Garlic Hummus with Smoked Paprika
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This recipe for Garlic Hummus with Smoked Paprika is one of the easiest hummus recipes I’ve made. And it’s so delicious. I could eat it every day, or almost every day. My daughters love it as well.
I had never tried hummus until just a few years ago when our daughters (The Vogts Sisters) were given some in a green room. That’s techy-talk for musicians, which is simply a lounge area for musicians or bands to hang out before and after a performance.
(Post modified with new photos on 6/23/22.)
Anyway, there was a table full of snack foods at one of their concerts, one of which was a container of hummus to eat with pita crackers. It was delicious. From that moment on, I was sold on it.
This recipe has simple ingredients, the main ones being garbanzo beans and tahini. I finally broke down and ordered some tahini on Amazon, and I’m so glad I did. It really makes a difference in hummus recipes. And technically, for those purists out there, hummus must contain tahini in it to even be called that… (ahem).
Ingredients for Garlic Hummus with Smoked Paprika
See full recipe in its entirety at the bottom of this post.
- garbanzo beans (drained with juices reserved)
- extra-virgin olive oil (divided)
- kosher salt
- ground cumin
- smoked paprika
- sesame seeds
- more extra-virgin olive oil for topping before serving
Instructions for Making This Recipe
Gather your equipment and ingredients and have everything close at hand on the counter or table.
Drain the garbanzo beans (reserve at least half of the liquid to use in the recipe as desired.) Peel and slice garlic. Squeeze the juice of one lemon.
Depending on how strong the fresh garlic is, I may opt to use canned minced garlic instead. Feel free to use bottled lemon juice, if desired, as well.
Place drained garbanzo beans, tahini, sliced garlic, lemon juice, 2 tablespoons extra-virgin olive oil, kosher salt, ground cumin, and half of the reserved juice from the garbanzo beans in a blender or food processor. (Can I just say how much I love my KitchenAid K400 Blender!)
Pulse on medium speed until the mixture is crushed and blended together.
Depending on how thick or thin you like your spread, you may opt to add more reserved bean juice at this time. Continue to blend until the hummus is nice and smooth.
Using a rubber spatula, scoop hummus into a pretty serving dish. Drizzle with 1-2 tablespoons extra-virgin olive oil. Then sprinkle with smoked paprika and sesame seeds.
I must say that the smoked paprika gives this recipe a lovely smoky scent and taste that I think you will love. We really do. If you don’t have smoked paprika, feel free to use regular paprika.
Cover with plastic wrap and refrigerate until ready to use. You may store the dip for up to one week in the refrigerator.
Serve as an appetizer or snack with pita bread and/or crackers. This dip also goes really well with a cheese or charcuterie board for a holiday gathering.
As you may notice in some of my photos, I sometimes forget to add the olive oil to the dip. Trust me and add the olive oil. It makes it so delicious!
Garlic Hummus with Smoked Paprika
- Gather your equipment and ingredients and have everything close at hand on the counter or table.
- Drain the garbanzo beans (reserve the liquid to use in the recipe as desired.) Peel and slice garlic. Squeeze the juice of one lemon.
- Place drained garbanzo beans, tahini, sliced garlic, lemon juice, 2 tablespoons extra-virgin olive oil, kosher salt, and ground cumin in a blender or food processor. Add in half of the reserved juice from garbanzo beans.
- Pulse on medium speed until mixture is crushed and blended together.
- Depending on how thick or thin you like your spread, you may add more bean juice, as desired. Continue to blend until nice and smooth.
- Using a rubber spatula, place hummus in a pretty serving dish. Drizzle with the remaining olive oil, then sprinkle with smoked paprika and sesame seeds.
- Store covered in refrigerator until ready to use. You may store the dip for up to one week in the refrigerator.
- When ready to serve, drizzle 1-2 tablespoons of extra-virgin olive oil over the top. Serve with pita bread, crackers, and fresh vegetables for dipping. Serves 6-8.