Smoked Hummus

Name: Smoked Hummus
Yield: 1
Ingredients: 0.5cup Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack; 1.0cup Chickpeas, canned, washed and drained; 1.0tsp Smoked paprika powder; 1.0tsp Cumin powder; 0.5tsp Garlic powder; 1.0tsp Lemon juice; 0.0t. Salt, to taste; 2.0Tbsp Olive oil; 0.5cup Toasted chickpeas; 0.5tsp Smoked paprika; 0.5cup Radishes, thinly sliced; 1.25cup Pita dough; 0.0cup Olive oil; 1.25cup Vegan cheese; 3.0Tbsp Rosemary; 0.0bags Salt and Pepper, to taste

Hummus is never out of fashion. The versatile, plant-based Middle Eastern dip that began as a trend is now a healthy menu staple to serve with vegetables and bread, or as a dip. To create a smoother, creamier mouthfeel and texture, add Hellmann’s Vegan Mayonnaise and kick up the flavor and color with some smoked paprika.

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Prepare The Hummus

Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack 0.5 cup
Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack
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Chickpeas, canned, washed and drained 1.0 cup
Smoked paprika powder 1.0 tsp
Cumin powder 1.0 tsp
Garlic powder 0.5 tsp
Lemon juice 1.0 tsp
Salt, to taste
Olive oil 2.0 Tbsp
Toasted chickpeas 0.5 cup
Smoked paprika 0.5 tsp
Radishes, thinly sliced 0.5 cup

Prepare the Dish

Pita dough 1.25 cup
Olive oil
Vegan cheese 1.25 cup
Rosemary 3.0 Tbsp
Salt and Pepper, to taste

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Preparation

Prepare The Hummus
- Blend the chickpeas, garlic powder, smoked paprika, lemon juice, cumin powder and salt until smooth. Add Hellmann’s Heavy Duty Vegan Mayonnaise and blend again.
- To make the dippers: brush the pita dough with olive oil. Add crumbled vegan cheese, rosemary and seasoning. Bake at 450°F until crispy.
Prepare the Dish
- Plate the hummus with olive oil, radish, a few toasted chickpeas, smoked paprika, edible flowers and cress. Serve with triangular portions of the pita.