Creamy and Smooth Hummus with Smoked Paprika

Course: Side
Cuisine: Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Author: The Greedy Vegan
Ingredients : metric ( imperial )
Print Recipe


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


  • 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.