Food and Drink

Recipe: Paprika Hummus

Occasionally (frequently) we find a canned item in the kitchen cupboard and wonder how it got there, why it got there. Perhaps a multi buy special or it was left out of a previous recipe. Generally, I try to buy food items with a recipe or plan in mind. But here sat a mystery can of chickpeas with a new destiny of becoming hummus.

Here is our recipe for making a paprika hummus to share at your next dinner party or just to enjoy on a sandwich, with crackers or carrot sticks – you can eat hummus any way you want. High in fibre and protein, chickpeas make an excellent snack. They can also be added to your favourite curry or salad recipe. Yum!



1 x can chickpeas
Clove Garlic or crushed garlic
Juice of a lemon
Olive Oil (as required)

This is truly an easy recipe. Drain the chickpeas in a colander and add to a food processor.
Add 1 x clove or ½ teaspoon of crushed garlic and the juice from a lemon
Add olive oil in batches of about a tablespoon to get the consistency. You may need to use a spoon to push down un-blended chickpeas (do this when the food processor is off!)
Taste between blitzing to get the flavour and consistency you want
Add to a plate or bowl and sprinkle with paprika and a little more olive oil
Serve with your favourite crackers


Half way there

You can eat your hummus as smooth or as chunky as you like – it’s up to you.
If you have any sunflower or pumpkin seeds add to the top of the hummus when serving
Add as much or as little garlic as you like. I didn’t add to much to the recipe as I do love the flavour of the chickpeas
You could add tahini if you have on hand for a smoother consistency
If you don’t like paprika don’t use it – you could use cumin or fresh basil or coriander. It’s up to you!


The End Product

How do you like to eat your hummus? How do you enjoy chickpeas?

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