Why You’ll Love Smoky Paprika Hummus Recipe

It’s fast and easy — ready in about 5 minutes
The flavor is rich and bold — with a smoky depth from the paprika, nutty tahini, fresh garlic and lemon juice
It’s versatile — serve it as a dip, spread, or incorporate it in meals like salads or wraps
It’s plant‑based and naturally gluten‑free (assuming you check your pita or bread)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

15 ounces chickpeas (drained and rinsed)
4 garlic cloves, roughly chopped
3 tablespoons fresh lemon juice
½ teaspoon sea salt
½ cup tahini
½ teaspoon ground cumin
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
¼ cup cold water (added gradually while blending)
Olive oil, for drizzling
Fresh parsley, chopped (optional, for garnish)

Directions

In a food processor, blend the chickpeas until they form a chunky mixture.
Scrape down the sides of the bowl. Add the garlic, lemon juice, salt, tahini, cumin, smoked paprika, and cayenne pepper.
With the processor running, slowly add the cold water by the tablespoon. Continue blending until the mixture becomes smooth and creamy, scraping down the sides as needed.
Taste and adjust the salt if necessary.
To serve, spread the hummus into a bowl, drizzle with olive oil, sprinkle with extra smoked paprika, and garnish with chopped parsley if desired.
Store in the refrigerator for up to 4–5 days in an airtight container. To freeze, portion into freezer-safe containers for up to 3 months. Thaw overnight and re-blend before serving.

Servings and timing

Yields: 12 dip-sized servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Variations

Spicy version: Add more cayenne or red pepper flakes for extra heat
Tahini-free version: Substitute with almond or cashew butter
Roasted red pepper version: Add 1–2 roasted red peppers for a sweet, smoky twist
Herb version: Stir in chopped fresh herbs like parsley, cilantro, or dill
Salad dressing adaptation: Thin with additional water or olive oil for a creamy dressing

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4–5 days
Freezer: Freeze in portions for up to 3 months. Thaw in the refrigerator overnight and blend again to restore texture
After thawing: Add a bit of cold water or olive oil if needed to regain creaminess

FAQs

What kind of paprika should I use?

Smoked paprika gives the dip its signature smoky flavor. Regular paprika can be used, but the taste will be milder.

Can I use dried chickpeas instead of canned?

Yes, cook the dried chickpeas until very soft. For smoother hummus, simmer them with a bit of baking soda.

Is tahini required?

Tahini adds a creamy, nutty base. If unavailable, almond or cashew butter can be used, or more olive oil for texture.

My hummus is too thick — what can I do?

Add more cold water or olive oil, a tablespoon at a time, while blending until the desired consistency is reached.

How can I make my hummus extra smooth and creamy?

Use very soft chickpeas, blend longer, and add liquid slowly. Scraping the sides of the processor helps too.

Can I make this ahead of time?

Yes, it stores well. Prepare it in advance and refrigerate. Stir or re-blend before serving if needed.

What is the best way to serve this hummus?

Serve with raw vegetables, pita bread, crackers, or as a spread for sandwiches and wraps. It also works great as a salad dressing.

How can I store leftovers?

Keep in an airtight container in the fridge for 4–5 days, or freeze in small batches for up to 3 months.

Is this recipe vegan and gluten-free?

Yes, the ingredients are naturally vegan and gluten-free. Just ensure any dippers or sides you use are also gluten-free.

Can I adjust the smoky flavor intensity?

Yes, increase or decrease the amount of smoked paprika, or add a drop of liquid smoke for more depth.

Conclusion

Smoky paprika hummus is a quick and delicious twist on the classic dip. With its bold flavor and creamy texture, it’s perfect for parties, meal prep, or healthy snacking. This versatile recipe can be tailored to your taste and used in a variety of dishes, making it a must-try for hummus lovers.