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Sweet Paprika Homemade Hummus Recipe

Sweet Paprika Homemade Hummus Recipe

10 minutes to make, healthy and creamy Sweet Paprika Homemade Hummus Recipe that will transport to you to the Mediterranean.
Course Side Dish
Cuisine Mediterranean
Diet Vegan
Fridge Life? 3 days
Freezable? 3 months
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 114kcal
Author Dora


  • 1 can chickpeas (about 9 oz or 250 g weight when drained)
  • 3 tbsp lemon juice
  • 2 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • ½ tsp dried cumin
  • 1 tsp dried sweet paprika
  • 1 garlic clove
  • 2 ice cubes
  • ½ tsp salt

For garnish

  • 1 tsp fresh parsley
  • 1 tsp pine nuts


  • If using canned chickpeas place them in a pot of water and bring to boil for 10 minutes. If using dry chickpeas soak them overnight and boil them for 2 hours the next day.
  • Drain the chickpeas, wash out with cold water and rub them with your hands so the skin comes of easily. Peel the skin.
  • Place in a food processor and blend until smooth.
  • Once smooth add all the rest of ingredients (except the ice cubes) until everything is mixed.
  • Add the ice cubes and mix until you reach your desired creamy consistency. If you need to, keep adding more ice cubes.
  • Garnish with olive oil, parsely, and pine nuts and serve with warm pitta bread.


Storage: up to 3 days in the fridge; can be frozen up to 3 months. 
Tip: Ice cube tip from FeelGoodFoodie


Serving: 1jar | Calories: 114kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 294mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg