Type what you have

Ingredients

• ✓ paprika
• chickpea
• tahini
• salt
• lemon
• garlic
• water

Instructions

1. 1 Soak beans for 24 hours. Drain, and let sit for 2 to 3 days until beans' sprouts are about 1/2-inch long. Rinse beans once or twice a day.
2. 2 Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place sprouted beans in hot water and let sit for 1 minute. Drain. If you do not do this step, hummus will be awful.
3. 3 Place sprouted beans into the container of a large food processor. Add tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow beans to absorb as much of water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish and garnish with paprika.

By EMILKALIL

Ingredients

• ✓ paprika
• chickpea
• tahini
• lemon juice
• salt
• garlic
• olive oil
• parsley

Instructions

1. 1 Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. 2 Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

By RC2STEP

Ingredients

• ✓ paprika
• chickpea
• tahini
• olive oil
• lemon juice
• water
• garlic
• cumin
• parsley

Instructions

1. 1 Place chickpeas, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

By Reman9981

Ingredients

• ✓ paprika
• eggplant
• lemon juice
• tahini
• garlic
• cumin
• red chile powder
• olive oil
• yogurt
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
2. 2 Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
3. 3 Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
4. 4 Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
5. 5 Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.

By Diana71

Ingredients

• ✓ paprika
• chickpea
• tahini
• olive oil
• garlic salt
• onion powder
• turmeric
• allspice
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Add chickpeas to a small saucepan; bring to a boil. Cook until peas are soft and can be crushed with a spoon, about 10 minutes. Transfer to a blender.
2. 2 Add tahini, oil, garlic salt, onion powder, turmeric, allspice, cayenne pepper, paprika, salt, and pepper to the blender. Cover and hold lid down with a potholder; blend on high until mostly smooth, but still thick, 1 to 2 minutes.

By Muthanna Yacoub

Ingredients

• ✓ paprika
• lemon juice
• tahini
• garlic
• salt
• chickpea
• olive oil
• sun-dried tomato
• oil
• basil
• olive oil

Instructions

1. 1 Place lemon juice, tahini, garlic, and salt in the bowl of a food processor; process until smooth. Add garbanzo beans and ½ cup olive oil; process until smooth, scraping sides of the bowl occasionally. Add sun-dried tomatoes; pulse until chopped to very small pieces and incorporated into hummus. Add basil; pulse until mixed in, about 3 pulses.
2. 2 Transfer hummus to a shallow serving dish; make a few decorative grooves on top. Refrigerate at least 1 hour. Drizzle with 2 tablespoons olive oil; sprinkle with paprika before serving.

By MARKCOSENZA

Ingredients

• ✓ paprika
• olive oil
• walnut
• breadcrumb
• red bell pepper
• garlic
• lemon juice
• pomegranate molasses
• salt
• aleppo pepper flakes
• cumin
• cayenne pepper
• parsley

Instructions

1. 1 Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
2. 2 Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in bread crumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
3. 3 Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
4. 4 Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
5. 5 Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

By John Mitzewich

Ingredients

• ✓ paprika
• all-purpose flour
• baking powder
• canola oil
• butter
• yogurt
• egg
• sour cream
• sugar
• salt
• feta cheese
• parsley
• olive oil
• egg yolk
• sesame seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
2. 2 Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
3. 3 Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
4. 4 Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

By iyigunler

Ingredients

• ✓ paprika
• egg
• mayonnaise
• mustard powder

Instructions

1. 1 Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
2. 2 Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

By Martin

Ingredients

• ✓ paprika
• bacon
• mayonnaise
• sour cream
• tomato

Instructions

1. 1 Place the bacon in a large skillet; cook over medium-high heat until very crisp, about 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble, and reserve.
2. 2 Mix the mayonnaise, sour cream, paprika in a large mixing bowl. Stir in the bacon and the drained tomatoes. Chill dip at least 6 hours or overnight.

By TERRIS911

Ingredients

• ✓ paprika
• white bread
• cream cheese
• onion
• egg yolk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cream cheese, onion, and egg yolks in a large bowl; beat with an electric mixer until blended. Spread cream cheese mixture evenly on bread and lightly sprinkle with paprika. Place on baking sheets.
3. 3 Bake in the preheated oven until cheese puffs start to slightly brown, 10 to 15 minutes.

By mommyof3or4

Ingredients

• ✓ paprika
• pumpkin seed
• avocado oil
• salt

Instructions

1. 1 Preheat an air fryer to 350 degrees F (180 degrees C). Rinse pumpkin seeds in a colander.
2. 2 Line a large plate with 2 paper towels. Spread pumpkin seeds on plate; cover with 2 more paper towels. Gently press to remove excess water. Let sit at room temperature until dried, about 15 minutes.
3. 3 Transfer seeds to a medium bowl. Add oil, paprika, and salt; toss to coat.
4. 4 Place pumpkin seeds in the air fryer basket in a thin layer.
5. 5 Cook in the preheated air fryer until golden brown and crispy, shaking the basket frequently, 15 to 35 minutes.

By Bren

Ingredients

• ✓ paprika
• butter
• sweet onion
• jarlsberg cheese
• mayonnaise

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 7 to 12 minutes. Cool.
3. 3 Stir onions, Jarlsberg cheese, and mayonnaise together in a large bowl. Spread cheese mixture into 2 pie dishes. Sprinkle the tops with paprika.
4. 4 Bake in the preheated oven until dip puffs slightly and cheese is melted, 25 to 30 minutes.

By sarah s

Ingredients

• ✓ paprika
• cream cheese
• clam
• celery salt

Instructions

1. 1 Stir cream cheese and clams together in a bowl. Add reserved liquid in small amounts and stir until cheese is thinned to your desired texture; season with celery salt. Dust the top of the dip with paprika just before serving.

By Fitz

Ingredients

• ✓ paprika
• olive oil
• almond
• white sugar
• cinnamon
• cayenne pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine almonds and olive oil in a bowl; toss to coat. Spread almonds in a single layer on a baking sheet.
3. 3 Bake in preheated oven until toasted, about 15 minutes. Allow almonds to cool slightly.
4. 4 While almonds are baking, mix sugar, cinnamon, paprika, and cayenne pepper in a small bowl. Sprinkle spice mixture over almonds and toss again. Spread almonds in a single layer and continue to bake until spices are fragrant, 5 to 10 minutes. Cool before serving.

By famzily117

Ingredients

• ✓ paprika
• cheddar cheese
• monterey jack cheese
• butter
• chickpea flour
• kosher salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature.
3. 3 Combine flour and paprika together in a separate bowl.
4. 4 Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet.
5. 5 Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.

By Chef Sprocket

Ingredients

• ✓ paprika
• pork belly
• kosher salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Season pork belly all over with smoked paprika, salt and black pepper.
3. 3 Wrap pork in parchment paper; wrap a second time in aluminum foil; wrap a third time in another sheet of aluminum foil.
4. 4 Place pork packet in a baking dish.
5. 5 Bake in the preheated oven until tender, about 6 hours. Let cool in wrappings to room temperature; place cooled packet in the refrigerator and chill for 8 hours to overnight.
6. 6 Unwrap chilled pork; reserve any rendered fat that falls away when unwrapping pork.
7. 7 Cut pork into 6 equal portions. Cut 1/8x1/8-inch slashes in the fat-side of pork. Season with salt.
8. 8 Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat-side down, in hot fat; cook until browned on all sides and heated through, 5 to 10 minutes.
9. 9 Transfer pork belly to a plate, drizzle with olive oil, and season with pepper.

By John Mitzewich

Ingredients

• ✓ paprika
• cream cheese
• chipped beef
• celery
• onion
• celery salt

Instructions

1. 1 Mix cream cheese, chipped beef, celery, onion, and celery salt together in a bowl; form into a ball. Sprinkle paprika over cheese ball.

By Carolyn

Ingredients

• ✓ paprika
• chickpea
• nutritional yeast
• olive oil
• garlic
• salt
• cumin

Instructions

1. 1 Spread chickpeas on a double layer of paper towels, cover with another layer of paper towels, and let dry for 30 minutes.
2. 2 Preheat air fryer to 355 degrees F (180 degrees C).
3. 3 Combine dry chickpeas, nutritional yeast, olive oil, smoked paprika, garlic, salt, and cumin in a bowl; toss to coat.
4. 4 Add chickpeas to the air fryer and cook until crispy, 20 to 22 minutes, shaking them every 4 minutes.

By Bren

Ingredients

• ✓ paprika
• shrimp
• sriracha chile sauce
• garlic powder
• onion powder
• chili powder
• cumin

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Put shrimp in a large bowl; add chile sauce, paprika, garlic powder, onion powder, chili powder, and cumin and toss to coat.
3. 3 Place shrimp onto the preheated grill using large tongs and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 4 minutes.

By Cindy Anschutz Barbieri

Ingredients

• ✓ paprika
• all-purpose flour
• cayenne pepper
• salt
• chicken wing
• butter
• hot sauce
• garlic
• black pepper

Instructions

1. 1 Mix together flour, paprika, cayenne pepper, and salt in a small bowl. Place chicken wings in a large dish and sprinkle flour mixture over them until well coated. Place on baking sheet and refrigerate for 1 hour, uncovered.
2. 2 Preheat oven to 400 degrees F (204 degrees C).
3. 3 Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side.
4. 4 Combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. Cook and stir until butter is melted and mixture is well blended, about 3 minutes. Place chicken wings in serving bowl and add hot sauce mixture, mixing well.

By MakeItHealthy

Ingredients

• ✓ paprika
• cheddar cheese
• butter
• all-purpose flour
• green olive

Instructions

1. 1 Allow cheese to sit out until it is at room temperature.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Mix together cheese, butter, and paprika in a large bowl using a pastry blender. Gradually mix in flour using the pastry blender, then switch to your hands until dough forms a solid, smooth ball that is crumbly when pulled apart. If dough appears too dry, add more shredded cheese.
4. 4 Pinch off a small piece of dough and wrap it around an olive. Roll gently between your palms to smooth dough and seal olive inside. Place onto an ungreased cookie sheet. Repeat with remaining dough and olives. Cover olives and place into the refrigerator to firm up, about 10 minutes.
5. 5 Bake in the preheated oven until browned, 20 to 25 minutes. Serve hot or at room temperature.

By M Hammond

Ingredients

• ✓ paprika
• popcorn
• butter
• lemon pepper
• salt
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place popped popcorn in a large roasting pan.
2. 2 Combine melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper in a small bowl; pour over popcorn and stir until it is somewhat evenly coated.
3. 3 Bake in the preheated oven for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.

By Rhiannone

Ingredients

• ✓ paprika
• olive oil
• lemon pepper seasoning
• garlic powder
• chicken wing

Instructions

1. 1 Whisk olive oil, 2 teaspoons lemon-pepper seasoning, paprika, and garlic powder together in a bowl. Add wings and toss to coat.
2. 2 Sprinkle remaining 1 teaspoon lemon-pepper seasoning over the wings and let sit for 5 minutes while you preheat the air fryer to 360 degrees F (180 degrees C).
3. 3 Stand wings up along the sides of the air fryer basket making sure to not overcrowd.
4. 4 Cook wings in the air fryer until chicken is no longer pink at the bone and the juices run clear, for 25 minutes. After the timer goes off, let wings sit inside the closed basket for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ paprika
• pumpkin seed
• butter
• garlic salt
• onion salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or aluminum foil.
2. 2 Toss pumpkin seeds and melted butter together in a bowl. Season with garlic salt, onion salt, and paprika; toss until evenly coated. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Cool. Store in an airtight container.

By Leanna the Squirrel

Ingredients

• ✓ paprika
• egg
• mayonnaise
• celery
• red onion
• mustard
• garlic powder
• white vinegar

Instructions

1. 1 Place eggs into a saucepan, cover with cold water, and bring to a boil. Boil for 10 minutes, then drain and run under cold water. Refrigerate for 15 minutes.
2. 2 Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar together in a bowl.
3. 3 Peel eggs and slice in half vertically. Place whites on a serving plate. Add yolks to mayonnaise mixture; stir until thick and creamy.
4. 4 Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into egg white halves. Sprinkle with paprika refrigerate for 20 minutes before serving.

By Kristina

Ingredients

• ✓ paprika
• pumpkin seed
• cajun seasoning
• salt
• butter
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Toss pumpkin seeds, paprika, Cajun seasoning, and salt together until coated. Combine melted butter and Worcestershire sauce in a small bowl; pour over seeds and stir to coat. Spread seeds in a single layer on a baking sheet.
3. 3 Cook in the preheated oven until browned and crunchy, 45 to 60 minutes; stir and flip several times while cooking.

By ausableflyfisherman

Ingredients

• ✓ paprika
• artichoke heart
• cheddar cheese
• parmesan cheese
• shrimp
• mayonnaise
• green onion
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix artichoke hearts, Cheddar, Parmesan, shrimp, mayonnaise, green onions, and garlic salt together in a medium baking dish. Sprinkle paprika over top.
3. 3 Bake in the preheated oven until lightly browned and bubbly, about 20 minutes.

By Kat

Ingredients

• ✓ paprika
• cream cheese
• cheddar cheese
• mayonnaise
• garlic powder
• hot sauce
• chive
• parmesan cheese
• shrimp

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix cream cheese, 1/2 cup Cheddar cheese, mayonnaise, paprika, garlic powder, hot sauce, chives, and Parmesan cheese together in a bowl. Stir in shrimp. Pour into an 8x8-inch baking dish and top with remaining Cheddar cheese.
3. 3 Bake in the preheated oven until bubbly, about 10 minutes.

By Jessica Buchanan

Ingredients

• ✓ paprika
• pinto bean
• white vinegar
• jalapeno pepper
• salt
• white sugar
• onion powder
• garlic powder
• cayenne pepper

Instructions

1. 1 Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.

By PRESIDENTJIM