Smoky Paprika Hummus

This smoky paprika hummus is a bold twist on the classic dip, blending chickpeas, tahini, lemon, and sweet smoked paprika. Creamy, rich, and full of flavour, it’s perfect as a dip, spread, or BBQ side. Ready in 10 minutes using a high-powered blender for a silky finish.

Course BBQ Side, Dip, Side Dish

Cuisine Middle Eastern

Diet Low Fat, Vegan, Vegetarian

Keyword Dip, Healthy, healthy hummus recipe

Prep Time 10

Cook Time 0

Servings Servings

Calories 135

Author Spooning & Forking

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.

Nutrition