Tahini-Free Smoked Paprika Hummus

  • Author: Holley Grainger
  • Yield: 11/2 cups 1x
  • Category: appetizer


Liven up this tahini-free hummus or the commercial variety by adding a dash of smoked paprika to create creamy Smoked Paprika Hummus.



  • 1 15-ounce can chickpeas, rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 23 tablespoons water
  • 1 garlic cloves
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper


  1. Blend all ingredients together in a food processor for 2 minutes until very smooth, scraping down the sides every 30 seconds.
  2. Add additional water or olive oil, 1 tablespoon, at a time, as needed to reach desired consistency.
  3. Refrigerate, covered, for at least 2 hours before serving.


If you remove the skins from the chickpeas, decrease food processor time by 1 minute.