This special hummus oil is served in our tasting room and is a member favorite! Try this paired with our 2025 Gewürztraminer or 2023 Riesling.  

Ingredients (makes about 1 cup / 240 ml)

• 1 cup (240 ml) high-quality extra-virgin olive oil (mild, fruity variety like a Spanish arbequina or Italian for subtle fruitiness) or a 50/50 blend with avocado oil for higher smoke point and neutrality
• 2 tablespoons sweet paprika (Spanish or Hungarian, preferably La Vera DOP for depth)
• 1 tablespoon smoked paprika (pimentón ahumado, hot or sweet depending on desired smokiness)
• 1–2 teaspoons Aleppo pepper or mild pul biber (Turkish red pepper flakes) — for gentle heat and bright red color
• 2–3 cloves garlic, lightly crushed or thinly sliced (for aromatic backbone)
• 1 small shallot, thinly sliced (optional, for subtle sweetness)
• Pinch of high-quality sea salt or kosher salt (to help draw out flavors)
• ½ teaspoon toasted coriander seeds or a small piece of orange zest (for bright, floral notes
• 1 small dried ancho chili, torn (for mild, raisin-like sweetness)

Instructions

1. Prepare the base: In a small heavy-bottomed saucepan, combine the olive oil (or blend), crushed garlic, shallot (if using), and any optional whole aromatics like coriander seeds. Warm over very low heat to about 80–90°C (175–195°F). Use a thermometer if possible— the oil should be warm and shimmering but never bubbling or smoking. This gentle heat prevents scorching the delicate paprika pigments.
2. Bloom the spices: Remove the pan from heat briefly. Whisk in the sweet paprika, smoked paprika, Aleppo/pul biber, and salt. Stir well to fully incorporate—no dry pockets. Return to very low heat and let it infuse for 20–30 minutes, stirring occasionally. The oil will turn a beautiful deep reddish-orange. Keep the temperature below 100°C (212°F) to preserve the fresh, vibrant color and avoid any bitter notes from over-toasting the spices.
3. Finish and steep: Turn off the heat. If using orange zest or saffron, add them now for the final 5–10 minutes of residual heat. Let the mixture cool to room temperature (about 1–2 hours). This steeping time allows full flavor melding and color development. For even deeper complexity, cover and let it sit at room temperature for 4–6 hours or overnight in the fridge.
4. Strain for clarity: Line a fine-mesh sieve with cheesecloth or a coffee filter over a clean glass jar or bottle. Slowly pour the oil through, pressing gently on the solids if needed—but avoid forcing too much sediment for a clearer, more elegant final product. Discard the solids (or save the spiced pulp for marinades).
5. Store: Transfer to a sterilized dark glass bottle or jar. Store in the refrigerator for up to 2–3 weeks (or longer if using mostly neutral oil). The color may deepen slightly over time. Bring to room temperature and shake gently before use for the best pour and vibrancy.

Tips for Michelin-Level Results

• Temperature is key: Overheating dulls the red pigments and introduces bitterness. Low-and-slow is the professional secret for clean, bright flavor.
• Quality matters: Invest in fresh, vibrant spices (check for bright color and aroma). Stale paprika yields muddy results.
• Customization: For more heat, increase Aleppo or add a pinch of cayenne. For smokier profile, lean heavier on smoked paprika. Taste the infused oil on a neutral base (like plain hummus or bread) and adjust in future batches.
• Plating finesse: Drizzle sparingly in artistic swooshes or pools around dishes. It pairs exceptionally well with creamy textures (hummus, labneh, burrata) or fatty proteins.
• Safety note: Homemade infused oils should be used promptly and refrigerated; the low-water-activity environment here minimizes risk, but always follow basic food safety.

This oil will give your hummus (or any dish) that striking reddish drizzle with sophisticated smoky-sweet-spicy notes that feel restaurant-worthy. Enjoy!