I’ve long thought that the hummus my dad makes is far superior to any other hummus. For a while though, since my dad is Lebanese, I thought this just meant that I really liked authentic Lebanese hummus. But then I spent a summer in Lebanon and still found the hummus not to be quite up to what I was used to at home. When I asked my dad about it, he smiled and said, “paprika.” It’s not truly authentic, he admits, but I have to agree that it adds a little something extra. So, even though this isn’t my dad’s recipe, I knew as soon as I set out to make it that I had to add paprika. Alongside roasted peppers and garlic, a little bit of this spice really does seem to complete the flavors here, and I love sprinkling extra on top for visual effect.



Roasted Pepper Hummus (adapted from All Recipes)

Yield: about 2 cups hummus

Ingredients:

3 bell peppers *

* 2 whole cloves garlic, unpeeled

1 (15 ounce) can chickpeas, drained and rinsed

3 Tbsp lemon juice

1 1/2 Tbsp tahini

1 Tbsp olive oil

1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp salt

*Red or yellow are best as they’re sweeter and have more nutrients than the green ones. They’ll also give great color to your hummus.

Method:

