Hummus with Tahini Recipe
If you’ve ever made hummus that tasted flat or felt a little pasty, the fix is usually the same: good tahini, enough lemon, and ice-cold water for that creamy, whipped texture. This version keeps the classic hummus-with-tahini base (chickpeas, tahini, garlic, & lemon), but I make it stand out with smoked paprika – it adds a deep, subtly smoky warmth that tastes like you spent way more time making it than you did. It’s smooth, bold, and ready in minutes.
Servings: 6 servings
Calories: 241kcal
Equipment
- 1 Food processor
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 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 the sides of the 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.
Video
Notes
- How to store hummus: place in an airtight container and store in the refrigerator for up to 4 days.
- Best texture tip: press plastic wrap directly on the surface.
Nutrition
Calories: 241kcal | Carbohydrates: 25g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 208mg | Potassium: 335mg | Fiber: 7g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 3mg
