This creamy & smoky paprika hummus happens to be oil-free & vegan too ! It is super easy to make & is ready under 10 mins.
Bring your hummus game up a notch with this smoky and creamy hummus recipe ! It also happens to be naturally oil-free, vegan and gluten-free. Plus, you can make it in literally 10 minutes !
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🍋What you will need
🧄Substitutions
- Both canned chickpeas or chickpeas cooked from scratch can be used in this recipe.
- If you are not a fan of tahini, substitute it with 2 tablespoon of olive oil instead.
- To make this lower in fat, omit the tahini.
- Fresh lemon juice can be substituted with lime juice.
- You can substitute the garlic cloves with garlic powder instead. Use ½-1 teaspoon, depending on how garlicky you want it to be.
- I recommend using a good quality arabic tahini. It definitely will make a difference !
🔪How to make
This step is optional, but if you are using canned chickpeas and find that there are quite hard, boil them for 10-15 minutes, or until they are super mushy and soft.
Whether if you are using canned chickpeas or chickpeas made from scratch, reserve about ½ cup of chickpea water ( aka aquafaba ) before draining and rinsing the chickpeas.
In a high speed blender / food processor, place in the tahini, lemon juice, garlic, paprika, and 2 tablespoons of aquafaba. Blend until the mixture is smooth and a whipped cream texture is formed.
Next, add in the chickpeas, paprika, cumin, chili powder and salt together with another 2 tablespoons of aquafaba. Blend until it is smooth and creamy, for about 5-10 minutes depending on the blender used.
You might need to stop the blender and scrap down the sides a few time. Add more aquafaba, a tablespoon at a time to reach desired thickness. Season it with more salt, if needed. Add the ice cubes and blend for another 1-2 minutes, until the mixture is totally smooth.
Your smoky paprika hummus is then ready to be enjoyed !
✔Tips / suggestions
Wondering how to make hummus creamy without oil ? Here is how:
- Use soft and mushy chickpeas - If you are using canned chickpeas and they are quite hard, boil them for 10-15 minutes to soften them. On the other hand, if you are cooking your own chickpeas, do cook them for a bit longer so that they are super soft. Soft chickpeas = creamy hummus.
- Aquafaba - It foams up beautifully, giving this paprika hummus a nice, fluffy texture.
- Adding ice cubes at the end - This might sound unexpected, but this trick gives it the texture of a freshly churned ice-cream.
- Using a high speed blender / food processor
- Blend it longer - Store-bought or restaurant ones are oftentimes made in a professional, high power hummus making machines to achieve its creaminess. As most of us do not have access to them, what we can do is to blend it for a longer amount of time.
🥗How to use it
- Use it as a dip for raw veggies, crackers or toasted pita bread.
- Make falafel hummus pita wrap
- Spread it on toast
- Thin it out with water and add more seasonings to make it a salad dressing
- Use them in place of mayonnaise
- Make hummus pasta with it
❔ Commonly asked questions
This paprika hummus can be refrigerated for 3-5 days in a sealed container. If you cant finish it in time, you may want to freeze a portion of it.
Yes, you can ! Store leftover hummus in an airtight and freezer safe container. Optionally, top it with a thin layer of olive oil to help hummus retain its moisture. It can be stored in the freezer for up to 3 months.
When you are ready to enjoy it, simply let it thaw and give it a good stir. You can even take the extra step by blending it for a few seconds to restore its creaminess.
Peeling the chickpeas does not make a huge difference, but you can take this extra step if you have some time on hand. Otherwise, just skip this step and blend it longer instead.
Yes, you can replace the tahini with 2 tablespoons of olive oil. Or, if you prefer to keep it low fat, just omit the tahini completely.
🍽More chickpea recipes
- Dark Chocolate Dessert Hummus
- Kung Pao Chickpeas
- Peanut Butter Chickpea Blondies
- Salted Caramel Chickpea Blondies
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📖 Recipe
Smoky Paprika Hummus ( Oil-free)
Ingredients
- 1 15 oz can chickpeas , drained and rinsed ( or 11/2 cups cooked )
- ¼ cup tahini
- 2 tablespoon lemon juice ( juice of ½ lemon )
- 2 cloves garlic
- ½ teaspoon cumin powder
- ¼ - ½ cup aquafaba ( see notes )*
- 1 teaspoon smoked paprika
- ¾ - 1 teaspoon salt ( or to taste )
- 4 ice cubes
Instructions
- This step is optional, but if you are using canned chickpeas and find that there are quite hard, boil them for 10-15 minutes, or until they are super mushy and soft.
- In a high speed blender / food processor, place in the tahini, lemon juice, garlic and 2 tablespoons of aquafaba. Blend until the mixture is smooth and a whipped cream texture is formed.
- Next, add in the chickpeas, smoked paprika, cumin and salt together with another 2 tablespoons of aquafaba. Blend until it is smooth and creamy, for about 5-10 minutes depending on the blender used.
- You might need to stop the blender and scrap down the sides a few time. Add more aquafaba, a tablespoon at a time to reach desired thickness. Season it with more salt, if needed. Add the ice cubes and blend for another 1-2 minutes, until the mixture is totally smooth.
- Your smoky paprika hummus is then ready to be enjoyed !
Notes
- If you are not a fan of tahini, substitute it with 2 tablespoon of olive oil instead.
- To make this lower in fat, omit the tahini.
- Fresh lemon juice can be substituted with lime juice.
- You can substitute the garlic cloves with garlic powder instead. Use ½-1 teaspoon, depending on how garlicky you want it to be.
- I recommend using a good quality arabic tahini. It definitely will make a difference !
- Hummus can be stored in the fridge for 3-5 days, or freezer for up to 3 months. Check out the post on how to freeze / reheat.
Join the discussion !