Smoked Paprika Hummus

Huzzah! This is from Candle 79's book. It is intensely flavored! I was a bit skeptical about using smoked paprika, a spice I've only used in faux sausage, in hummus. But, there's a lot going on in there; cayenne, tahini, lemon juice, etc- and it all makes for a really super intense hummus. Which I think is great! There are times that I want a more neutral hummus, but all and all to get a huge bang out of a quick snack- this is amazing. It's not any more complex than normal hummus but tastes far more complex. It would be great for a party since it makes a boat load- or next time I shall halve the recipe to make it a more reasonable amount!

Hummus and Tabouli Pita

This is barely cooking- which kind of makes it more awesome! As you can see, I haven't been cooking anything new much lately. I was flooded with work before Christmas, which was fantastic, but left us eating a lot of prepackaged sauces and dinners.

This could involve a lot of cooking- or not. It's my version of a pita sandwich that I had on Christmas Eve when we had family in town that were allergic to cats (and vegan food too, kinda). We went to Casbah cafe in Silverlake, which I have only been to once despite having lived around the corner for two years. After eating this sandwich, I wished that I had a time machine so that I could've been enjoying Casbah's food since 2009. This sandwich is a combination of flavors that I would never have paired and it's amazing. Here's the stuff:

Pita Bread
Avocado (about 1/2 per full pita)
Mixed green salad tossed in balsamic vinaigrette
capers (my addition- the restaurant serves it with olives on the side)

See what I mean? Balsamic with Hummus and Tabouli? But it's fantastic! So, you can see how this could be more involved- you could make your own vinaigrette, hummus and tabouli. I made my own dressing but got the rest from whole foods deli. Their tabouli is a bit too minty- next time I'm making my own. But, this was faster and easy to put together while working 12+ hour days!


This is the hummus from the Compassionate Cook. It's good, nothing to shout about though. It is great for wraps (in this one, I have shredded carrots, cuke, lettuce, tomato and the hummus.)

Personally, the best hummus that I've made has been Isa Chandra Moskowitz' roasted red pepper hummus. She blogged when she was on a local Portland show, and the recipe is over the moon. Davey, however, is not a fan of roasted red peppers, and since I'm not a fan of eating two tubs of hummus in the span of a few days, I don't make it anymore. Maybe for the next party or something though, because the flavor in this one is beyond!

The link is HERE, but I've cut and pasted for your convenience.

Forest Hills Hummus

Makes 3 1/2 cups

For my Greek friends in Queens, this hummus is given deep flavor with
roasted red pepper and Kalamata olives. The flavors are subtle enough
that people might not be able to guess them off the bat, they will only
know that they are eating the best hummus in the world.

25 oz can chickpeas
1 clove garlic
1 roasted red pepper (about 1/2 a cup if from a jar)
1/2 cup tahini
1/4 cup olive oil
1/4 cup fresh lemon juice (from about 1 lemon)
Big pinch salt
Several dashes fresh black pepper
Big pinch paprika
1/2 cup pitted kalamata olives


Drain chickpeas and reserve cooking liquid in a separate bowl. Place garlic in food processor and pulse to chop.
Add chickpeas, red pepper, tahini, olive oil, lemon juice, salt, black pepper and paprika. Puree until mostly smooth.

Add reserved chickpea liquid to thin a bit, from 1/4 to 1/2 a cup, and puree further until very creamy.
Add olives and pulse until they are finely chopped. Taste for salt and seasoning.

Store in a tightly sealed container and refrigerate until ready to use.