Easy smokey paprika hummus

by | Last updated 6 Jan 2021 | Published on 19 Jul 2020 | Dips dressings and sauces, Recipes, Sides and appetisers, Snacks | 0 comments

You know what gets me through the dreaded “witching hour?” This hummus. Arnie loves the stuff and it’s an instant pacifier! We’re hooked too. It has a subtle smokey flavour from the paprika and is the perfect balance of creaminess and tanginess. Don’t skip the tahini – I used to make this without tahini and it just isn’t the same. 

We used to buy A LOT of hummus. The plastic containers were racking up and I knew there had to be a better way. Turns out that making fresh hummus from cooked (dried) chickpeas is easy, cheap and bloody delicious! It just takes a little forethought to soak the chickpeas overnight and pre-cook them, but given we eat so much hummus and use chickpeas in other dishes, i’m in the habit of soaking some every few days anyway. My next goal is to make the tahini too but I need a better blender setup to make nut/seed butters so for now, it’s store bought.

Let me know in the comments below if you made these. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @coastingwiththe90s

Vegan Smokey paprika hummus recipe

Smokey paprika hummus

Simone Neunzig
This is our go-to afternoon snack. Great with crackers or pita, even better with fresh falafel, it has a subtle smokey flavour from the paprika and is the perfect balance of creaminess and tanginess.
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 1 Cup

Ingredients
  

  • 1 C cooked chickpeas - equivalent to ½ C dry chickpeas soaked overnight and cooked. Alternatively, use drained and rinsed canned chickpeas. 
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 tbsp lemon juice - fresh squeezed
  • 1 tbsp water
  • 1 clove garlic
  • ¼ tsp smokey paprika - plus a little extra for serving
  • ½ tsp ground cumin
  • ¼ tsp salt - more to taste if you need

Instructions
 

  • Place all ingredients into a food processor or blender. Blend until smooth (about 1 minute). Stop and scrape down the sides as needed. If the mixture is too thick and not blending well, add additional water 1 tsp at a time. Check the seasoning and add more salt if you feel it needs it.
  • Place in serving dish and dust with a little more smokey paprika. Serve with your favourite crackers for a tasty afternoon snack.

Notes

This smokey paprika hummus is also great on a platter with pita, olives and vegetables, flat bread and falafel, or on wraps, sandwiches and burgers.
Keeps in the fridge for up to 3 days, but I think it's best the day after making it as the flavours have really set in (if you can even wait that long!) 
 
chickpeas, dips, hummus

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