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–+ servings
smoked paprika hummus

Smoked paprika hummus

Print Recipe
Easy to make, vegan and super creamy and delicious
Course dip, Side Dish
Cuisine Middle eastern
Keyword chickpeas, garlic, smoked paprika
Diet Gluten free, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 portion
Calories 1073
Author Simone

Equipment

  • blender
  • Food processor

Ingredients

  • 1 red pepper roasted (you can use the ones in a jar or make them fresh)
  • 400 gr chickpeas from a can, rinsed and drained
  • 2 tsp ground cumin
  • 20 ml lemon juice
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika ground, the spicy version
  • 2 cloves garlic
  • 4 tbsp tahini or you can use 5 tbsp roasted sesameseeds
  • cayennepepper to taste
  • extra virgin olive oil as much as needed

Instructions

  • Rinse the chickpeas and leave them to drain. if you do not use the tahini, you ground the sesameseeds in a blender until they release the oil. It needs to look a little bit like peanutbutter. Add a few drops of oil to get the process going if needed.
  • Put the rest of the ingredients in a blender or stick blender and mix until you have a fairly even puree. Taste and add some extra salt, lemon or cayenne pepper where needed
  • Put the hummus in a bowl and drizzle some oliveoil on top and sprinkle with some cayenne pepper. You can keep the hummus for a few days in the fridge. Serve at roomtemperature.

Notes

Nutritional value is for the entire portion

Nutrition

Calories: 1073kcal | Carbohydrates: 135g | Protein: 48g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 15g | Sodium: 1225mg | Potassium: 1830mg | Fiber: 37g | Sugar: 25g | Vitamin A: 4419IU | Vitamin C: 170mg | Calcium: 341mg | Iron: 18mg