Smoked Paprika Hummus

In this smoked paprika hummus, chickpeas, tahini, garlic, fresh lemon juice, and smoked paprika are blended into a rich and creamy dip in just 5 minutes. Serve it with veggies and pita bread, use it as a sandwich spread, or even salad dressing. It's a versatile recipe that can be used countless ways, and it's naturally vegan and gluten-free!

After my unforgettable experience at Zahav in Philadelphia a few years ago, I discovered how quick and easy it was (and soooo much more flavorful!) to make homemade hummus. I mean, we're talking minutes, and presto: you have a fresh batch of the tastiest healthy snack ready to go.

I knew I wanted a hummus recipe with plenty of tahini AND garlic flavor. But, I also wanted a smoky flavor to add a more nuanced flavor profile, so I increased the amount of smoked paprika to give it a deep smoky flavor. You can use regular paprika here, but it will be a milder flavor (but still delicious!).

Throw your pantry-friendly ingredients into a food processor or blender, and after a quick whirl you get a smooth and creamy, garlicky, smoky, nutty, tahini-rich bowl of happiness. If you like spice, be sure to try my chipotle hummus!

Jump to:

• Why This Hummus is the Best
• Ingredient Notes
• Variations & Substitutions
• How to Make Smoked Paprika Hummus
• Expert Tips
• How To Serve Hummus
• Frequently Asked Questions
• More Snack Recipes
• Smoked Paprika Hummus Recipe

Why This Hummus is the Best

• Smoky, nutty, garlicky
• Thick and creamy
• Ready in 5 minutes
• Simple ingredients
• Protein-rich and full of fiber
• Naturally vegan/plant-based and gluten-free

Ingredient Notes

• Chickpeas - We use canned chickpeas here for convenience, but you can also use dried chickpeas. Don't forget to drain and rinse your chickpeas!
• Garlic - I highly recommend using fresh garlic, but you can use garlic powder if fresh isn't available.
• Lemon juice - Using fresh lemon juice (instead of the bottled stuff) really makes a difference in providing a fresh, citrus flavor.
• Tahini - A delicious Middle Eastern condiment made from sesame seeds. It's essentially a nut butter with a slightly bitter and nutty flavor that can be used in savory or sweet applications.
• Cumin and cayenne pepper - Adds warm and subtle spiciness
• Smoked paprika - The star of the show! A little bit goes a long way with this deeply smoky spice. If you don't have any on hand, you could use 1 or 2 teaspoons of liquid smoke for a similar smoky flavor.
• Parsley - Adding fresh parsley is optional but it adds a nice pop of freshness.

Variations & Substitutions

• Make it spicy: Just a smidge of heat is added here using cayenne pepper, but you can make it spicier by increasing the amount of cayenne used. Or try my spicy hummus!
• To make it without tahini: Almond butter or cashew butter can be used as a substitute if you don't like tahini or have an allergy.

How to Make Smoked Paprika Hummus

In a food processor, blend the chickpeas until a chunky mixture forms. Scrape down sides of bowl, and add garlic, lemon juice, salt, tahini, cumin, paprika, and cayenne pepper.

With the food processor running, add ¼ cup cold water by the tablespoonful and continue to blend until a smooth and creamy texture is created. It may be necessary to stop, scrape down sides of bowl again, and continue processing for another minute or so. Taste and add additional salt if necessary.

To serve, spread the hummus in a bowl, drizzle generously with olive oil, dust with additional paprika, and sprinkle with parsley. Store in refrigerator for up to 5 days.

Expert Tips

• To use as a salad dressing: Thin it out by adding water 1 tablespoon at a time until your desired consistency is reached.
• For extra-soft chickpeas: (This is not a necessary step, but it's an option if you want extra-smooth and creamy hummus.) Place canned chickpeas in a medium saucepan with ¼ teaspoon baking soda, cover with water, and simmer (covered) for 15 minutes.
• How to store hummus: Place hummus in an airtight container and store in the refrigerator for up to 4 days.
• How to freeze: Portion into freezer-safe bags so that you can use it as needed, and store in the freezer for up to 3 months. To thaw, place in refrigerator overnight, and give it a quick whirl in a food processor or blender before serving.

How To Serve Hummus

• Serve your homemade hummus as a dip with raw veggies like cherry tomatoes, baby carrots, or cucumber slices. It's often accompanied with pita wedges, crackers, or any other flatbread like sourdough naan. It's also delicious added to a cheese board!
• Use it as a sandwich spread, like on my chicken focaccia sandwich.
• Thin it out with a bit of water (see "Tips" section above) and drizzle it on salads, like my tahini quinoa bowl and tabbouleh salad with quinoa.

Frequently Asked Questions

More Snack Recipes

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