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I’ve long thought that the hummus my dad makes is far superior to any other hummus. For a while though, since my dad is Lebanese, I thought this just meant that I really liked authentic Lebanese hummus. But then I spent a summer in Lebanon and still found the hummus not to be quite up to what I was used to at home. When I asked my dad about it, he smiled and said, “paprika.” It’s not truly authentic, he admits, but I have to agree that it adds a little something extra. So, even though this isn’t my dad’s recipe, I knew as soon as I set out to make it that I had to add paprika. Alongside roasted peppers and garlic, a little bit of this spice really does seem to complete the flavors here, and I love sprinkling extra on top for visual effect.<\/span><\/p>\n Ingredients:<\/p>\n *Red or yellow are best as they’re sweeter and have more nutrients than the green ones. They’ll also give great color to your hummus.<\/p>\n Method: <\/span><\/div>\n<\/div>
\nRoasted Pepper Hummus<\/span><\/strong> (adapted from All Recipes<\/a>)
\nYield: about 2 cups hummus<\/span><\/p>\n\n
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