July 31, 2017Target Healthy Eating
Several years ago, our son, Alex, introduced us to one of Manhattan's best gourmet vegan restaurants, Candle79. We all go for dinner there, each time he comes to Manhattan . We all love it, by the way. Our strategy at Candle79 (on East 79th Street), is to have 3 or 4 courses, each ordering something different - and sharing. This way, we all get to sample a wide variety of what this inventive restaurant offers. For the appetizer course, one of the dishes was Smoked Paprika Hummus. This and a few other items on the menu, which we ordered, were so-o delicious, that I bought one of the restaurant's cookbooks in order to try their recipes out at home. The recipes are not that difficult. We want to share with our readers, Candle79?s Smoked Paprika Hummus recipe.
1 cup dried chickpeas, or 2 (15.5-ounce) cans chickpeas, drained and rinsed (I use the canned chickpeas)
2 large cloves garlic, minced
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon cayenne pepper
2 teaspoons smoked paprika, plus more for garnish
1/2 teaspoon sea salt (I don't use the salt)
1/2 teaspoon freshly ground pepper
2 Tablespoons finely chopped fresh flat-leaf parsley (I also like to use cilantro instead of parsley, for a change of pace)
1/3 cup extra-virgin olive oil, plus more for garnish
1/3 cup tahini
Optional garnishes: roasted red bell peppers, roasted garlic, lemon slices, olives, mint or parsley sprigs
If using dried chickpeas, put them in a saucepan or bowl and add cold water to cover by about 2 inches. Soak in the refrigerator for at least 6 hours or overnight. Drain and rinse.
Put the chickpeas in a saucepan and add cold water to cover by about 2 inches. Bring to a boil, decrease the heat, cover, and simmer until the chickpeas are tender, 50 to 60 minutes. Drain and let cool, reserving 1/4 to 1/2 cup of the cooking water.
Combine the chickpeas, garlic, lemon juice, cayenne, paprika, salt, pepper, parsley, olive oil, and tahini in a bowl and stir to mix well. Transfer the mixture to a food processor fitted with the metal blade and process until well mixed. Add 1/4 cup of the reserved cooking liquid (or water or vegetable stock if using canned chickpeas) and process until smooth and almost fluffy. Add more liquid if necessary. Scrape down the sides of the bowl once or twice. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
To serve, drizzle a bit of olive oil over the hummus and sprinkle a bit of paprika. Serve with desired garnishes.
Try stuffing chunks of cucumber with this paprika hummus, or mushrooms or deviled eggs.
On an informal summer Sunday night at home, we find that this hummus is so good, we heat up some pita bread, break out a bottle of our favorite white or rose wine, and just sit at our kitchen table, with raw carrot, celery, and cucumber sticks (and a few olives) and eat this delicious repast with total satisfaction. Sorta like a perfect summer picnic at home.
See below the wine we enjoyed with the paprika hummus and warm bread, this past weekend.
From Our Table to Yours