Smoked Paprika Hummus

Years ago, we encountered a store-bought smoked paprika hummus in Europe, which was out of this world. From the first taste, we knew that this was no ordinary hummus—the creamy texture of the hummus with the smoked paprika made this hummus an extraordinarily delicious side dish.

There was an unexpected warmth and depth to the hummus that created a savoury and subtle kick. This unique recipe was concocted after several attempts, and through trial and error, we’ve created a version that rivals the original.

This hummus was a mixture of unusual flavors that complemented one another. Think of cumin, smoked paprika, lemon, and chickpeas, all blended into something incredible. The flavors are intense. Once you taste this smoked paprika hummus, returning to the regular type will be difficult.

My spouse has mentioned that this recipe is better than the store-bought version, and I take great pride in that! It took a few attempts to get it right and make it perfect, but it was so worth it!

What do you Need to Make this Smoked Paprika Hummus?

Chickpeas, Ground Cumin, Cumin seeds, Onion Powder, White Pepper, Baking Powder, Olive oil, Lemon, Lime, Tahini.

Smoked Paprika Hummus is full of bright flavours. Think of Cumin, it exudes peppery, nutty flavours. It has a slightly smoky flavour and it complements the smoked paprika. Add in lemons and you have the citrus taste which adds a sharp and refreshing taste.

Choose a can of cooked chickpeas. Spices such as Ground Cumin, Cumin seeds, Onion powder, and White pepper add depth of flavor and heat. Baking soda breaks down the outer layer of the chickpea cellulose, so it is important to cook the chickpeas with a little baking soda for a smoother hummus dip.

Olive oil is used to drizzle over the hummus. Contrary to popular belief, you do not have to add a lot of olive oil to make hummus. The tahini has sesame seed oil. Lemons and Limes add a tart and sharp taste to hummus. This recipe used two medium-sized lemons and one small Lime. Tahini, made with sesame seeds, is integral to making hummus.

Instructions

Cook the hummus: Add baking soda to a small pot of boiling water. Add the can of chickpeas and let it cook for approximately twenty minutes on high heat. Drain the water and rinse the chickpeas.

Cooking the chickpeas will create a softer and smoother texture. However, you can skip this step if you want a more gritty texture and don’t mind the taste.

Blend: Add the chickpeas to your blender. Add the lemon juice, tahini paste, and aquafaba. It takes time to get the hummus into a soft, smooth dip. Add the spices such as Cumin, onion powder, salt, pepper, and smoked paprika. Drizzle the smoked paprika hummus with olive oil and garnish with parsley.

Blenders with 300 – 500 watts will take approximately three minutes to achieve a smooth hummus texture. Blenders operating with 600 – 800 watts will take approximately one to two minutes.

What to Serve with Smoked Paprika Hummus?

Smoked Paprika hummus is delicious with grilled meat such as rib-eye steak, grilled lamb chops, oven-baked chicken, and fresh vegetables.

How to Store Smoked Paprika hummus?

Store in the fridge for three to four days. Drizzle olive oil on top. Smoked Paprika Hummus can also be frozen; it will last for three months. Defrost on the countertop and consume within three days.