I am bringing you something simple today. To be honest, I had a different plan for today's recipe. I wanted to share something I've been working on for a while that is very squash/autumn relevant. However, I recently started a new job, and what with midterms and working nearly 30 hours a week, running the blog is proving more difficult. Not that anything around here is going to change, there just may be a few more weeks of simpler foods and thought based posts. I like being busy though. The feeling of always having something to do is one I enjoy, and completing every task can be so satisfying.
Really though, I couldn't NOT share this with you. I am definitely a hummus enthusiast, and while I rarely use a recipe for this kind of thing I knew that I needed to write this one down as soon as I tasted it because it came out so perfectly. It is just the right balance of creaminess and dip-ability.
Hummus is practically a daily staple in my life. I usually have a container of some homemade version in my fridge at all times - and if I'm extra prepared it will be made with from scratch cooked chickpeas (although there is definitely not always time for that).
Jumping back slightly, I started a new job last week and I am really enjoying it. I do have a request of all of my lovely readers though! My job involves standing in once place doing almost the same thing for hours at a time (manual labour-ish), so I am looking for good audiobooks to help pass the time. I made it through the sixth book of Harry Potter in one shift, so I am getting desperate. All suggestions welcome! :)
Gonna keep this short. I hope you're having an awesome week, and I REALLY hope you try out this hummus. It is thick, creamy, smokey, and has just a slight kick to it. Perfection <3
spicy smoked paprika hummus
Serves... One? Two? I can definitely eat this all myself if you set me up with a bowl and some dipping utensils, but I can understand wanting to share ;)
- 1 can chickpeas (540 ml), drained and rinsed
- 1 large clove garlic, roughly chopped
- juice of 1 small lemon (or half of a large one)
- 2 tbsp tahini
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp pepper
- 1 - 2 tbsp water (depending on desired thickness)
Combine all ingredients in a food processor and run on high until smooth, adding the water in at the end for desired consistency. I like to make mine extra creamy so I let it run for about 3 - 5 minutes, but it really depends on your machine! Will keep in the fridge for 3 - 5 days.