Creamy, rich, and perfectly smoky, this smoked paprika hummus is highly addictive! It is easy to make, and only requires a handful of pantry staples. A versatile dip that goes with literally anything.
Ever since learning how to make my own hummus, there is no going back to the store-bought ones! This paprika hummus is silky smooth, fluffy, and thick with a nice hint of smoky flavor. It is great with warmed pitas, freshly sliced veggies and can be even used as a dressing or spread.
💚Why you will love this recipe
- Utterly creamy, smooth and bold in flavor - Say goodbye to gritty, tasteless hummus! I have also included some tips and tricks below to help achieve that silky smooth texture.
- Easy to make - All you need is a food processor or a high speed blender and a few easily accessible ingredients.
- Versatile and customizable - Seriously, this smoked paprika hummus is one of the most versatile condiment to ever exist! You can use it as a dip, as a spread for toasts and sandwiches, or thin it out and use it as a dressing for salads.
- Stores well and is freezable - Hence, making it great for meal prep! You can also easily double this recipe to make a larger batch.
🍲Preparing chickpeas for hummus
After making various batches of hummus, I found that chickpeas cooked from scratch work the best. This enables you to cook the chickpeas until super soft and tender, which is the ideal texture for making hummus.
However, canned chickpeas can also be used, and I had included the instructions on how to soften them.
Cooking chickpeas from scratch
Soaking - Before cooking, you will need to soak them to slightly soften them first. Cover dried chickpeas with a good few inches of water and soak for 8-12 hours. If you are short on time, use the quick soak method by soaking them in boiling water for 20-30 minutes.
Cooking in instant pot - Place soaked chickpeas into the pot along with just enough water to cover the chickpeas. Add in ¼ teaspoon of baking soda for every 4oz (113g) of dried chickpeas. Pressure cook on high for 16 minutes.
Cooking on stove - In a large saucepan or pot, add in soaked chickpeas along with enough water to cover chickpeas by a good few inches. Add in baking soda (¼ teaspoon for every 4oz/113g of dried chickpeas) and bring the mixture to a boil.
Lower heat to a gentle simmer and cook for 40-50 minutes, or until chickpeas are buttery soft and can be mashed easily. You might have to skim off bubbles and foams on the surface to prevent the mixture from boiling over while cooking.
Slow cooker method - Add in soaked chickpeas along with baking soda and enough water to cover chickpeas by several inches. Cover and cook at high for about 4-5 hours, or on low for 8-9 hours. Chickpeas should be super soft and tender.
Using canned chickpeas
As canned chickpeas can be quite hard and crunchy sometimes, I highly recommend boiling them until soft before using. Feel free to skip this step if you are short on time.
To a large saucepan or pot, add in a 14oz can of chickpeas along with ¼ teaspoon of baking soda. Cover with 1-2 inches of water and bring the mixture to a boil. Lower heat and let it simmer for 15-20 minutes, or until they are super tender and soft.
Ingredients notes and substitutions
- Chickpeas - Both chickpeas cooked from scratch or canned chickpeas can be used in this recipe. However, you might have to boil canned chickpeas for a while before using, especially if they are on the crunchier side. Refer to the section above on 'preparing chickpeas for hummus' for a more detailed explanation.
- Lemon juice - Use freshly squeeze ones if you can.
- Garlic - I highly recommend sticking with fresh garlic as they are much bolder in flavor. However, you can substitute it ½ teaspoon of garlic powder for a milder version.
- Tahini - A good quality tahini makes a huge difference! Use a runny, mild tasting one. I usually get my tahini online.
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🔪How to make
All you have to do is simply whisk all ingredients in a high-speed blender or food processor for a good few minutes, or until silky smooth. That's it!
✔Helpful tips
- This smoked paprika hummus is on the thicker side, but you can make it thinner by simply adding more water. I suggest adding it gradually, one tablespoon at a time.
- As mention above, use a good quality tahini if you can get your hands on it. Definitely makes a huge difference!
- The most important tip in making ultra-smooth hummus is to let your blender or food processor run for a good few minutes. Patient is key when it comes to making good hummus!
✨Variations/add-ins
Hummus without tahini - You can replace tahini with 2 tablespoons of olive oil if you are not a fan of tahini.
Roasted pepper hummus - Blend in 1 whole roasted red pepper if you fancy something different! Also a great way to sneak in veggies.
Spicy - If you are a spice lover, I suggest adding in some chili powder or cayenne pepper.
Other spices and seasonings - Feel free to add in whatever seasonings that sounds good to you! Coriander, Cajun, Za'atar, and everything but the bagel seasoning are some awesome additions.
Olive oil - If you want to make your hummus creamier and richer, add in a tablespoon of olive oil. You might have to slightly reduce the amount of water used.
🥙How to serve
- Toppings - Chopped fresh herbs (especially parsley and cilantro), chopped raw veggies, olive oil, red pepper flakes or some roasted lentils.
- Sandwiches or wraps - They make a great healthy spread for sandwiches, wraps, toast or even as spread for pizzas. I especially love using it to make this falafel hummus pita sandwiches.
- As a dip - Seriously, this smoked paprika hummus goes well with almost everything! Use it a dip for raw veggies, warmed pita or flatbread, chips or even apple slices if you love the sweet and savory combo. They are also great with some baked falafels.
- Dressing for salads - Thin it out with some lemon juice or water and season it with more salt to make a quick salad dressing.
❄Storing and freezing instructions
Fridge - This smoked paprika hummus will stay good in the fridge for 4-6 days in a sealed container.
Freezer - Yes, hummus is definitely freezable! Portion it out into containers before freezing so you will only take out what you want. Remember to leave some space as hummus will expand slightly upon freezing.
When you are ready to enjoy, transfer it to the refrigerator and let it thaw overnight in the fridge. Give it a quick stir before enjoying. You can also take it one step further by running it in a blender before serving.
❔ Commonly asked questions
You might have used some bad-quality tahini. Make sure your tahini is fresh and mild-tasting before using it to make hummus. Some poorer qualities ones might have a bitter aftertaste.
Yes, you can! Portion hummus into containers so you will only be taking out what you need. It can now be stored in the freezer for up to 3 months.
When you are ready to enjoy it, simply let it thaw in the fridge overnight and give it a good stir. You can even take the extra step by blending it for a few seconds in a blender or food processor 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, but hummus will be less creamy.
📖 Recipe
Smoky Paprika Hummus ( Oil-free)
Ingredients
- 1 ½ cup cooked chickpeas drained (about 1 15oz can chickpeas) *
- ¼-1/3 cup water
- ¼ cup tahini **
- 2 tablespoon lemon juice ( juice of ½ lemon)
- 2 cloves garlic roughly chopped
- ½ teaspoon cumin powder
- 1 teaspoon smoked paprika
- salt to taste
Instructions
- Add in all ingredients in a high speed blender or food processor and blend until smooth, for a good few minutes, adding more water to thin if needed.
- Serve hummus immediately, or transfer it to a seal container for later use.
Notes
- This smoked paprika hummus is on the thicker side, but you can make it thinner by simply adding more water. I suggest adding it gradually, one tablespoon at a time.
- As mention above, use a good quality tahini if you can get your hands on it. Definitely makes a huge difference!
- The most important tip in making ultra-smooth hummus is to let your blender or food processor run for a good few minutes. Patient is key when it comes to making good hummus!
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
ALICE VEGA says
First hummus recipe I've seen that does not use the aquafaba - am wondering why not?
Jim Mee Sha says
There is nothing wrong with including aquafaba, you can certainly use it if you are using canned chickpeas!