A simple and easy to follow recipe for smoky paprika hummus. The extra seasoning adds a little twist to the dip while still retaining the creamy freshness that makes hummus loved by all. This is a quick recipe which will have you coming back for spoon after spoon.
20 minute recipe
It has taken me 6 attempts (yes I have been counting) to get the desired consistency and perfectly balanced flavour. This is a simple recipe that looks a lot more elegant and refined than the preparation and timing would otherwise suggest. With all the will in the world we don’t always have time to soak beans or chickpeas. And I am definitely not a puritan when it comes to cooking; if the end result is still as tasty as the longer traditional recipe then I am all for it.
The ingredients
I adore middle eastern food and its abundance of flavour and colour. The food simply beckons to all your senses, and hummus is no exception. Garlic, lemon, tahini and paprika are classic ingredients that offer so much flavour and depth. Another middle eastern seasoning I have come to adore is sumac. To complete my hummus I like to scatter a little of the crushed red berry dust for some extra zest.
Hummus is a nutritious dip that is high in protein, fibre and healthy fats. But lets be honest – we aren’t all scoffing down hummus for the health benefits; the flavour is what we are here for! This easy hummus dip is creamy, light and smoky with a pleasant tang from the lemon juice. A word of warning – the dip may seem a tad wet at first but don’t be tempted to add any more liquid as the mixture does soon thicken up in the fridge.
The method
The important step that shouldn’t be skipped is the warming of the smoked paprika. Gently heating the paprika awakens the dormant smokiness and releases the wonderfully robust flavour.
Thankfully this recipe doesn’t call for any pulses to be soaked. Simply boil the tinned chickpeas with a pinch bicarbonate of soda until softened and the skins start to peel. Drain and add to a food processor with the remaining ingredients. Pulse for a minute until smooth and creamy. Spoon out into a bowl and garnish with paprika and a good glug of extra virgin olive oil.
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
Going all out? More recipes for dips:
Easy hummus
Ingredients
- 400 g tinned chickpeas
- 1/2 teaspoon bicarbonate of soda
- 1.5 tablespoons extra virgin olive oil
- 1.5 teaspoons smoked paprika
- 1 medium clove of garlic minced
- 80 g tahini
- 2 lemons juiced
- 1/4 teaspoon salt
- 1 tablespoon water
Instructions
- Drain and rinse the chickpeas. Place in a saucepan, cover with fresh water and add the bicarbonate of soda. Bring to the boil and cook for 10 minutes until the chickpeas have softened and the skins are beginning to peel. Drain in a colander and rinse under cold water.
- Heat the olive oil in a frying pan over a low heat. Add the smoked paprika and gently warm through for 2 minutes. Add the paprika infused oil to a food processor along with the drained chickpeas.
- Next add the garlic, tahini, lemon juice, salt and water to the food processor. Blend on high for 30-60 secs until the hummus is a smooth and creamy consistency. Taste and season with extra salt if required.
- Pour into a bowl and garnish with paprika and a good glug of olive oil.
Who doesn’t love hummus!? The sweet
Smoky paprika makes this a must have veggie treat for even the most lazy of cooks. Thanks for sharing your recipe!