Last Updated on 1 month by Neha Deshmukh

Smoked Paprika Hummus Recipe – Easy Chickpea & Tahini Dip

Introduction

Okay, let’s be real – who doesn’t love a good hummus? It’s the perfect snack, appetizer, or even a light lunch. I first made this smoked paprika hummus when I was craving something a little different, a little smoky, and a whole lot delicious. And honestly, it’s been a staple in my kitchen ever since! It’s incredibly easy to whip up, and the flavor is just… wow. Get ready to ditch the store-bought stuff because this homemade version is seriously next-level.

Why You’ll Love This Recipe

This isn’t just any hummus recipe. The smoked paprika adds a beautiful depth of flavor that takes it from classic to crave-worthy. It’s ready in under 10 minutes, requires minimal effort, and is packed with healthy goodness. Plus, it’s totally customizable – want it spicier? Go for it! Prefer a milder flavor? Easy peasy. It’s a guaranteed crowd-pleaser, and you’ll feel so good about serving something homemade.

Ingredients

Here’s what you’ll need to make this amazing smoked paprika hummus:

• 2 cups cooked chickpeas (about 400g)
• ¼ cup tahini paste (about 60ml)
• 3-4 tablespoons lemon juice (about 45-60ml)
• ¾ teaspoon cumin powder (about 3.75ml)
• ½ teaspoon smoked paprika (about 2.5ml)
• ¼ teaspoon cayenne pepper (about 1.25ml)
• 3-4 garlic cloves
• 3.5 tablespoons olive oil (about 52.5ml)
• Salt to taste
• Black pepper powder to taste

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Tahini Paste: This is key. Look for a tahini that’s smooth, runny, and has a slightly nutty aroma. Avoid anything that tastes bitter. I find Middle Eastern brands are usually the best.
• Chickpea Type: You can use canned chickpeas (drained and rinsed) for convenience, or cook your own dried chickpeas. If using dried, soak them overnight and then boil until super tender – this makes for the creamiest hummus! About 1 cup of dried chickpeas yields roughly 3 cups cooked.
• Smoked Paprika Varieties: There are sweet, bittersweet, and hot smoked paprika options. I prefer bittersweet for a balanced smoky flavor, but feel free to experiment!
• Olive Oil Choice: A good quality extra virgin olive oil adds a lovely richness. Don’t go for the cheapest option, but you don’t need to break the bank either.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, add the cooked chickpeas, tahini paste, cumin powder, smoked paprika, cayenne pepper, garlic cloves, salt, and black pepper to your food processor.
2. Now, blend everything together until it’s nice and smooth. You might need to scrape down the sides a couple of times.
3. With the food processor still running, slowly drizzle in 3 tablespoons of olive oil and the lemon juice. Keep blending until it’s super creamy and everything is well combined. Don’t rush this step – the longer you blend, the smoother it will be!
4. Finally, transfer your beautiful hummus to a serving plate. Drizzle with the remaining ½ tablespoon of olive oil and sprinkle a little extra cumin powder and cayenne on top for a pop of color and flavor.

Expert Tips

• Warm Chickpeas = Smoother Hummus: If you’re using canned chickpeas, warming them slightly before blending can help create an even smoother texture.
• Ice Water Trick: For extra creamy hummus, add a tablespoon or two of ice water while blending. It works wonders!
• Taste as You Go: Don’t be afraid to adjust the seasonings to your liking. More lemon juice for tanginess? A pinch more cayenne for heat? It’s your hummus, make it perfect!

Variations

This recipe is a great base for all sorts of fun variations.

• Vegan Adaptation: This recipe is naturally vegan, so no changes needed!
• Gluten-Free Adaptation: Naturally gluten-free too!
• Spice Level Adjustment: My family loves a little kick, so I usually add the full ¼ teaspoon of cayenne. But if you’re sensitive to spice, start with just a pinch.
• Regional Variations: My friend, who spent time in Lebanon, swears by adding a pinch of ground coriander for a more authentic Lebanese flavor. Turkish-style hummus sometimes includes a little roasted red pepper.

Serving Suggestions

Okay, now for the fun part – eating! Here are a few of my favorite ways to serve this smoked paprika hummus:

• With warm pita bread or naan.
• As a dip for fresh veggies like carrots, cucumbers, and bell peppers.
• Spread on a wrap or sandwich.
• As part of a mezze platter with olives, feta cheese, and other goodies.

Storage Instructions

Leftover hummus? Lucky you! Store it in an airtight container in the refrigerator for up to 5 days. The flavor might mellow slightly over time, but it will still be delicious.

FAQs

Let’s answer some common questions:

• What is the best type of tahini to use for hummus? A good quality, smooth, and runny tahini is key. Middle Eastern brands are often the best.
• Can I make hummus without a food processor? It’s tough, but possible! You can use a blender, but it might not get as smooth. Alternatively, you can mash the chickpeas very thoroughly with a fork, then mix in the other ingredients.
• How can I adjust the consistency of the hummus? If it’s too thick, add a little more lemon juice or water, one tablespoon at a time. If it’s too thin, add a little more tahini.
• Can I use dried chickpeas instead of canned? Absolutely! Soak 1 cup of dried chickpeas overnight, then boil until very tender. This will give you about 3 cups of cooked chickpeas.
• How long does homemade hummus last in the refrigerator? Up to 5 days in an airtight container.