Spanish Chickpea Dip with Smoked Paprika

Spanish Chickpea Dip with Smoked Paprika

Spanish Chickpea Dip

Spanish Chickpea Dip with Smoked Paprika

Recipe by Clodagh McKenna

Serves: 4

Ingredients:

  • 100ml Don Carlos extra virgin olive oil
  • 2 garlic cloves, peeled and sliced
  • 400g cooked, canned chickpeas
  • Juice of 1 lemon
  • 60g hazelnuts, roasted
  • 1 tablespoon of smoked paprika
  • Salt and freshly ground black pepper
    Garnish:
  • 1 teaspoon of smoked paprika
  • 10g roasted hazelnuts, chopped
  • 1 tablespoon of Don Carlos extra virgin olive oil
  • Serve with red chicory leaves

Method:

  1. Place all the ingredients in a food processor, season with sea salt and freshly ground black pepper. Blend until you reach a smooth consistency.
  2. Spoon the hummus on to the centre of a serving dish. Sprinkle a teaspoon of smoked paprika, 10g of chopped roasted hazelnuts and a drizzle of Don Carlos extra virgin olive oil on top.
  3. Arrange the chicory leaves around the hummus, so the dish ends up looking like a beautiful flower!
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Don Carlos Coarse Sea Salt

Don Carlos Fine Sea Salt

Don Carlos Pedro Ximinez Sherry Vinegar

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