Paprika Hummus Dip
This tasty appetizer makes a wonderfully healthy, low calorie, gluten free and vegan snack that's great for tailgating parties and holiday fun.
Ingredients
- 2 15-oz. cans chickpeas drained and rinsed (garbanzo beans)
- 1/2 cup extra-virgin olive oil or more as needed
- 1/2 lemon juiced or about 2 tbsp. lemon juice
- 2 tbsp. fresh parsley leaves roughly chopped
- 2 tbsp. parsley roughly chopped, to stir into hummus after pureed, plus more for garnish
- 1 tsp. minced garlic from a jar or 2 cloves fresh garlic, minced
- 1 1/2 tsp. salt
- 1/2 tsp. dark Asian sesame oil
- 1 tbsp. sesame tahini ground sesame seeds
- 1 tsp. ground cumin
- 1/2 tsp. black pepper
- 1/2 cup water or more if needed
- 1 tbsp. paprika
- paprika for garnish
Instructions
- Drain and rinse garbanzo beans.
- Mash beans on a plate with a fork.
- In a blender combine all the ingredients except the parsley and paprika to be used for garnish.
- Blend on low speed until smooth.
- You may have to stop the blender to push down the ingredients.
- If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil or water to help things along.
- Place hummus in a bowl.
- Stir in a couple more tablespoons of roughly chopped parsley.
- Sprinkle the paprika over the top and, if desired, drizzle lightly with olive oil. (I did not do this).
- Garnish with more parsley on top, and serve.
- Serve with fresh vegetables.
Notes
Fresh vegetable dippers: carrot chips, sugar snap peas, snow pea pods, radish slices, julienned golden beets or jicama, bell pepper strips (red, orange, and yellow are best), yellow squash or zucchini slices, grape tomatoes, cauliflower or broccoli florets, even chunks of cheese or pita chips.
NOTE: You may want to increase the salt and pepper.
Recipe adapted from Dave Leiberman, Food Network.
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