People | Food | Culture

Smoked Paprika Hummus

ByAva
Published OnSep 17, 2024
Updated OnApr 2, 2026

Years ago, I tried a store-bought smoked paprika hummus in Europe, and it was absolutely amazing. From the very first taste, I realized this was no ordinary hummus. The creamy texture combined with the smoky flavor of the paprika made it an incredibly delicious side dish.

The hummus we created has an unexpected warmth and depth, giving it a savory and subtle kick. This unique recipe was developed through several attempts, and after much trial and error, we believe we’ve crafted a version that rivals the original.

Our hummus is a blend of unusual flavors that work well together, including cumin, smoked paprika, lemon, and chickpeas—all combined into something truly incredible. The flavors are intense, and once you try this smoked paprika hummus, returning to the regular kind will be difficult. It took a few attempts to perfect it, but the effort was absolutely worth it!

Ingredients

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

Smoked Paprika Hummus is bursting with vibrant flavors. Cumin brings a peppery, nutty profile, and its slightly smoky taste perfectly complements the smoked paprika. Adding lemon introduces a sharp and refreshing citrus note. Use canned chickpeas for convenience. To enhance the depth of flavor and add heat, incorporate spices such as ground cumin, cumin seeds, onion powder, and white pepper.

Using a little baking soda while cooking the chickpeas helps break down the outer layer of the chickpea cellulose, resulting in a smoother hummus dip. Drizzle olive oil over the hummus; contrary to popular belief, you don’t need to add a lot to achieve great flavor. The tahini, which is made from sesame seeds, already contributes sesame seed oil to the mix. For a tart, sharp taste, this recipe includes the juice of two medium lemons and one small lime. Tahini is essential in creating the characteristic flavor of hummus.

Instructions

Add baking soda to a small pot of boiling water. Add the can of chickpeas and cook for approximately 20 minutes on high heat. Drain the water and rinse the chickpeas.

Cooking the chickpeas will result in a smoother texture. However, if you prefer a grittier texture and don’t mind the taste, you can skip this step.

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 3 minutes to achieve a smooth hummus texture. Blenders operating with 600 – 800 watts will take approximately 1 to 2 minutes.

What to Serve with Smoked Paprika Hummus?

Smoked paprika hummus can be served with a variety of different dishes. Consider vegetable crudites such as carrot sticks, cucumber slices, bell peppers, cherry tomatoes, and celery. Pita bread or chips will add extra crunch. Breadsticks and crackers also pair well with smoked paprika hummus. Grilled vegetables and a mix of olives will add a nice salty taste to the dish.

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.