Smoky Turmeric Hummus with Paprika

Instructions

1. 1

   In a food processor, combine tahini, lemon juice and garlic. Process 20–30 seconds until smooth and slightly whipped.

2. 2

   Add drained chickpeas, turmeric, smoked paprika, cumin (if using), salt and a couple tablespoons of water or aquafaba. Process until mostly smooth, stopping to scrape down the bowl as needed.

3. 3

   With the motor running, drizzle in olive oil and add additional water/aquafaba 1 tbsp at a time until hummus is creamy and silky. Taste and adjust lemon, salt, smoked paprika or cayenne.

4. 4

   For an ultra-smooth texture, process 1–2 minutes longer.

5. 5

   Transfer to a serving bowl, drizzle with olive oil, sprinkle extra smoked paprika and chopped parsley, and finish with a crack of black pepper.

6. 6

   Serve with warm pita, flatbread, raw vegetables, or as a spread in sandwiches and wraps.

7. 7

   Dollop onto roasted vegetable and grain bowls (works beautifully with the Roasted Carrot & Goji Berry Salad and Harissa Tofu).

8. 8

   Use as a tangy condiment alongside grilled tempeh or falafel.

9. 9

   Refrigerate in an airtight container up to 5 days. If it firms, stir in a little water or olive oil before serving.