MY COOKBOOK

MY COOKBOOK
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16.3.11

PAPRIKA HUMMUS – PAPRIKÁS HUMMUS



This is a Mid Eastern hummus topped with a bit of Hungarian attitude. It’s pretty authentic until you add the paprikás onions. Now there are few items I am willing to use canned and chickpeas happen to be one of them. Chickpeas must be the only canned vegetable that have no canned taste. If we needed more I would have cooked the chickpeas myself, but since we didn’t, opening a can of chickpeas made a lot of sense. There are claims that canned chickpeas should be rinsed or they will make the hummus bitter. This is incorrect. The bitterness of hummus comes from using too much tahini and not from the chickpeas. The rinsing comes into the picture only when you cook the chickpeas yourself, but that’s a different story altogether. Use no more than 1 Tbsp of tahini for a can of chickpeas and your hummus will never taste bitter.

1 can of chick peas, drained -- not rinsed, liquid reserved
1-2 cloves of garlic, crushed
1 Tbsp tahini [no more]
1/2 lemon, juice of
pinch of salt
1/4 cup olive oil
3 Tbsp olive oil
1/4 medium onion, diced
1 Tbsp Hungarian paprika

• Blend or process chick peas, garlic, tahini, and lemon juice.
• If the mixture is too dry and won't process, add a little chick pea liquid.
• Taste and adjust the salt and lemon juice.
• Add a 1/4 cup of olive oil and blend or process until fairly smooth.
• Make the paprikás sauce.
• Dice 1/4 of a medium onion.
• Place 3 Tbsp of olive oil in a non stick fry pan.
• Add the onions; and on medium heat sauté until very soft.
• Remove from heat and stir in 1 Tbsp of Hungarian paprika.
• Make a well in the center and scatter around the paprikás onions.
• Serve hummus with soft flat breads, or with a whole wheat baguette [long skinny  
  French bread] and roasted peppers, or with a variety of vegetable crudities.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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