Huh Huh Huh Huhmmos
- Reviews 2
Ready In: 17 mins
Yields: 2 cups
Ingredients
- 2 cups garbanzo beans, reserve about 1 cup liquid
- 1⁄3 cup tahini
- 2 tablespoons olive oil
- 1⁄4 cup olive oil
- 1 tablespoon garlic, minced
- 1⁄4 cup fresh lemon juice, to taste
- salt, to taste
- 2 teaspoons spanish smoked paprika
- 2 tablespoons walnuts, roasted for garnish or 2 tablespoons pomegranate seeds, for garnish
- fresh mint sprig, for garnish
Directions
- Combine the beans, tahini, 2 tablespoons olive oil, garlic, and lemon juice in a blender.
- Blend until smooth, adding more cooking liquid if necessary.
- Taste and adjust seasoning, adding salt at this time.
- Cover and set aside at room temperature for approximately 2 hours.
- In a small saucepan, combine the remaining 1/4 cup olive oil and the smoked paprika.
- This next step you need to be diligent: Place pan over medium to medium-low heat and stir *frequently* until the olive oil turns red, about 2 minutes. (The first time I made this I burnt the mixture because I: was not paying attention and the heat was too high!) If you burn the oil, you have to start over I must stress.
- Once you've infused the oil, strain it through a fine mesh sieve into a small container. Set aside.
- When ready to serve the hummus, spread the dip on a serving platter.
- Use the back of a spoon to form an indentation in the center of the dip and fill with the olive oil/paprika infusion.
- Sprinkle dip with the toasted walnuts (or pomegranates) and garnish with fresh mint spring.
- Serve with your favorite bread. Remember: always serve hummus at room temperature for best flavor!
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