|Chef Charo Carmona
Having become ubiquitous, the party dip for every occasion, hummus perhaps is ready for its remake. I tasted a version this week that I’m trying out in my kitchen.
It was not called hummus, but ajo pimentón, “garlic-paprika”. It was a thick spread—what is called paté in Spanish—of chickpeas, garlic, pimentón and a good dose of cumin. The spread was served with crisp toasts as an appetizer before a stunning meal at Arte de Cozina, a restaurant in Antequera (Málaga), where Chef Charo Carmona is famed for her interpretation of local, traditional dishes.
Ajo Pimentón somewhat resembles Ajo Colorao, a dish of potatoes mashed with bacalao and lots of pimentón. But it’s most like Middle Eastern hummus, without the tahini and with pimentón that turns it a ruddy red. Serve it accompanied with toasts, regañás (crispy crackers), or pita crisps for spreading or dipping.
|This dip, called Ajo Pimentón, is a little like hummus, made with chickpeas plus lots of pimentón.
|Serve with toasts or crisps for spreading or dipping.
|Use both sweet and hot pimentón.
|Ajo pimentón is a smooth chickpea spread with pimentón.