Dips & Spreads
An easy and outstanding recipe that won't last long if you have company. But if you eat it all yourself, we won't judge. We swapped out tahini for The High Bar to create a more nutty and non-traditional hummus.
- 6 tbs The High Bar (Almond, Pecan, and Walnut Butter)
- 1 can/1.5 cups cooked chickpeas, drained*
- 3 tbs extra-virgin olive oil, plus more for garnish**
- 2 cloves garlic, peeled, or to taste
- Juice of 1 lemon
- Salt and Pepper, to taste
- 3/4 tsp ground cumin, or to taste
- 3/4 tsp paprika, or to taste, plus more for garnish
- Fresh parsley for garnish
- Using a food processor, add all ingredients except salt and use juice from half of the lemon. Process until hummus comes together and is smooth. Drizzle in water to thin it out if needed.
- Taste and add salt and lemon juice if needed.
- Once desired flavor and texture is achieved, scrape out the hummus into a bowl. Using the back of a spoon, start in the middle of the bowl, press down, and spin the bowl while keeping the spoon in one place to spread the hummus to the edges of the bowl, and to create a spiral of grooves in the hummus.
- Drizzle more olive oil over the hummus, which will pool in the grooves you made in the bowl with the spoon. Then, sprinkle with more paprika and finish it off with some parsley leaves.
- Serve with crudite*** or pita chips, and enjoy!
*For a smoother and creamier hummus, remove the skins from the chickpeas
**The difference between good and great hummus is the olive oil used. Store-bought hummus uses soybean oil, which isn't the healthiest and doesn't contribute any flavor. Invest in a good bottle of olive oil and it will pay dividends in the form of flavor. I like using a Spanish Arbequina or Hojiblanca extra-virgin olive oil.
***Crudite - an appetizer consisting of a variety of raw vegetables, usually cut into strips or bite-size pieces, and served with a dip