Smoked Paprika Hummus is a creamy, vegan, and gluten-free recipe that's perfect for a healthy and flavorful snack or appetizer. This homemade dip is perfect for dipping homemade pita bread, polenta sticks, veggies, mulitiseed crackers, or spreading on unleavened tortillas or quinoa wraps.
As a huge hummus fan, I've tried countless recipes over the years. But this smoked paprika hummus is truly something special—I can’t stop eating it, especially with my garbanzo bean crackers for a high-protein snack.
Since going plant-based, I’ve whipped up all kinds of dips, but hummus remains my go-to, whether it’s black bean hummus, green pea hummus, roasted red pepper hummus, or tahini-free hummus.
The best part about this one? It’s quick to make with pantry staples, has a velvety smooth texture, and the smoked paprika adds such a distinctive, delicious flavor—even my cat loves it!
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Why You'll Love This Recipe
- Quick and easy: This hummus with paprika is easy to whip up in just a few minutes with basic ingredients.
- Perfect for meal prep: Make a batch ahead of time and enjoy it throughout the week as a quick and healthy snack.
- Vegan and gluten-free: It’s a healthy, plant-based, and gluten-free snack that’s great with pita, veggies, or crackers.
Ingredients
- Cooked chickpeas: You can use store-bought or cook them at home - just be sure they're soft and tender for a smooth hummus.
- Smoked paprika: Adds a smoky, distinctive flavor that makes this hummus special. If you love smoked paprika, you won’t want to miss my homemade cheddar cheese made with this delicious spice.
- Tahini: Tahini is a paste made from ground sesame seeds. You can buy it ready-made at the store, but I highly recommend making it at home with my homemade tahini recipe for the fresh flavor.
- Olive oil: I recommend using extra virgin olive oil for the best flavor and a smooth texture.
- Lemon juice: Use freshly squeezed lemon juice for a bright, tangy flavor.
- Garlic: For the best flavor, use fresh garlic. You can substitute it with ¼ to ½ teaspoon of garlic powder for a slightly milder flavor
- Chickpea water: Also known as aquafaba, it helps to create a smooth and creamy texture. If you forget to save the chickpea water, use fresh water instead.
- Cumin powder: A warm, earthy spice that adds depth and complexity to the flavor.
- Salt: Enhances all the other flavors in the recipe.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
How To Make Smoked Paprika Hummus
Combine: In a food processor, combine cooked chickpeas, smoked paprika, tahini, olive oil, lemon juice, garlic, chickpea water, ground cumin, and salt.
Blend: Blend until smooth and creamy. Taste and adjust seasoning if needed. Drizzle with olive oil and sprinkle extra smoked paprika on top before serving.
Storage
Store smoky hummus in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months—just thaw it in the fridge and stir well before serving.
Variations
- No tahini hummus: Skip the tahini and add 2 tablespoons of olive oil or chickpea water for a lighter version.
- Spicy: Add a pinch of red pepper flakes or cayenne pepper for a spicy kick.
- Roasted red pepper hummus: Add 1-2 roasted red peppers for a slightly sweet, smoky twist.
- Herby: Stir in fresh herbs like parsley, cilantro, or dill for a fresh flavor.
Healthy Things to Dip in Hummus
- Dipping crispy soy-free tofu into the creamy hummus creates a delightful contrast of textures.
- Spreading hummus in oat wraps makes for a satisfying and nutritious snack.
- Light and fluffy quinoa fritters pair perfectly with a generous scoop of hummus.
- The savory flavor of potato latkes without eggs complements the creamy hummus beautifully.
- Spread it on red lentil tortillas to add a unique taste and texture that elevate the hummus experience.
- My garbanzo bean patties bring a delicious twist, making each bite truly enjoyable.
Top Tips
- For extra smooth hummus: Blend longer. Stop to scrape the sides. Don't peel the chickpeas. Just rub them underwater. The skins will come off easily.
- Adjust consistency: If the hummus is too thick, add a bit more chickpea water or olive oil until you reach your desired creaminess.
- Adjust seasonings to taste: As you blend the ingredients, taste the hummus and adjust the seasonings as needed.
Frequently Asked Questions (FAQ's)
Paprika is a spice made from ground dried peppers, typically from the Capsicum annuum family, ranging from sweet to hot depending on the type of peppers used. It adds a vibrant red color and a smoky, sweet, or mildly spicy flavor to dishes, making it a versatile seasoning in both savory and spicy recipes.
Yes, hummus is typically vegan since it’s made from plant-based ingredients like chickpeas, tahini, olive oil, lemon juice, garlic, and spices. However, it's always good to check the ingredients in store-bought versions to ensure no non-vegan additives are included.
To spice up hummus, you can add ingredients like cayenne pepper, crushed red pepper flakes, harissa, or a chopped jalapeño for heat. You can also mix in spices like smoked paprika, cumin, or chili powder for an extra kick of flavor.
Regular paprika is made from crushed dried chili peppers, while smoked paprika is made from chili peppers smoked over an oak fire before grinding. Smoked paprika offers a bold, smoky flavor compared to regular paprika's milder taste. For a spicier dish, use smoked paprika, and for a subtler spice, opt for regular paprika.
More Vegan Dips For Veggies
More Recipes Using Chickpeas
📖 Recipe
Smoked Paprika Hummus (Vegan & Gluten-Free)
Equipment
- high speed blender
Ingredients
- 1 + ½ cup cooked chickpeas
- 2 teaspoons smoked paprika
- 2 tablespoons tahini
- ¼ cup olive oil extra virgin
- 3 tablespoons lemon juice freshly squeezed
- 1 clove garlic chopped
- 3 tablespoons chickpa water or fresh water
- ½ teaspoon cumin powder
- ½-¾ teaspoon salt or to taste
Instructions
- In a food processor, combine cooked chickpeas, smoked paprika, tahini, olive oil, lemon juice, garlic, chickpea water, ground cumin, and salt.
- Blend until smooth and creamy. Taste and adjust seasoning if needed. Drizzle with olive oil and sprinkle extra smoked paprika on top before serving.
Notes
- Store smoky hummus in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months—just thaw in the fridge and stir well before serving.
- For extra smooth hummus: Blend longer. Stop to scrape the sides. Don't peel the chickpeas. Just rub them under water. The skins will come off easily.
- Adjust consistency: If the hummus is too thick, add a bit more chickpea water or olive oil until you reach your desired creaminess.
- Adjust seasonings to taste: As you blend the ingredients, taste the hummus and adjust the seasonings as needed.
Nutrition
If you try this smoked hummus recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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