1. Combine the beans, tahini, 2 tablespoons olive oil, garlic, and lemon juice in a blender. 2. Blend until smooth, adding more cooking liquid if necessary. 3. Taste and adjust seasoning, adding salt at this time. 4. Cover and set aside at room temperature for approximately 2 hours. 5. In a small saucepan, combine the remaining 1/4 cup olive oil and the smoked paprika. 6. This next step you need to be diligent: Place pan over medium to medium-low heat and stir *frequently* until the olive oil turns red, about 2 minutes. (The first time I made this I burnt the mixture because I: was not paying attention and the heat was too high!) If you burn the oil, you have to start over I must stress. 7. Once you've infused the oil, strain it through a fine mesh sieve into a small container. Set aside. 8. When ready to serve the hummus, spread the dip on a serving platter. 9. Use the back of a spoon to form an indentation in the center of the dip and fill with the olive oil/paprika infusion. 10. Sprinkle dip with the toasted walnuts (or pomegranates) and garnish with fresh mint spring. 11. Serve with your favorite bread. Remember: always serve hummus at room temperature for best flavor! ---------------------------------------------------------------------------
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