Smoked Paprika Hummus

Have you ever met anyone who doesn’t like hummus? Could it be the most universally loved dish of all time? More than chocolate and ice cream? My guess is that it might be! And in addition it’s just so wonderfully versatile! It makes a great dip for veggies, or chips, or crackers, or fingers. It’s a delightful sandwich spread. You can have it for breakfast, lunch, or dinner, and serve it at parties. You can make it plain, or with garlic, or olives or peppers. Three cheers for the chickpea!

V. describes the Candle 79 hummus as “dry”, which to him is what makes it perfect. It hasn’t been “watered down” with oil or tahini to serve more people, and the chickpea is its star. The paprika is both sweet and earthy and the garlic is subtle but present. This recipe makes quite a bit of hummus. It hasn’t been a problem in this house. We served it at a dinner party the other night, and have been nibbling on hummus dipped carrots on the couch every night since.

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