Smoked paprika hummus is a flavorful, healthy twist on classic hummus, made with simple, everyday ingredients like chickpeas, garlic, lemon juice, and smoked paprika. This easy hummus with paprika is naturally vegan and gluten-free. The rich, smoky flavor of this paprika hummus makes it a versatile dip, spread, or snack that’s low in calories and free from ultra-processed ingredients. Whether you’re looking for a wholesome party appetizer or a plant-based meal prep option, this creamy hummus is a delicious and nutritious choice.
Why you’ll love this hummus with paprika
- Flavor explosion – thanks to smoked paprika and roasted garlic, this hummus is anything but boring. Roasting garlic serves 2 purposes: Smoky garlic flavor and garlic-flavored olive oil!
- Made with clean, wholesome ingredients – you need just chickpeas, lemon, garlic, paprika and a couple of spices.
- Healthy and guilt-free – this hummus with paprika is packed with plant-based goodness.
- Creamy with less oil – it’s still rich and smooth, making it perfect for clean eating. (We replace some of the oil with chickpea water)
- Versatile snack or spread – use this smoked paprika hummus as a dip, sandwich spread, or in buddha bowls.
- Quick and easy to make – all you need is a blender and a few pantry staples.
- Great for meal prep – this hummus with smoked paprika stays fresh for days and is perfect for healthy snacking on the go.
Get ready to enjoy a wholesome and vibrant homemade hummus with smoked paprika!
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
- Chickpeas: You can use either canned or soak and cook dried chickpeas.
- Tahini: Both store bought or homemade is fine here. (If you have a high-speed blender, you can make tahini at home. Lightly toast sesame seeds, cool and blend until smooth.)
- Oil: extra virgin olive oil gives additional flavor to this hummus recipe.
- Spices: smoked paprika, cayenne pepper and cumin
- Other flavor-makers: garlic and lemon juice.
How to make hummus with smoked paprika
Paprika hummus is as easy as throwing all ingredients into the food processor and blending.
If using dry chickpeas, soak them for 6 hours (or overnight) before cooking. For step by step instructions on how to cook chickpeas in instant pot, pressure cooker or on stovetop, check out my recipe for chickpea salad.
Reserve the chickpea liquid.
Roughly chop garlic and roast in olive oil. Cook on low flame until it starts to brown.
Drain the garlic and reserve the flavorful oil.
Add roasted garlic to a food processor. Add in tahini, spices, salt and lemon juice.
Blend until you get a crumbly mixture.
Add the (cooked/canned) chickpeas to the coarse mixture and blend.
You will have to scrape the mixture from the sides and blend a few times.
Once the chickpeas are almost blended to a paste, slowly add some of the chickpea water while the processor is running.
With the processor still running on low speed, drizzle the reserved olive oil.
If required, add more chickpea water until you get a creamy hummus and you’re satisfied with the texture!
Garnish with more paprika, sumac and/or chopped parsley. Serve with fluffy pita bread and fresh veggie sticks.
How to use smoked paprika hummus
- Serve as a dip with raw veggies like carrots, cucumber sticks, bell peppers, or cherry tomatoes for a delicious snack.
- Pita Bread & Chips: Warm pita bread wedges or crispy pita chips are perfect for scooping.
- Fruit (surprisingly good!): Try apple or pear slices for a sweet and savory combination.
- Crackers: Whole-wheat crackers, gluten-free crackers, bagel chips, or even rice cakes work well.
- Use it as a sandwich or wrap spread in place of mayo or butter for a plant-based, smoky flavor boost.
- Burgers: Add a dollop to your veggie or meat burgers for extra moisture and flavor.
- Add to grain bowls or Buddha bowls for extra protein and creaminess—pairs well with quinoa, veggies, and leafy greens.
- Spoon hummus over roasted vegetables like potatoes with broccoli, easy roasted green beans and carrots, or Brussels sprouts for added flavor.
- Serve paprika hummus as part of a Mediterranean mezze platter with olives, pickled veggies, falafel kebabs, and pita.
- Use as a creamy base in veggie wraps or lettuce cups with grilled tofu or roasted chickpeas.
- Salad Dressing: Thin it out with a little water or lemon juice for a creamy and flavorful salad dressing.
More chickpea recipes
- Spicy harissa hummus
- Easy chickpea patties
- Baked falafel kebabs
- Indian chickpea curry
- Chana aloo masala
- Indian chickpea salad
- Black chickpea soup
Smoked Paprika Hummus Recipe
Ingredients
- 1 15-ounce can of chickpeas (or ½ cup/100 grams of dry chickpeas, soaked and cooked)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon cumin
- ½ teaspoon salt
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
If you're using dry chickpeas
- Soak ½ cup or 100 grams of chickpeas for about 6 hours and then cook. (For step by step instructions on how to cook chickpeas in instant pot, pressure cooker or on stovetop, check out my recipe for chickpea salad.)
- Drain the chickpeas and reserve the chickpea liquid.
- Roughly chop 4 cloves garlic.
- Heat 2 tablespoons extra virgin olive oil in a small pan. Add the chopped garlic on low flame until it starts to brown.
- Drain the garlic and reserve the oil.
- Add the roasted garlic to a food processor. Add in 2 tablespoons tahini, 2 tablespoons lemon juice, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, ½ teaspoon cumin and ½ teaspoon salt.
- Blend until you get a crumbly mixture.
- Add the cooked chickpeas (or 1 15-ounce can of chickpeas) to the coarse mixture and blend.
- You will have to scrape the mixture from the sides and blend a few times.
- Once the chickpeas are almost blended to a paste, slowly add 2 tablespoons of the chickpea water.
- With the processor still running on low speed, drizzle the reserved olive oil.
- Add more chickpea water if required and blend until you get a creamy hummus.
- Garnish with more paprika, sumac and/or chopped parsley.
- Serve with fluffy pita bread and fresh veggie sticks.
Notes
-
- For extra flavor: add ½ tablespoon lemon zest.
- Before adding chickpeas: ensure that you coarsely blend other ingredients. You wouldn’t want to bite into a piece of garlic.
- Roasting garlic: this extra step takes only 5 minutes, but adds amazing smoky flavors to the hummus in addition to paprika.
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