Smoky Hummus

I really enjoy hummus, especially all the different flavors that are out there. It a delicious accompaniment with vegetables, chicken, fish or even with some pita and a salad- it’s a complete meal! My husband loves it with a warm tortilla or on a piece of toast for breakfast. In the past I have always purchased it from the super markets but since I was hosting a book club, I decided to make it at home. I already had plenty of tahini leftover from the baba ganoush I made last week and I had plenty of canned chickpeas as well- so I was all set.  A neighbor had offered her Mom’s recipe and I was thrilled because you know one can’t go wrong with a Mom’s recipe!  I modified it to my taste, of course!  I like things spicy, especially if they have a smoky aspect to them. When I was thinking about making hummus, chipotle in adobo came to mind. I love the flavor the smoked jalapenos impart in all the dishes. I decided to pair it with smoked paprika- which I consider a magic ingredient- it brings any ordinary dish to another level. It is great in stews, soups and potatoes.  I make a citrus chicken where the main ingredient is smoked paprika- it’s delicious.  The smokiness reminds me of eating tapas!  

In this case, I served the hummus with pita chips.  Mostly we have it with fresh veggies or spread thick on a nicely toasted piece of baguette topped with a fresh ripe tomato- it is out of this world.  

• 2 cans chickpeas, drained, liquid reserved
• 3 teaspoons salt
• 5 garlic cloves
• ½ cup tahini (sesame paste)
• Juice of 3 lemons
• Zest of 3 lemons
• 3 tablespoons extra virgin olive oil- plus more for drizzling
• 4 tablespoons water or liquid from chickpeas
• 1½ teaspoons smoked paprika
• 1 chipotle pepper in adobo sauce (use more if you like it more spicy)
• Sprinkle of sweet paprika

Process all the ingredients in a big processor until the hummus is coarsely pureed. Add more liquid if needed.
Serve with a drizzle of extra virgin olive oil and a sprinkle of paprika.