Spanish Chickpea Dip with Smoked Paprika
100ml Don Carlo 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
1 teaspoon of smoked paprika
10g roasted hazelnuts, chopped
1 tablespoon of Don Carlos extra virgin olive oil
Serve with red chicory leaves
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. I like to serve this hummus with chicory leaves and they taste so delicious with it, and they are boat shaped so they easily scoop up the hummus. Arrange them around the hummus,
and it ends up looking like a beautiful flower!