Creamy Smoked Paprika Hummus
This hummus is incredibly smooth and velvety because the chickpeas are boiled before blending. Hummus is a nutritional powerhouse, providing a great source of plant-based protein and fibre to support better digestion. The blend of tahini and olive oil adds heart-healthy fats, while the garlic and lemon juice provide antioxidants to support your immune system. It is a rich and authentic recipe that balances these health benefits with a delicious smoky finish.
Prep: 5 minutes | Cook: 15 minutes | Total: 20 minutes
Base recipe: 1 batch (makes 6–8 servings)
Ingredients
Instructions:
Drain the chickpeas and rinse them thoroughly under cold water.
Place the chickpeas in a pot and cover them with water. Bring the water to a boil and let them cook for about 10 to 15 minutes, until they are soft and almost falling apart.
Drain the chickpeas and place them into a food processor.
Mince the garlic cloves, then add them, along with the lemon juice and salt, to the food processor with the chickpeas.
Add the tahini and start blending the mixture.
While the processor is running, slowly pour in the olive oil. Because the chickpeas were boiled, the heat will help them emulsify with the oil and tahini into a smooth paste.
Continue blending for a few minutes until the texture is light and creamy.
Transfer the hummus into a bowl and create a small well in the centre with a spoon.
Drizzle with extra olive oil and sprinkle the smoked paprika on top for colour and flavour.
Perfect as a dip for veggies, crackers, bread, and salads or a spread for wraps.