Smoked Paprika and Sun-Dried Tomato Hummus is full of robust flavors. The main flavor that really shines through is the smoked paprika. Keep in mind that not all paprikas are the same. Some are sweet, some are spicy and some are smoky!
For this recipe I used a Spanish Smoked Sweet Paprika which is also known as Pimenton de la Vera, Dulce. I love the way that sounds… Pimenton de la Vera, Dulce and Sun-Dried Tomato Hummus.
Spanish sweet peppers are slowly dried in the sun then smoked over an oak burning fire for several weeks. The results impart an unbelievably rich and smokey flavor. The resulting smokey-sweet powder can be put on pretty much anything demanding a warm, complex flavor profile. My hummus being one those.
I didn’t grow up eating hummus but I am thankful that it found its way into my life. This recipe is wonderful as a veggie dip, a spread for crackers or even as a great mayonnaise replacement on a sandwich. You could even thin some of it out with a little nut milk and wa-la! A perfect salad dressing.
Yields 2 1/2 cups
- 2 cups diced zucchini, peeled (2 medium)
- 2 cloves garlic
- 3 Tbsp lemon juice
- 1/2 cup tahini
- 1/2 cup sun-dried tomatoes, rehydrated
- 1 tsp smoked paprika
- 1 tsp Himalayan pink salt
- 1/4 cup cold pressed olive oil
- Do not use sun-dried tomatoes that are packed in oil. If the dried tomatoes that you are very dry and tough, rehydrate in enough hot water to cover them. Allow them to soak for 15 minutes. Once done soaking, drain the soak water and squeeze out any excess water.
- In a food processor, fitted with the “S” blade, combine the zucchini, garlic, lemon juice, tahini, sun-dried tomatoes, paprika, and salt. Process until smooth.
- While the machine is running, drizzle the olive oil in through the chute. Process just until everything is well incorporated.
- Place in a serving bowl and sprinkle a pinch of paprika on top before serving.
- Keeps for 2-3 days in the fridge.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
This recipe was originally posted on Nov. 27th, 2010. I did some updating and added a few new photos, Sept. 12th, 2013. :)