Smoked Paprika Hummus Recipe
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!
Servings: 12 (dip-sized) servings
Calories: 113kcal
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: 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: 113kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 104mg | Potassium: 168mg | Fiber: 3g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg