a vegan couple: eating; running; living–minimally.

Tag: smoked paprika

Roasted Green Beans with Smoked Paprika


Wait, didn’t we post this before? Ok, we did…but…the simple deliciousness of the spices in this dish makes this ‘discovery’ something that needs to be reposted for our Original Recipe March Challenge.

Smoked paprika is truly an amazing spice. We add it to just about everything and honestly we never get tired of it. You don’t need a lot of oil for this dish, as sometimes too much oil just makes the roasted veggies too greasy. As for the smoked paprika, you can start with 1 tsp and then add more as needed (which is never a bad thing).

This is such a simple side dish, the seasonings of which can be added to any vegetables that you like.



  • 1 lb (or whatever) green beans, ends trimmed
  • 1-2 Tbsp olive oil
  • (at least) 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Processed with VSCOcam with se3 preset

The How To

  1. Pre-heat oven to 375.
  2. Wash and trim the ends of the green beans.
  3. Drizzle oil and toss the beans with the rest of the ingredients. (You can do this in a bowl or on straight onto a baking sheet if you want to save on dishes.)
  4. Place beans in the oven for 30 minutes or until they start to brown a bit.
  5. Eat. Share. Enjoy.

Homemade Smokey Hummus


We recently found out that our favorite “crack” hummus, Sabra, who’s parent company is Pepsi, has fought against the labeling of GMO products. That sorta ticked us off, so we decided to try and make our own at home. This recipe is adapted from the vegan bible version (i.e., Veganomicon) and will probably be tweeked each time we make it.



  • 2 cans of chickpeas, drained
  • 1/3 C. good olive oil (none of that cheap-o stuff)
  • 1/4 C. lemon juice
  • 3 tbsp tahini
  • 1/2-1 clove of garlic, minced/grated (don’t over do this or you won’t be kissing anybody anytime soon)
  • 1/4-1/3 C. water (start small and add in increments until desired consistency is reached)
  • dash of cumin
  • pinch of salt (to start with)
  • fresh cracked pepper
  • smoked paprika (we used a healthy dose, hence the orange hue to our hummus)

The How To

  1. In a food processor pulse half chickpeas and half of the oil. Scrap down sides.
  2. Add the rest of the chickpeas, oil, lemon juice, tahini, garlic, cumin, salt, pepper, paprika, and a little bit of water to food processor. Blend.
  3. Keep adding water until you reach the desired consistency. Scrap down the sides.
  4. Chill. Serve with crackers, veggies, or dipped on your finger. Just don’t get caught.


We love smokey things. Our goal was to try and replicate a smoked hummus we had at New World Bistro when we lived in Albany…we are convinced they used liquid smoke so next time we will give that a try.You can surely leave out the smoked paprika and/or add other flavors depending on what your are feeling.

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