When you’ve made as many variations of hummus as I have, it’s hard to imagine that I can still get excited about yet another flavour of hummus. This is the smoky roasted chickpea hummus and it’s presently my favourite kind of hummus; it is quite possibly the hummus to end all hummus (hummuses, hummi?).
I know it’s hard not to roll your eyes at that, but stay with me here.
This hummus combines already delicious roasted chickpea with zesty lemon, nutty tahini, garlic and spices; this makes for a wonderfully moreish and intensely flavourful condiment.
The chickpeas are roasted in smoked paprika and nutritional yeast with a dash of cumin and drizzle of olive oil.
I have the perfect recipe for classic hummus, it’s from the Jerusalem cookbook and I’ve been using it for the past several years. Most of the hummus I make uses that recipe as its touchstone. It’s genius in its simplicity and perfect in a way that helps you appreciate what good hummus is. Working off that, is how this hummus came into existence.
With all its refinement and add-ons, this is still a simple hummus at heart with a few simple flavourful ingredients.
If you thought harissa and smoked paprika made an enticing pairing in this hummus, you’ll love the deep smoky flavour of smoked paprika when roasted with chickpeas. It adds a warmth of (smoky) tanginess that harmonizes exceptionally with rest of the ingredients.
I know I say this every time I write about chickpeas (and other legumes), but do cook your own beans if you can. It’s cost-efficient and more flavourful than canned beans – which are still very good, and it’s very easy to do. This recipe would be a good place to try since there’s little risk for overcooking the beans; it’s all going in the food processor.
One other reason to cook your own chickpeas is that you can reserve the liquid from the cooked beans and use it in the recipe where it calls for water; that is what I do.
The texture of the hummus because it’s from roasted chickpea is robust and light, as opposed to the velvety smooth texture of traditional hummus – I do like this texture; personally, I think it’s the perfect consistency for grain bowls, chips and crudités.
For roasting chickpea:
For making hummus
Serving Size: 3 tablespoons
Amount Per Serving: Calories: 259 Total Fat: 9.8g Saturated Fat: 1.3g Sodium: 92mg Carbohydrates: 33.4g Fiber: 10.1g Protein: 11.9g