But definitely not wrong enough to not try it! In addition to seeming wrong, it also seems brilliant.
Food & Wine recently had an article dedicated to the food scene in Minneapolis and finally the food world seems to be giving Minneapolis/St. Paul the credit it deserves. In the article, they featured a recipe for hummus with smoked paprika butter and za’atar from the chef at Saffron, a modern Mediterranean restaurant. I only visited Saffron once, and don’t recall seeing hummus with butter on the menu, but I know I was impressed with everything we had.
I’m always up for a new twist on hummus and was pretty excited to try this one out. I love hummus as much as the next person but sometimes I need a bit of flair, something special! In addition to the beautiful color, the smoked paprika butter adds a smoky, rich flavor that is a wonderful addition to hummus.
If you don’t have any za’atar seasoning, don’t worry, it can be left out. If you don’t have smoked paprika…you need some.
PS. I tried making this with earth balance, but it was not as good as the real butter version. If you are vegan, you are probably used to the difference and wouldn’t mind, but if you aren’t, use real butter!
Please make your own hummus, it makes a world of difference!
Hummus with Smoked Paprika Butter
by Food & Wine
Cook Time: 5 minutes
Keywords: appetizer snack side gluten-free vegetarian beans
Ingredients (8 servings)
Heat butter in small pan.
After 1-2 minutes, when bubbling, sprinkle paprika over butter and whisk until smooth.