Tomato Paste (2 Tbsp)
Olive Oil (1 Tbsp)
in a small skillet set over medium heat.
Cook, breaking up the tomato paste with a wooden spoon and scraping the bottom of the skillet until the oil is bright orange and the tomato paste has darkened in color, 2-3 minutes. Set aside to cool slightly.
Raw Almonds (1/2 cup)
in the bowl of a food processor or powerful blender. Process until finely chopped. If your blender requires a bit of liquid to get going, add a tablespoon or two of water or liquid from the jar of peppers.
Roasted Red Peppers (1 jar)
to the food processor or blender, reserving the liquid left behind in the jar, along with the
Chickpeas (1 can)
Garlic (2 cloves)
Fresh Parsley (2 Tbsp)
Sherry Vinegar (2 Tbsp)
Smoked Paprika (1/4 tsp)
Kosher Salt (1 tsp)
, and 3 Tbsp of liquid from the jar of peppers. Use less if you've already added some.
Using a rubber spatula, scrape the tomato paste and oil mixture into the food processor. Process or blend on high, adding more liquid from the jar of peppers (or water) if the hummus is too thick, until smooth and creamy.
With the machine running, slowly add the remaining
Olive Oil (3 Tbsp)
and process just until the oil is incorporated. Taste for seasonings and add salt and
Ground Black Pepper (to taste)
Spoon the hummus into a serving bowl, garnish with a swirl of olive oil, a pinch of paprika, and a sprig of parsley, and serve with
Crudites (to taste)
Pita Bread (to taste)