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1
Combine the beans, tahini, 2 tablespoons olive oil, garlic, and lemon juice in a blender.
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2
Blend until smooth, adding more cooking liquid if necessary.
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3
Taste and adjust seasoning, adding salt at this time.
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4
Cover and set aside at room temperature for approximately 2 hours.
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5
In a small saucepan, combine the remaining 1/4 cup olive oil and the smoked paprika.
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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.
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7
(The first time I made this I burnt the mixture because I: was not paying attention and the heat was too high!)
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8
If you burn the oil, you have to start over I must stress.
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9
Once you've infused the oil, strain it through a fine mesh sieve into a small container.
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10
Set aside.
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11
When ready to serve the hummus, spread the dip on a serving platter.
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12
Use the back of a spoon to form an indentation in the center of the dip and fill with the olive oil/paprika infusion.
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13
Sprinkle dip with the toasted walnuts (or pomegranates) and garnish with fresh mint spring.
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14
Serve with your favorite bread.
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15
Remember: always serve hummus at room temperature for best flavor!
