This smoky paprika hummus is my go-to when I want a dip with a little extra depth and warmth. It’s made with the same core ingredients as traditional hummus but elevated with sweet smoked paprika, which gives it a rich, earthy flavour and a subtle kick. The colour alone—an inviting burnt orange—looks stunning on any sharing platter.
I’ve found that using my Ninja Power Blender makes this recipe almost effortless. It handles the chickpeas and tahini like a dream and works especially well for blending in the smoked paprika evenly without leaving gritty bits.
Why This Hummus Stands Out
My first encounter with smoky hummus was at a Turkish restaurant where they served it with warm flatbreads and charred vegetables. The paprika added an almost BBQ-like note, which I couldn’t stop thinking about. Back in my kitchen, I started experimenting until I landed on this version.
The smoked paprika does more than just flavour—it gives a gentle heat and a rich aroma that lingers as you eat. It pairs beautifully with roasted peppers, grilled chicken, or even simple raw vegetables. I like to finish it off with a swirl of olive oil and an extra sprinkle of paprika for a pop of colour.
Quick and Easy Every Time
This hummus comes together in about 10 minutes. It’s ideal for when I’m putting together a mezze spread or need a quick, flavour-packed addition to a sandwich or wrap. My Power Nutri Blender really speeds things up—it’s small enough to leave out on the counter but powerful enough to blitz everything to a silky finish.
When I’m hosting, I serve this alongside grilled aubergines, olives, and warm pita breads. For weekday lunches, I’ll spread it thickly on sourdough with sliced avocado and a soft-boiled egg on top.
How to Use Smoky Paprika Hummus
This isn’t just for dipping. I love spreading it on grilled flatbreads and topping with charred veg for a quick lunch. It also makes a great side at BBQs, working beautifully with grilled meats and halloumi skewers. It stores well in the fridge for up to 5 days, though I find it rarely lasts more than two once friends and family get involved.
Smoky Paprika Hummus
Ingredients
- 400 g Chickpeas tin, drained and rinsed
- 1 clove Garlic crushed
- 3 tbsp Tahini
- 1 Lemon juiced
- 4 tbsp Olive oil extra virgin, plus extra for drizzling
- 1½ tsp Smoked paprika plus extra for garnish
- ½ tsp Ground Cumin
- Salt to taste
- Black pepper to taste
Instructions
- Add the chickpeas, garlic, tahini, lemon juice, olive oil, smoked paprika, and cumin into your blender or food processor. I like using my Ninja Power Nutri Blender because it produces such a smooth, creamy result every single time.
- Process everything until you have a thick, velvety hummus. Stop and scrape down the sides as needed. If it’s too thick, add water a tablespoon at a time until you reach your desired consistency.
- Taste and season with salt and black pepper. You can also add a little extra smoked paprika for a stronger smoky hit if you like.
- Spoon into a serving bowl, drizzle with olive oil, and dust lightly with smoked paprika. Serve with warm pita, fresh veg sticks, or even as a spread in wraps.