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For my plant-based friends, here is an oil-free Smoked Paprika Hummus recipe full of flavor. Paprika also adds a unique color to this delicious spread.
Hey there, it’s me and I’ve got another bean-based recipe for you with this Smoked Paprika Hummus. I used canned, cooked chickpeas, and I sometimes find that the canned beans are easier to digest than when I home cook them. Also, I think blending beans into a hummus or spread also increases their digestibility.
Have you ever had smoked or sweet paprika? It provides the most wonderful flavor. I was lucky enough to enjoy it during my travels to Budapest, Hungary. It’s a delightful spice that it underused in the States!Print
An oil-free hummus recipe full of flavor.
- 2 15-ounce cans garbanzo beans
- 2 tablespoons tahini
- 2 teaspoons low-sodium miso paste
- 2 medium lemons
- 1 shallot
- 1 garlic clove
- 1 ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Rinse and drain beans and add to the bowl of a food processor, along with the tahini and miso paste.
- Squeeze juice from lemons and pour into a food processor.
- Chop the shallot roughly and mince the garlic. Add to the food processor, along with the paprika and ground cumin.
- Turn on the food processor and let it run for about 15-20 seconds, or until the ingredients are fully incorporated. Serve at room temperature or chilled.
- Store tightly covered in the refrigerator for up to 3 days.
I wanted to note that I’ve heard some concern that smoked paprika might not be healthful taking into account the smoked aspect (i.e. smoking foods increases carcinogens which we then consume). If you have this concern about paprika, then I might suggest that you simply substitute sweet paprika for the smoked variety.
Enjoy this oil-free Smoked Paprika Hummus, perfect for my whole foods, plant-based friends!
Lastly, don’t forget to pin this recipe to your favorite oil-free recipe board on Pinterest!