Smoked Paprika Hummus (Vegan & Gluten-Free)
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 pita bread, veggies, mulitiseed crackers or spreading on unleavened tortillas or quinoa wraps.
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 chickpea 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
Calories: 181kcalCarbohydrates: 13gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 200mgPotassium: 170mgFiber: 4gSugar: 2gVitamin A: 345IUVitamin C: 4mgCalcium: 32mgIron: 2mg
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