Let’s talk about hummus—because honestly, who doesn’t love a good hummus? But this isn’t just *any* hummus. This is hummus that’s been kissed by fire, infused with the deep, sultry smokiness of paprika, and whipped into a velvety dream you’ll want to eat by the spoonful.
I first fell in love with smoked paprika years ago at a tiny tapas bar in Barcelona. That rich, almost woodsy flavor stuck with me, and when I got home, I knew I had to find a way to work it into my favorite dip. The result? A hummus so good, it might just steal the spotlight at your next gathering.
Why This Recipe Works
- Smoked paprika—it’s the star here, adding a warmth that lingers on your tongue.
- Tahini and lemon—the dynamic duo that keeps things creamy and bright.
- Garnishes matter—a drizzle of olive oil and an extra dusting of paprika? Chef’s kiss.
The Story Behind the Sauce
- Packed with good stuff—chickpeas bring protein and fiber, making this as nutritious as it is delicious.
- Meal prep magic—whip up a batch on Sunday, and you’ve got snacks (or lunch, or dinner) sorted for days.
- Endlessly versatile—dip it, spread it, dollop it on bowls… the possibilities are endless.
Essential Ingredients & Tools
Ingredients for the Hummus
- 1 (15 oz) can chickpeas—don’t toss that liquid! Aquafaba (the starchy liquid from the can) is your secret weapon for silkiness.
- ¼ cup tahini—the nutty backbone of any great hummus. Substitute almond butter if tahini isn’t available.
- 3 tbsp extra-virgin olive oil—splurge on the good stuff here. A cheaper alternative is avocado oil.
- 2 tbsp lemon juice—freshly squeezed, please. Bottled just won’t cut it.
- 1 garlic clove, minced—or roasted if you want a mellower bite.
- 1 tsp ground cumin—earthy, warm, and the perfect partner for smoked paprika.
- 1 tsp smoked paprika—this is where the magic happens. Sweet or hot paprika can be used for variation.
- ½ tsp salt—season to taste, but don’t be shy.
Ingredients for Garnish
- 1 tbsp olive oil—because everything’s better with a glossy finish.
- ½ tsp smoked paprika—a little extra never hurt anybody.
- Fresh parsley—optional, but it adds a pop of color and freshness.
Tools You’ll Need
- Food processor—non-negotiable for that creamy texture. A high-powered blender works in a pinch.
- Rubber spatula—for scraping down every last bit.
- Measuring spoons—precision is key when balancing flavors.
- Serving bowl—something wide and shallow for easy dipping.
How to Make Smoky, Creamy Hummus with a Kick
- Prep the chickpeas—Drain the 1 (15 oz) can of chickpeas, but save that precious aquafaba. Rinse the chickpeas well—unless you like that metallic canned taste (no judgment). For the smoothest hummus of your life, peel them. Yes, it’s a bit tedious, but trust me, it’s worth it.
- Blend it up—Toss the chickpeas, ¼ cup tahini, 3 tbsp olive oil, 2 tbsp lemon juice, 1 garlic clove, 1 tsp cumin, 1 tsp smoked paprika, and ½ tsp salt into the food processor. Pulse a few times to get things going, then scrape down the sides.
- Get silky—With the processor running, slowly drizzle in the aquafaba until the hummus is as smooth as you like. If it’s still too thick, a splash of ice water will loosen it up without watering down the flavor.
- Taste and tweak—Stop, taste, adjust. Need more salt? More lemon? More smokiness? Now’s the time to make it perfect.
- Plate it pretty—Scoop the hummus into a bowl, swirl it with the back of a spoon, and finish with a drizzle of 1 tbsp olive oil and a sprinkle of ½ tsp smoked paprika. Maybe some parsley if you’re feeling fancy.
Pro Technique
Peeling Chickpeas: Worth the Effort?
If you’ve ever wondered why restaurant hummus is so much smoother than yours, here’s the secret: they peel the chickpeas. It’s a game-changer. Just rub them between a damp towel, and the skins slip right off.
Blending Like a Pro
Hummus is all about emulsification—getting those fats (tahini and oil) to play nice with the liquids (aquafaba and lemon juice). Blend for a full 3 minutes, scraping down the sides as you go. If it starts to look grainy, a little ice water will bring it back to life.
Chef’s Wisdom
Tahini: The Goldilocks Principle
Too little tahini, and your hummus is bland. Too much, and it’s overpowering. Start with ¼ cup, then adjust to taste. For an extra nutty flavor, toast the tahini lightly before using.
Acid is Your Friend
Lemon juice brightens everything up, but add it gradually. Overdo it, and you’ll drown out the smokiness. For a deeper flavor, roast your garlic first—it’s a small step with big rewards.
Storage & Freshness Guide
Fridge Life
Keep it in an airtight container for up to 5 days. If the olive oil solidifies, just let it sit at room temp for 15 minutes before stirring it back to creamy perfection.
Freezing for Later
Yes, you can freeze hummus! Portion it out, leave a little room for expansion, and freeze for up to 3 months. Thaw in the fridge overnight and give it a quick blend with a splash of water to revive the texture.
Safety Note
Don’t leave hummus out for more than 2 hours—bacteria love this stuff as much as you do. For parties, keep a fresh batch in the fridge and refill as needed.
Nutrition Profile
Per ¼-cup serving:
- Calories: 150
- Fat: 10g
- Protein: 4g
- Carbs: 12g
- Fiber: 3g
Ingredient Variations and Their Impact
- Roasted Red Pepper Hummus: Blend in ½ cup roasted red peppers (drained well) for a sweet, vibrant twist. A pinch of sweet paprika amps up the flavor even more.
- Spicy Harissa Hummus: Swap the smoked paprika for 1 tbsp harissa paste. Top with toasted pine nuts and a drizzle of date syrup for a sweet-heat balance.
- Herbed Green Hummus: Fold in 2 tbsp fresh herbs (cilantro, parsley, or dill) and a handful of baby spinach for a fresh, green-hued version.
- White Bean Hummus: Use cannellini beans instead of chickpeas for a milder flavor. Infuse the olive oil with rosemary for an earthy touch.
- Sun-Dried Tomato Hummus: Blend in ¼ cup oil-packed sun-dried tomatoes (drained) and top with crumbled feta for a salty, tangy bite.
Perfect Pairings
Complementary Dishes
- Za’atar Pita: Warm, toasty, and herby—the ideal vehicle for this hummus. The herbal notes complement the smokiness.
- Grilled Eggplant: The creamy texture of Roasted Eggplant slices contrasts beautifully with the hummus’s richness.
Drinks
- Sauvignon Blanc: Crisp and acidic, it cuts through the richness.
- Mint Lemonade: Refreshing and light, perfect for balancing the smoky depth.
Something Sweet
- Date and Walnut Bites: The natural sweetness of dates balances the savory dip.
- Orange Blossom Baklava: A fragrant dessert that mirrors the hummus’s Mediterranean flair.
Smoky, Creamy Hummus with a Kick: Your New Go-To Dip
Whip up this creamy Hummus with Smoked Paprika—a smoky, flavorful dip perfect for snacking or entertaining. Get the easy recipe now!
Ingredients
For the Hummus
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1 can chickpeas (15 oz)
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¼ cup tahini
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3 tbsp extra-virgin olive oil
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2 tbsp lemon juice
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1 clove garlic (minced)
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp salt
For Garnish
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1 tbsp olive oil
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½ tsp smoked paprika
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Fresh parsley
Instructions
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Drain chickpeas, reserving ¼ cup aquafaba. Rinse chickpeas well.01
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Combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and salt in a food processor. Pulse until coarse.02
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With processor running, slowly add aquafaba until desired consistency is reached.03
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Taste and adjust seasoning as needed.04
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Transfer to a bowl, drizzle with olive oil, and sprinkle with smoked paprika.05
