This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the yogurt.
"A little bad taste is like a nice dash of paprika." - Dorothy Parker
At the Goldring Center for Culinary Medicine we are always saying, "We love legumes." It's become something of a joke, but also a funny tag line.
One of my favorite ways to use legumes is in hummus. Yes, the traditional garbanzo bean and tahini hummus is great, and one of my go-to meals when I am traveling (hummus and veggies with a side salad), but this recipe can be so much more. If you think about how hummus is constructed - legumes with some fat, some acid, salt, and seasonings, you can really get creative. And it is super simple: open a can of no-salt-added beans, toss them in the food processor with a few other ingredients and you are good to go.
I had a similar version of this Smoked Paprika Hummus recently while traveling. It was pretty good, but far too greasy for my taste. I like to use less fat (tahini or olive oil) in my hummus for two reasons: one, the flavor of the bean comes through better, and two, the texture is creamier, not soupy.
In creating this recipe I was surprised at how little smoked paprika it took to make the flavor come through. That said, the dish was still lacking something, just like the one I had in the restaurant. The fresh dill really makes the smoked paprika flavor pop. Dried dill would work, as well - just use 1 teaspoon instead of 1 tablespoon.
Servings: 6 | Serving size: 1/2 cup
This recipe can easily be multiplied and keeps well, refrigerated, for 4 - 5 days if tightly covered.
|1 - 15 oz. can||no salt added garbanzo beans (drained and rinsed)|
|1 1/2 tsp||smoked paprika|
|1/2 cup||non-fat Greek yogurt|
|1 Tbsp.||fresh dill (or 1 tsp dried dill)|
Place the garbanzo beans, smoked paprika, tahini, lemon juice, yogurt, and salt in a food processor and process until almost smooth.
Add the dill and pulse the food processor until the hummus is smooth.
Chill well before serving.
Serving size: 1/2 cup
|Calories 87||Calories from Fat 18|
|% Daily Value|
|Total Fat 2g|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 11g||9%|
|Dietary Fiber 3g||12%|
|Vitamin A 2%||Vitamin C 3%|
|Calcium 5%||Iron 8%|
|Vitamin K 5 mcg||Potassium 159 mg|
|Magnesium 23 mg|