feedfeed Hummus

with Smoked Paprika and Fall Crudite


Homemade hummus makes for a super quick and easy appetizer you can make ahead for Thanksgiving.  Experiment with our basic recipe (below) and try adding a cup of roasted beets, winter squash or pumpkin for a more festive take on classic hummus.



2 cans chickpeas

3 roasted garlic cloves

zest of 1 lemon

3 lemons, juiced

1/4 cup tahini paste

couple dashes of hot sauce of choice (optional)

1 tablespoon olive oil

kosher salt, to taste (add one teaspoon to start and add more as needed)

freshly ground black pepper

Pinch of Simply Organic smoked paprika, plus more for garnish

Fall Crudite: Celery Root Sticks, Carrots, Black Radish, Red Radish, Romanesco, Fennel Sticks



In a high-powered blender or food processor add 1 can of chickpeas (with liquid) and other can, drained and rinsed. Add garlic, lemon juice, tahini and hot sauce (if using). Blend for about 1 minute, or until mixture begins to look smooth. Slowly pour in the olive oil (with the machine running) and continue to blend until it reaches your desired consistency (for silky smooth hummus, about 2 minutes), adding water a little at a time if needed. Season to taste with salt, pepper and smoked paprika. Serve with fall crudite, and garnish hummus with a pinch of smoked paprika and a drizzle of olive oil before serving