Hummus with Paprika and Lavash
A savory, vegan chickpea dip made with tahini, lemon, and spices. Perfect for a hearty snack with lavash, free of dairy.
- Time
- 15 min
- Serving
- 408 kcal
- Ingredients
- ≈ $0.75
- Protein
- 14 g
Ingredients
- 1 Canned chickpeaspack 400 g ≈ $1.20 119 g
- 2 TahiniNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 15 g
- 3 Garlic≈ $10.00 per kg 2 g
- 4 Lemon≈ $4.70 per kg 14 g
- 5 Olive oil 6 ml
- 6 Paprika 1 g
- 7 Cumin to taste
- 8 Thin lavash flatbreadpack 250 g ≈ $2.50 31 g
- 9 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Drain chickpeas in a colander, reserving the liquid.
Blend chickpeas, tahini, garlic3, lemon4 juice, cumin, salt, and half the oil in a food processor.
Pulse for 2–3 minutes until smooth, adding reserved chickpea liquid by the spoonful until creamy.
Transfer hummus to a bowl, drizzle with remaining oil, and sprinkle with paprika.
Cut lavash into pieces and serve alongside.
Tips
- Why it works
- Blend the chickpeas with their liquid to avoid dryness and get a uniform texture. Without it, the hummus will crumble.
- Substitutions
- Instead of tahini, use 15 g of sesame seeds ground to a powder. Replace the lemon juice with 14 g of cranberry juice if you have no lemon.
- Common mistakes
- If the hummus is lumpy, there isn't enough liquid or it wasn't blended long enough. It should be smooth, like thick sour cream.
- Storing and reheating
- Keeps for 3 days in the fridge. Stir in 1 tsp of water before serving to bring back the creamy texture.
- Serve with
- Serve with sliced cucumber and cherry tomatoes at lunch instead of a salad if you want a quick meal.
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