. Totally and 100% worth it. The above recipe makes approx. 4 servings.