Smoky Paprika Hummus ( Oil-free)

A plate of hummus with cucumber slices, salad, sliced pita and lemon slices beside.

4.84 from 6 votes

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.

Prep Time20

Cook Time0

Total Time20

Course: Side Dish

Cuisine: American, Mediterranean

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: 2 tablespoons serving

Calories: 65kcal

Author: Meesha

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

US Customary - Metric

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

*Chickpeas - To make ultra smooth hummus, use super soft chickpeas. Check out the "Preparing chickpeas for hummus" section above for detailed instruction on how to cook chickpea from dry.

If using canned chickpeas, you can simmer them with ¼ teaspoon of baking soda for about 20 minutes, or until they are fork tender. However, feel free to skip this step if you are short on time.

**Tahini - Can be substituted with 2 tablespoons of olive oil to make hummus without tahini.

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!

Storing - This smoked paprika hummus will stay good in the fridge for 4-6 days in a sealed container.

To freeze, 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.

Nutrition