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    Gastronotherapy » Recipes » Appetizers

    Smoked Paprika Hummus

    Published: Apr 1, 2021 · Modified: Mar 11, 2022 by MaryAnne · 12 Comments

    Jump to Recipe Print Recipe

    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!

    smoked paprika hummus garnished with parsley and olive oil.

    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
    chickpeas in a colander

    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.
    smoked paprika hummus in large bowl on top of a green napkin.

    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.
    smoked paprika hummus in white bowl garnished with parsley.

    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.
    bowl of smoked paprika hummus with cucumber salad next to it.

    Frequently Asked Questions

    What is smoked paprika powder?

    The main difference between "regular" paprika and smoked paprika is that the chiles in the latter are smoked and dried, giving the chiles a deep smokiness. There is a third type of paprika, "hot paprika", which is also known as Hungarian paprika, and has more of a spicy kick.

    What can I use smoked paprika for?

    Add it to anything where you want a rich smoky flavor, like in my thick and hearty vegetarian chili, bbq roasted chickpeas, refried black bean and cheese tacos, and portobello burgers with smoky ranch coleslaw.

    Does hummus taste better with tahini?

    Tahini is added for flavor and texture, giving it a nutty and slightly bitter note, and a smooth and creamy texture. I love the flavor that tahini adds, but if you are not a huge fan, you can substitute another neutral-flavored nut butter, like almond or cashew butter.

    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.

    large bowl of smoky paprika hummus

    Smoked Paprika Hummus Recipe

    Author: MaryAnne
    Creamy, garlicky, and smoky paprika hummus that pairs well with a fresh Israeli salad or pita bread, used as a sandwich spread, or even as salad dressing!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 0 mins
    Total Time 5 mins
    Course Appetizer, Side Dish, Snack
    Cuisine Middle Eastern
    Servings 12 (dip-sized) servings
    Calories 83 kcal

    Ingredients
      

    • 15 ounces chickpeas, drained and rinsed
    • 4 garlic cloves, roughly chopped
    • 3 Tablespoons fresh lemon juice
    • ½ teaspoon sea salt
    • ½ cup tahini
    • ½ teaspoon cumin
    • ½ teaspoon smoked paprika
    • ⅛ teaspoon cayenne pepper
    • 1 splash olive oil, for serving
    • ¼ cup fresh parsley, chopped (optional)

    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.

    Notes

    • 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 super 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. To thaw, place in refrigerator overnight, and give it a quick whirl in a food processor or blender before serving.
     

    Nutrition

    Calories: 83kcal
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Barb+Haner

      April 02, 2021 at 12:50 pm

      5 stars
      This brings back so many fun memories! I will be making some hummus!

      Reply
      • Gastronotherapy

        April 02, 2021 at 3:55 pm

        Yay! 🙂

        Reply
    2. Jacqueline Meldrum

      May 29, 2021 at 9:05 am

      5 stars
      That looks delicious! Better not tell my husband how much garlic is in it. He's a total wuss when it come to garlic. Bet he just thinks it tastes yummy.

      Reply
      • Gastronotherapy

        May 29, 2021 at 11:52 am

        Ha! He doesn't need to know!

        Reply
    3. Dannii

      May 29, 2021 at 11:25 am

      5 stars
      I love adding paprika to hummus. It adds so much incredible flavour.

      Reply
      • Gastronotherapy

        May 29, 2021 at 11:53 am

        It really takes it to another level!

        Reply
    4. Beth

      May 29, 2021 at 12:45 pm

      5 stars
      This has amazing flavor and so delicious! Everyone loved this and it turned out fantastic! Such a great dip and so tasty. Remaking this again!

      Reply
      • Gastronotherapy

        May 31, 2021 at 8:17 am

        So glad you liked it, Beth!

        Reply
    5. Andrea

      May 29, 2021 at 1:40 pm

      5 stars
      Oh my, this smoky hummus is calling my name! Looks fabulous!

      Reply
      • Gastronotherapy

        May 31, 2021 at 8:18 am

        Thanks, Andrea! I hope you love it as much as I do!

        Reply
    6. Biana

      May 29, 2021 at 2:06 pm

      5 stars
      Love all the flavors in this, and that extra splash of olive oil takes it to the next level.

      Reply
      • Gastronotherapy

        May 31, 2021 at 8:18 am

        Thanks, Biana! It's one of my favorite "easy snack" recipes!

        Reply

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