Smoked paprika hummus with garlic – easy and vegan
Creamy, delicious and super easy to make. This smoked paprika hummus is just slightly different from regular hummus but it is so good! You’ll never want to make anything else anymore!
Smoked paprika hummus
First of all; there is nothing better than homemade hummus. And you don’t need a lot of things to make it happen. In terms of equipment you will need the following:
- food processor
- serving bowl
- blender (if you don’t have a food processor) or high-speed blender
I prefer to use a food processor as getting the hummus out of a blender can be a bit more of a challenge. You can also use a stick blender.
As for the ingredients that go in, these are my favorites:
- garbanzo beans (can of chickpeas)
- olive oil
- sesame seeds
- cayenne pepper
- roasted red pepper
- smoked paprika to give it that smoky flavor
- lemon juice
- pita bread for serving
The best hummus is apparently made with dried chickpeas that are soaked and cooked prior to processing. But to be entirely honest I have never made smoked paprika hummus with dried chickpeas. It just takes too much time. I always have cans of chickpeas in the cupboard so it seems silly to not use them for this easy recipe. But that’s me. Feel free to use dried ones if that suits you better.
Making the hummus
In order to make this smoked paprika hummus you start by placing the drained and rinsed chickpeas (keep the chickpea liquid so you can make a vegan mayonnaise if you want to) in the food processor. You add about a teaspoon paprika, the red bell peppers, garlic and tahin. Now process this until it forms a rough paste. While turning use some good extra virgin olive oil to get a creamy hummus.
I tend to use the garlic raw in this easy hummus recipe but you can roast the garlic or use sautéed garlic for a more gentle garlic flavor. Also keep in mind that garlic gets more pronounced after you keep it for a while.
I use tahin in this creamy smoked paprika hummus but you can substitute this for almond butter if you prefer. Once the consistency of the hummus is to your liking you can transfer to a small bowl. Add sea salt and grounded black pepper to bring to taste or add a bit more of fresh lemon juice if it needs a bit of freshness.
As optional garnishes you can use fresh cilantro, parsley sprigs or other fresh herbs, a sprinkle of paprika or smoked paprika and some sesame seeds. O and swirl a few tablespoons of the oil on top of the hummus. I like to serve the smoky paprika hummus recipe with vegetable sticks (think carrot sticks or celery sticks, cucumber sticks and the like) or pita bread. It’s a delicious creamy dip and perfect as part of a buffet table or as part of a middle eastern spread.
It’s easy to vary this hummus recipe to create your own hummus version. If you want it spicier you can add serrano peppers for instance or make an entirely different version such as this delicious roasted garlic hummus.
Smoked paprika hummus
- Food processor
- 1 red pepper roasted (you can use the ones in a jar or make them fresh)
- 400 gr chickpeas from a can, rinsed and drained
- 2 tsp ground cumin
- 20 ml lemon juice
- 1/2 tsp salt
- 1/2 tsp smoked paprika ground, the spicy version
- 2 cloves garlic
- 4 tbsp tahini or you can use 5 tbsp roasted sesameseeds
- cayennepepper to taste
- extra virgin olive oil as much as needed
- Rinse the chickpeas and leave them to drain. if you do not use the tahini, you ground the sesameseeds in a blender until they release the oil. It needs to look a little bit like peanutbutter. Add a few drops of oil to get the process going if needed.
- Put the rest of the ingredients in a blender or stick blender and mix until you have a fairly even puree. Taste and add some extra salt, lemon or cayenne pepper where needed
- Put the hummus in a bowl and drizzle some oliveoil on top and sprinkle with some cayenne pepper. You can keep the hummus for a few days in the fridge. Serve at roomtemperature.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.