Top 5 Ways to Use Smoked Paprika + Smoked Paprika Hummus
Use smoked paprika to transform basic recipes like hummus, chicken, hard-cooked eggs, and roasted veggies into incredibly flavorful appetizers, sides, and dinner.
With the Super Bowl, Fat Tuesday, and other appetizer-centric events right around the corner, I thought I would turn the flavor on one of my go-to, most highly-requested appetizers, hummus.
I was introduced to smoked paprika last year when I was working with my client, McCormick, and became very interested. Everyone on the team raved about how the flavor transformed basic chicken into a masterpiece and how it was the perfect finishing touch on grilled or roasted veggies. And yes, I couldn’t agree more! I started using smoked paprika as part of a dry rub on meat, fish, and poultry, and in appetizers like pimiento cheese and hummus to give them a smoky kick. Here are a few favorite uses:
- Use as a dry rub on meats, fish, pork, tofu, or poultry
- Sprinkle on deviled eggs
- Stir into rice, couscous, or quinoa
- Toss with veggies before roasting or grilling
- Mix with plain Greek yogurt for a simple sauce
- Smoked Paprika Hummus
- Yields: 11/2 cups
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 garlic cloves
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- Blend all ingredients together in a food processor until very smooth for 2 minutes, scraping down the sides every 30 seconds.. Add water, 1 tablespoon, at a time, as needed to reach desired constancy. You can also add more olive oil to maintain a creamy consistency.
- Refrigerate, covered, for at least 2 hours before serving.
What I love about this hummus recipe is that it doesn’t use tahini. Tahini is sesame seed paste and is a classic ingredient used in hummus. Don’t get me wrong, I love tahini but I don’t always have it on-hand like I would many of the other key ingredients (can of chickpeas, olive oil, lemon, garlic, spices). The secret to this hummus is to blend it for at least 2 minutes. It seems like an eternity when you’re standing there with the blender whirling but the lengthy blending helps to break up the chickpea skins (and wouldn’t you want to blend a bit longer than peel skins?) to yield a creamy consistency. So don’t quit early! Add flavor to your favorite homemade or storebought hummus with smoked paprika.Click To Tweet
And for the short-cutters out there (which I usually am), if you don’t have time to make homemade hummus, buy plain from the grocery store, put it in your own bowl, and then finish with a drizzle of olive oil and a sprinkle of smoked paprika before serving. (Shhh….no one will ever know! Just don’t forget to throw away the evidence!)