Since hummus has always been one of my favorites, I’m excited to celebrate May 13th — International Hummus Day. To join in, simply enjoy some hummus. It’s effortless to make at home, and while I previously shared a recipe for smooth and fluffy hummus, this version is the more classic style with a smoky twist: hummus with smoked paprika.
Because today is special, I wanted to share not only tips for achieving an ultra-smooth texture but also my favorite flavor combination: smoked paprika, cumin, and lemon. The result is a creamy hummus with a subtle smoky depth and bright citrus lift. This recipe uses cooked chickpeas — I’ve written about how to cook and freeze chickpeas — but canned chickpeas work fine if you’re short on time. Making hummus at home is so simple that there’s really no need to buy it pre-made.
Creamy and Smooth Hummus with Smoked Paprika
The Greedy Vegan
Pin Recipe
5 mins
5 mins
Side
Vegan
Ingredients
- 450 g 2 cups cooked chickpeas
- 2 cloves garlic
- 1 tablespoon tahini
- 1 teaspoon cumin
- 1 teaspoon smoked paprika pimentón
- ½ teaspoon salt
- 2 tablespoon olive oil
- juice of half a lemon — about 3 tbsp
- 4 tablespoon water (adjust as needed)
Instructions
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Peel the chickpeas for the smoothest texture. The skins can harden slightly when chickpeas cool, which keeps the hummus from becoming silky. To peel, gently squeeze each chickpea between your thumb and index finger and the chickpea will pop free from its skin.
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Place the peeled chickpeas in a food processor and blend until they form a dough-like paste. Add the garlic, cumin, smoked paprika, and salt, and process for a few minutes. With the processor running, add the tahini, lemon juice, olive oil, and water, and blend until you reach your desired consistency. You may need to add a little more water depending on your processor and the chickpeas.
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Serve immediately or chill in the refrigerator. Finish with a drizzle of olive oil and a garnish of parsley or chive flowers if available. Hummus is excellent with flatbread for an authentic experience, but it’s equally good with raw vegetables or spread on sandwiches and toast.
Tried this recipe?
Let us know how it was!