Smoked Paprika Hummus

A creamy, garlicky, and smoky paprika hummus recipe that can be served with veggies or pita bread, used as a sandwich spread, or as a dressing for salads!

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 (naturally vegan and gluten-free!) snack ready to go.

Chickpeas, tahini, garlic, fresh lemon juice, and smoked paprika are blended into a super-rich and creamy dip that can be enjoyed served with veggies and pita bread; used as a sandwich spread; or even salad dressing. It's a versatile recipe that can be used countless ways!

This hummus recipe is inspired by the one in Zahav: A World of Israeli Cooking. One fun fact that I learned from this cookbook: Israeli -style hummus has much more tahini than Greek-style hummus, which is more garlic-and-lemon forward.

I decided to combine the two and create a hummus recipe that has plenty of tahini AND garlic! 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 love tahini as much as I do, be sure to try my recipe for No-Bake Tahini Cheesecake or Mutabal-Middle Eastern Eggplant Dip!

Jump to:

• Why This Recipe Works
• Expert Tips
• Ingredient Notes
• Step-By-Step Instructions
• How To Serve Hummus
• Frequently Asked Questions
• Smoked Paprika Hummus Recipe

Why This Recipe Works

• 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

Expert Tips

• Add more fresh lemon juice to give it an even brighter citrus flavor.
• I highly recommend using fresh garlic, but you can also use garlic powder.
• 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. Season it to your taste preference!
• 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.
• 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: Place hummus in an airtight container and store in 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.

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 fresh herbyness.

Step-By-Step Instructions

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 machine running, add ¼ cup cold water by the tablespoonful and continue to blend until a smoothy 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.

How To Serve Hummus

• Serve it 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 or sourdough rosemary focaccia. It's also delicious added to a cheese board!
• Use it as a sandwich spread, like on my chicken avocado focaccia sandwich.
• Thin it out with a bit of water (see "Tips" section above) and drizzle it on salads, like my tahini quinoa bowl with roasted eggplant, broccoli, and tofu and quinoa tabbouleh salad with chickpeas and avocado.

Frequently Asked Questions

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.