Paprika hummus

Ingredients for 1 servings:

• 300 g chickpeas, dried
• ½ lime(s)
• 3 tbsp tahini
• 1 tbsp, crushed coriander powder
• 1 tbsp, crushed paprika powder, sweet
• 1 tbsp, crushed paprika powder, hot
• 1 tbsp, dried seasoning salt, e.g. Herbamare
• 2 garlic cloves
• 5 tbsp, heaped Ajvar, mild

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan, vegetarian

This recipe requires a powerful blender with at least 1,000 watts. A hand blender or a small 500-600 watt blender is not suitable. If you have a blender that can also blend hot ingredients, all the better. If the blender can only blend cold ingredients, everything must be prepared and cooled before following the preparation instructions. It’s best to buy small-diameter chickpeas; the smaller the peas, the faster they cook. Soak the chickpeas overnight. Drain in a sieve the next day. Discard the soaking water. Boil water in a pot, add the chickpeas, and cook for at least 30 minutes until soft. The softer they are, the easier they will be to blend in a blender. During cooking, a white foam will form on the water. This is vegetable protein. You can remove this and add it to the blender. Throwing it away would be a waste. While the chickpeas are cooking, prepare the remaining ingredients. Halve the lime, peel one half, chop the flesh, and set aside. In a cup, measure out the coriander, both types of paprika, and seasoning salt to taste and set aside. Peel and finely chop the garlic cloves, then add them to the chopped lime. Set aside. Add the ajvar to the blender. When the chickpeas are cooked, reserve 200 ml of the cooking water. It’s best to keep all of the cooking water so you can adjust the consistency of the hummus. Add the chickpeas, cooking water, and all of the previously prepared ingredients to the blender. Start blending on the lowest setting, gradually increasing the speed. The hummus should be liquid enough to create a suction effect and mix all of the ingredients evenly. If the blender is equipped with a paddle attachment that can be inserted while the blender is running, you can use this to help make the hummus a little thicker. After 2-3 minutes of blending, you should have a homogeneous, orange-colored mixture. Now, while the hummus is still hot, you can pour it into one or more small jars and store it that way. The jar should create a vacuum so the hummus will keep for a good week or even longer. I always make six batches at the beginning of the week as an afternoon snack with whole-grain crackers.