I’ve always loved hummus, so I’m excited to celebrate May 13th — International Hummus Day. It’s an easy and delicious way to join in: simply eat hummus. Even better, make your own at home. Below is a recipe for a classic-style hummus with a smoky twist: creamy hummus enhanced with smoked paprika.
This version focuses on a smooth, silky texture and a balanced flavor profile: smoked paprika (pimentón), cumin and lemon combine to give a subtle, smoky warmth without overpowering the chickpeas. The recipe uses cooked chickpeas; you can cook and freeze your own or use canned chickpeas if you’re short on time. Homemade hummus is simple to prepare and far fresher than store-bought varieties, so it’s worth the small extra effort.
Creamy and Smooth Hummus with Smoked Paprika
A silky hummus flavored with smoked paprika, cumin and lemon. Easy to make, naturally vegan and perfect as a dip, spread or side.
Ingredients
- 450 g / 2 cups cooked chickpeas
- 2 cloves garlic
- 1 tablespoon tahini
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (pimentón)
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons olive oil
- Juice of half a lemon (about 3 tablespoons)
- 4 tablespoons water (more if needed)
Instructions
- Peel the chickpeas (optional but recommended). The thin skin on cooked chickpeas can become slightly firm as they cool, which can prevent an ultra-smooth result. Removing the skins is quick: gently squeeze each chickpea between thumb and forefinger and the chickpea will pop free. Try it once and you’ll see the difference in texture.
- Blend to a paste. Place the peeled chickpeas in a food processor and pulse until they form a coarse, dough-like paste.
- Add seasonings. Add the garlic, tahini, cumin, smoked paprika and salt. Process until the flavors are combined and the mixture becomes smoother.
- Adjust texture. With the processor running, stream in the olive oil, lemon juice and water. Continue processing until the hummus reaches your desired consistency. Depending on your food processor and the chickpeas used, you may need a little more water to achieve a silky texture.
- Finish and serve. Taste and adjust seasoning with more salt, lemon or smoked paprika if desired. Transfer to a serving dish, drizzle with olive oil and garnish with parsley, chives or an extra sprinkle of smoked paprika.
- Storage. Refrigerate leftovers in an airtight container for up to 4–5 days. Freshly made hummus will thicken in the fridge; stir in a splash of water or olive oil to loosen before serving.
Serving Suggestions and Tips
This hummus works beautifully as a dip with flatbreads, crusty bread or raw vegetables, and it makes a flavorful spread for sandwiches and wraps. For a more authentic presentation, serve with warm flatbread and a drizzle of olive oil. If you prefer less heat, use sweet smoked paprika instead of hot pimentón. To make the hummus even silkier, peel the chickpeas and use ice-cold water while processing — small additions of cold water often help achieve an exceptionally smooth creaminess.
If you use canned chickpeas, rinse and drain them well, then warm them briefly in hot water before peeling — warm chickpeas tend to release their skins more easily. If you cook dried chickpeas from scratch, reserve some of the cooking liquid (aquafaba) to thin the hummus in place of water for extra flavor and creaminess.