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.
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. And of course, I had to come up with a homemade recipe for it.
This simple recipe has a few special ingredients, the main ones being garbanzo beans, tahini, and smoked paprika. 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).
Hummus makes a great dip to serve on an appetizer plate or table. It goes well with crackers, pita chips, breadsticks, and fresh vegetables. Once you make this recipe, I believe you’ll return to it over and over again!
Ingredients for Garlic Hummus with Smoked Paprika
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Instructions for Making This Recipe
Gather your equipment and ingredients and have everything close at hand on the counter or table.
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Drain the garbanzo beans (reserve at least half of the liquid to use in the recipe as desired.) Peel and mince 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.
Make the Hummus
Place drained garbanzo beans, tahini, minced 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.
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Garlic Hummus with Smoked Paprika
Ingredients
- 16 oz garbanzo beans drained with juices reserved
- 1/4 cup tahini
- 2 cloves garlic
- 1 whole lemon
- 4 tablespoons extra-virgin olive oil divided
- 1 teaspoon kosher salt
- 1 1/2 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- 1 tablespoon sesame seeds
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Instructions Click to Start Cooking
- Gather your equipment and ingredients and have everything close at hand on the counter or table.
- Drain 16 oz (453.59 g) garbanzo beans (reserve the liquid to use in the recipe as desired.)
- Peel and minced 2 cloves (2 cloves) garlic.
- Squeeze the juice of 1 whole (1 whole) lemon.
- Place the drained garbanzo beans, 1/4 cup (60 g) tahini, minced garlic, lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon (4.93 ml) kosher salt, and 1 1/2 teaspoon (7.39 ml) 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 3/4 teaspoon (3.7 ml) smoked paprika and 1 tablespoon (14.79 ml) 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, you may drizzle an extra 1-2 tablespoons olive oil over the top. Serve with pita bread, crackers, and fresh vegetables for dipping. Serves 6-8.
This looks so delicious and a good one for get-togethers to impress your guests!
Not so much to impress, but it certainly is yummy. I’m planning to make it this weekend for a small family gathering.