Smoky Hummus
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
Ever since I discovered how to make hummus smoky and deep, I haven't bought store bought versions. This recipe comes together in just fifteen minutes and costs barely anything to make. The chickpeas are packed with plant based protein and fiber, keeping you satisfied long after snacking. What makes this version special is the combination of smoked paprika and chipotle pepper, which give it a beautiful complexity that tastes like you spent hours in the kitchen. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- 400 gcanned chickpeas(drained and rinsed)
- 60 mltahini
- 45 mllemon juice(fresh squeezed)
- 3garlic cloves(minced)
- 2 gsmoked paprika
- 1chipotle pepper in adobo(chopped)
- 30 mlextra virgin olive oil
- 60 mlwater(or more as needed)
- 3 gsea salt
- 1 gcumin
Detail level
Instructions
- 1
Add the drained chickpeas, tahini, lemon juice, and minced garlic to your food processor.
Tip: Fresh lemon juice makes a noticeable difference in flavor compared to bottled.
- 2
Pulse everything together until roughly combined, then add the smoked paprika, chipotle pepper, salt, and cumin.
Tip: Start with half the chipotle if you prefer milder heat.
- 3
Blend on medium speed for about 2 minutes until the mixture starts becoming smooth and creamy.
- 4
Drizzle in the olive oil while the processor is running and continue blending for another minute.
Tip: This helps achieve that silky texture.
- 5
Pour in the water gradually while blending until you reach your desired consistency, adding more if needed.
Tip: Hummus thickens slightly as it sits, so don't make it too thin initially.
- 6
Taste and adjust seasonings with extra salt, lemon juice, or smoked paprika to your preference.
Tip: The flavors develop more after a few hours in the fridge.
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