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    Home » Uncategorized

    Creamy and Smooth Hummus with Smoked Paprika

    Published: May 13, 2015 · Modified: Jan 3, 2019 by Gloria - The Greedy Vegan · This post may contain affiliate links · 4 Comments

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    Since hummus has always been a favourite of mine I relish the fact that today is May 13th. It is the 4th international hummus day. To participate you just need to eat hummus and you can so easily make your own. I already posted a recipe for the basic smooth and fluffy hummus. The following recipe is the usual style hummus with a twist - hummus with smoked paprika.

    creamy hummus with smoked paprika

    Since today is special I decided to not only share how to make hummus otherworldly smooth but also my favourite flavour combination for hummus.  It is a nice balance of smoked paprika, cumin and lemon. If you love hummus as much as I do then you have to try this deliciously creamy version with subtle smokey flavour! This recipe calls for cooked chickpeas. I wrote a post about cooking and freezing chickpeas but if you are in a hurry you can use canned chick peas.  It is so easy to make your own hummus, there is no reason to buy it at all. 

    hummus with smoked paprika

    Creamy and Smooth Hummus with Smoked Paprika

    The Greedy Vegan
    Ingredients : metric ( imperial )
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Side
    Cuisine Vegan

    Ingredients
      

    • 450 g 2 cups cooked chickpeas
    • 2 cloves of garlic
    • 1 tablespoon tahini
    • 1 teaspoon cumin
    • 1 teaspoon smoked paprika pimenton
    • ½ teaspoon salt
    • 2 tablespoon olive oil
    • juice of half a lemon – about 3 tbsp
    • 4 tablespoon water
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    Instructions
     

    • It might seem strange at first to mention that the chickpeas should be peeled. The reason for needing peeled chickpeas is that the skin of chickpeas hardens when they are cooled down. Even when you are as quick as possible they still cool slightly before you can turn on the food processor. So before you wonder if you need a peeler and who in their right mind would do this, let me tell you one thing: don't question it, just try it once. We waste so much time on nonsense without questioning it, why not use our time to create something truly delicious? Peeling the chickpeas is as simple as it gets. You just slightly squeeze them between your thumb and index-finger and they pop right out of their peel.

    • Transfer them into a food processor and blend for a few minutes until you get a dough like consistency. Add the garlic, cumin, smoked paprika and salt. Process for a few minutes before adding the rest of the ingredients. Process the hummus to desired consistency. Depending on your food processor and the chickpeas you might need more water.

    • You can eat the hummus straight away or let it chill in the fridge. Serve with a drizzle of olive oil and garnish with parsley or fresh chive flowers - if you have. Serve it with flat bread for a more authentic feel but you might as well serve it with cut vegetables or spread it on anything as snack.
    Tried this recipe?Let us know how it was!

     

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    Reader Interactions

    Comments

    1. Nana

      May 20, 2016 at 9:33 am

      I bought smoked paprika today for the first time. It smells like pepperoni. That freaked me out. Is that normal? Is there meat in it?

      Reply
      • Gloria

        May 23, 2016 at 6:28 pm

        Ha! Had the same experience when I tried that spice for the first time. It is the other way around. Smoked paprika is in most deli meats like pepperoni. Smoked paprika is what the name suggests: smoked paprika. - Love, G.

        Reply
    2. Dan

      May 22, 2016 at 4:06 pm

      My brother suggested I might like this website. Thanks for the recipes!

      Reply
    3. Chan

      November 02, 2016 at 2:41 am

      I loved the taste of it just wish it was a red colour!

      Reply

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    Hi there, I'm slightly obsessed with food, vegan by heart and mommy of a Beagle. I like my food to be affordable and easy to cook. But that doesn't mean that I don't indulge whenever I can; since after all ...

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