Hummus is Yummus

Paprika is like nature’s tamper-evident seal. I recall from when I was a child that I was always one to pick at the salads and dips that my mother made well before they were to be served. She could always tell because the paprika on top had been disturbed.

Another good use for paprika is for colour. I used a dash of paprika in my homemade hummus to make it bright, and a sprinkling on top for security.

Hummus is a delicious and healthy dip/spread that most people will shell out way too much money for when it’s ready made because they don’t realize how inexpensive it is to make at home!  Not to mention it tastes infinitely better when made with love (and fresh ingredients)!

My recipe is simple. You can add other ingredients like roasted red peppers, fresh onions or herbs and spices to make flavoured hummus like what you can buy at the grocery store.  But, I’m a woman of simple pleasures and tend to prefer to keep my recipes as minimal as possible.

I’m rarely one to measure when I cook, so you may have to augment this recipe to your own tastes, but I can assure you that my measurement estimations are accurate.

• 2 large cloves of garlic, finely chopped
• 1 can of chickpeas
• the juice of 1 lemon
• 2 tbsp tahini (I use roasted sesame tahini as opposed to raw sesame)
• 1/4 cup olive oil
• 1 or 2 tsp sea salt
• dash of paprika

Blend all ingredients in food processor until smooth. Sprinkle paprika on top for show (read: security).

Enjoy!