Since hummus has always been a favourite of mine, I’m excited that today is May 13th — International Hummus Day. The easiest way to celebrate is to eat hummus, and making it at home is simple. I previously shared a recipe for a basic smooth and fluffy hummus. Below is a slightly different version: classic hummus with a smoky smoked paprika twist.
Because the day is special, I want to share not only how to make hummus extra-smooth but also my favourite flavour combo: smoked paprika, cumin and lemon. This mix creates a creamy hummus with a subtle smoky depth that’s hard to resist. The recipe uses cooked chickpeas; if you need guidance on preparing and freezing chickpeas, see my post on how to cook and store chickpeas. If you’re short on time, canned chickpeas work fine. Homemade hummus is quick, economical and far tastier than store-bought.
Creamy and Smooth Hummus with Smoked Paprika
The Greedy Vegan
Pin Recipe
Ingredients
- 450 g 2 cups cooked chickpeas
- 2 cloves garlic
- 1 tablespoon tahini
- 1 teaspoon cumin
- 1 teaspoon smoked paprika pimenton
- ½ teaspoon salt
- 2 tablespoon olive oil
- juice of half a lemon – about 3 tbsp
- 4 tablespoon water
Instructions
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Peeling the chickpeas makes a noticeably smoother hummus. When chickpeas cool they can form a slightly firmer skin that affects texture. To peel, gently squeeze each chickpea between your thumb and forefinger and the skin will slip off easily. It sounds tedious but try it once—you’ll notice the difference in the final texture.
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Place the peeled chickpeas in a food processor and blend until they reach a dough-like paste. Add garlic, cumin, smoked paprika and salt, and process until combined. Gradually add tahini, lemon juice, olive oil and water, processing between additions, until you reach a creamy, smooth consistency. You may need to adjust the amount of water depending on your processor and the chickpeas.
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Serve immediately or chill for a while to let the flavours meld. Finish with a drizzle of olive oil and a garnish of parsley or chives if you have them. Serve with flatbread for an authentic touch, or enjoy with raw vegetables, crackers, or spread on sandwiches.