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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.
Update: I have tested this recipe with canned chickpeas and at the time, doing it in a blender verses the food processor. The texture is much heavier and creamier. I had to add about 1/3 cup of the sun-dried tomato soak water to get it to blend nicely. Other than that, it turned out wonderful. It’s always good to have options so I thought it was good to share. Blessings, amie sue