Smoked Paprika Hummus with Broccoli and Red Pepper Dippers

By dette

Smoked paprika imparts a solid, smoky flavor without a lot of heat. As with all herbs and spices, paprika should be stored in a cool, dark place for no more than 6 months.

Ingredients

• 2 cans (15-16 oz ea) chickpeas, drained; reserve 2 tbsp liquid
• 6 tbsp fresh lemon juice
• 2 cloves garlic, peeled
• 2 tbsp + 1 t. olive oil
• 3/4 t. smoked paprika
• 1/2 t. ground black pepper
• 1/8 t. salt
• 1/8 t ground red pepper
• 4 c. broccoli florets, steamed and cooled
• 2 large red bell peppers, cut into wedges

Preparation

Step 1

In a food processor, combine the chickpeas, reserved chickpea liquid, lemon juice, garlic, 2 tbsp of the oil, 1/2 t. of the paprika, black pepper, salt and red pepper. Process until very smooth, scraping the sides once or twice. Scrape into a serving bowl; cover and chill for at least 30 minutes, or until ready to serve.
To serve, place the bowl on a platter and surround it with the broccoli and bell peppers. Garnish the dip with the remining 1 t. oil and 1/4 t. paprika

99 calories
4 g protein
16 g carbohydrates
3 g total fat
0.5 g saturated fat
0 mg cholesterol
4 g dietary fiber
187 mg sodium