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.
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
Calories: 135kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7.5g | Saturated Fat: 1g | Sodium: 180mg | Fiber: 3g | Sugar: 1.5g
