An easy hummus recipe with tahini, chickpeas and rich smoked paprika, quick and easy appetizer or snack, high in fiber and protein
I set out to make the world’s best hummus recipe. It had to be delicious, creamy and thick enough to dip a pita chip or carrot into. I experimented and finally found the right kitchen appliance to be successful in making hummus. And I found McCormick’s smoked paprika, made by smoking, drying and then grinding sweet peppers. Smoked paprika adds a rich, smokey, vibrant flavor to the hummus, making the flavor a bit unexpected.
When my family discovered hummus, we loved it. My husband took it to work as a snack every day and the children ate it almost daily when they weren’t eating my chunky homemade applesauce. I had to make a lot of hummus on a weekly basis to have enough for everyone.
However, it was difficult to get the hummus creamy with the tools I had in my kitchen. I tried making hummus with an immersion blender, regular blender and food processor. All of these tools were extremely difficult to use with a hummus recipe. It was hard to completely blend all the chickpeas and make the hummus creamy and smooth.
Then I discovered the Vitamix blender. The Vitamix became the most important tool needed for making homemade hummus. It saved me time and grief. Perhaps another high quality blender would work as well, but only the Vitamix worked to make hummus creamy with all the chickpeas blended in. It changed my life. Now I make my hummus recipe every single week in about 15 minutes (and that includes the cleanup time).
How do you make your own hummus?
To make your own hummus, you need chickpeas (also known as garbanzo beans), garlic, water, lemon juice, tahini (sesame seed paste) and spices. This recipe calls for smoked paprika and it is amazing. Blend all the ingredients together until smooth and creamy.
Most hummus recipes call for olive oil. This is optional in my recipe. I discovered how to make homemade hummus creamy without the added calories of any oils.
How do you make homemade hummus creamy?
The secret to making homemade hummus creamy is to heat the chickpeas before blending all the ingredients together. The second secret is to use a Vitamix. It has the power to keep pureeing until creaminess is achieved.
Although you can purchase canned garbanzo beans, I start with dry chickpeas. Hummus made from scratch tastes better than using garbanzo beans from a can.
I soak the chickpeas 6 to 8 hours or overnight. Then I cook them with a pressure cooker. I have a Kuhn Rikon pressure cooker. It is high quality and it only takes 10 minutes to cook the chickpeas after the pressure builds. This pressure cooker cooks chickpeas so much faster than my other pressure cookers. But be sure to follow the directions of your own pressure cooker to cook the chickpeas. Using a pressure cooker is a much quicker method than using a slow cooker or a regular pot on the stove, although these methods can be used if you do not have a pressure cooker. (If you are short on time or do not have the right equipment, use canned garbanzo beans. But heat them before beginning the recipe, so your hummus recipe will be smooth and creamy.)
Drain cooked chickpeas and use them in the recipe right away. The hot chickpeas will puree very easily, making a creamy, delicious hummus.
To make hummus in a Vitamix, add the water and lemon juice to the blender first. Next add the spices, including the smoked paprika and the tahini. Tahini is sesame seeds, ground into a butter. I do not have luck using sesame seeds in this recipe, rather than tahini. Each time I’ve used sesame seeds, the recipe is bitter.
Finally, add the warm chickpeas.
Turn the Vitamix on low and gradually increase the speed. Use the tamper to get any chickpeas stuck to the side.
Increase speed to high and blend for 45 to 60 seconds, or until all the chickpeas are blended and the hummus is smooth and creamy.
Pour into an airtight container. Don’t worry if the hummus seems too thin at this point. As it cools, it will thicken. Place container in the refrigerator and chill for at least 2 hours.
If the hummus is too thick after it cools, add water one teaspoon at a time and mix in until the right consistency is reached. Stir water in with a spoon.
If the hummus seems too thin after mixing, allow to cool. It will thicken after cooling. If it is still too thin, pour through a fine mesh strainer to get excess liquid out. This is seldom necessary.
How long does homemade hummus last in the fridge?
Homemade hummus will last a full week in the fridge. I make a large hummus recipe batch at the beginning of the week and we eat it all week. We eat some of the leftovers in the first couple of days the following week as well. I would not recommend eating it past this point, however.
Can you freeze hummus?
Earlier this year before I went out of town, I pre-made Hubby his hummus, put it in individual serving-size containers and froze them. He pulled them out each day, dethawed them and ate hummus for his snack. However, he did not think consistency or the taste was as good as fresh hummus.
Is hummus good for you?
Hummus makes a very nutritious snack, due in large part to the chickpeas, which are high in protein and fiber. Beans in general contain a rich source of fiber and increasing fiber in your diet can help reduce bad cholesterol (LDL). Chickpeas also contain essential vitamins and minerals such as iron, zinc, folate, phosphorus and B-vitamins. I learned a lot about the nutritional benefits of chickpeas at https://draxe.com/chickpeas-nutrition/.
Is hummus good for weight loss? Because of the high protein and fiber content, eating hummus, which contains chickpeas can increase satiety (the feeling of being full). This in turn, helps reduce the need to snack or eat as much and therefore can help in weight loss.
With all these amazing benefits of chickpeas and the great taste of hummus, are you ready to try Smoked Paprika Hummus Recipe?
What’s good to dip in hummus?
Pita bread slices, pita chips, regular chips, crackers, carrots, cucumbers, celery, red or green peppers, broccoli and cauliflower are good to dip in hummus. Use hummus in place of mayonnaise on a sandwich or spread it on a tortilla roll up. Thin hummus with water and use as a pasta sauce or in a potato salad. There are so many ways to eat hummus and it is so delicious and nutritious.
An easy hummus recipe with tahini, chickpeas and smoked paprika, quick and easy appetizer or snack high in fiber and protein.
- 2 1/2 cups chickpeas, cooked and warmed
- 3/4 to 1 cup water
- 2 tbsp lemon juice, freshly squeezed
- 1/4 cup tahini
- 1 garlic clove, minced
- 2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp cumin
- COMBINE water and lemon juice in a Vitamix
- ADD garlic clove, tahini and spices
- BLEND on low and then increase speed as chickpeas begin to puree. Use a tamper to get all chickpeas on the sides.
- PUREE for 45 seconds to 1 minute, or until hummus is completely pureed to your taste.
- CHILL in an airtight container for 2 hours.
- ENJOY with carrots, cucumbers, peppers, pita bread, pita chips or crackers.
What are you going to eat with your hummus? Comment below and let me know.