Red-and-White Spicy Hummus-Roasted Chicken Legs

                Serves 4

                1 tablespoon paprika, divided

                ½ 15-oz. can cannellini beans

                1 tablespoon brown sugar

                ½ 15-oz. can kidney beans

                ¼ lemon, juiced

                ½ tablespoon garlic powder

                2 cloves garlic

                ¾ teaspoon ground cumin

                ½ teaspoon salt

                ½ tablespoon chili powder

                ¼ teaspoon pepper

                ¼ cup extra-virgin olive oil, plus more for drizzling

1.       Pulse ¾ tablespoon paprika and next 10 ingredients in food processor.  With machine on, stream in ¼ cup oil and puree.  Make 4 deep scores on each leg; place in plastic bag with mixture and marinate in refrigerator 15 minutes.  Bake in mixture on lined baking sheet at 375° for 35 minutes.  Sprinkle with remaining paprika and drizzle with remaining oil.