Smoky Hummus

Ingredients

• 2 canschickpeas, drained and rinsed
• 2lemons, juiced
• 60 ml (¼ cup)extra-virgin olive oil
• 2 tablespoonstahini
• 4 clovesgarlic, smashed
• 1 teaspoonsmoked paprika
• 1 teaspoonsea salt

Instructions

1. 1

   Blend the first can

   Purée the first can of chickpeas with the other ingredients so the garlic is blended thoroughly. Adding the second can afterwards lets you control the final texture; this hummus is intended to retain some texture.

2. 2

   Finish the hummus

   Working with one clove at a time, place the garlic on a chopping board and set the flat side of a heavy knife over it, with the sharp edge pointing away. Strike the side of the knife with your fist to loosen the papery skin and crush the clove. Put the first can of drained chickpeas in a food processor with the lemon juice, olive oil, tahini, garlic, smoked paprika and salt; pulse until very smooth. Before draining the second can, save 1 tablespoon of its liquid, then drain the rest. Add the second can and the reserved liquid, and pulse to the consistency you like. If it is still too thick, add 1–2 tablespoons of water as needed. The garlic flavour will become stronger after a few hours; if the hummus still tastes too starchy, add another squeeze of lemon juice. Finish with extra smoked paprika for garnish.

What is smoky hummus?

Hummus is a chickpea and tahini dip associated with the cuisines of the eastern Mediterranean and Middle East. This version builds on the familiar combination of garlic, lemon and olive oil, with smoked paprika giving it a savoury, smoky note.

Blending the first can until smooth, then pulsing in the second, makes it possible to keep the finished dip a little textured.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 7g protein, 22g carbs, 10g fat.

Chickpeas provide most of the carbohydrates, fibre and protein, while olive oil and tahini account for much of the fat. Pair a serving with crunchy vegetables or a salad for a plate with more variety in texture.

The ingredients that shape the flavour

Chickpeas: Using two cans keeps this recipe convenient, while rinsing them helps remove the canning liquid from the beans.

Lemon and tahini: Lemon brings brightness, and tahini adds a nutty depth. Taste the finished hummus before adding extra lemon, since the garlic flavour develops as it stands.

Smoked paprika: It gives the dip its defining smoky character. A little extra sprinkled on top also makes a simple garnish.

Why blend in two stages

First batch: The first can is puréed with the other ingredients until smooth, which helps break down the smashed garlic evenly.

Second batch: Pulsing in the remaining chickpeas afterwards gives you more say over the texture. Stop when the dip is as smooth or chunky as you prefer.

Getting the consistency right

Reserve 1 tablespoon of liquid from the second can before draining it; the recipe uses this to loosen the hummus as the beans are blended in. If it is still too thick, add water 1 tablespoon at a time, up to 2 tablespoons as needed.

For a smooth first batch, pulse until no obvious pieces of garlic remain. After adding the second can, use short pulses and check the texture between them.

Let the flavour settle

The garlic becomes more pronounced over the next few hours, so the hummus may taste different after resting. If it seems too starchy once blended, the recipe suggests adding another squeeze of lemon juice.

Set aside a little extra smoked paprika for the finish, and taste before serving so you can judge the balance of lemon, salt and smoke.

Serving ideas

Spread the hummus on toast and top with sliced cucumber for a quick snack. It also makes a handy wrap filling with crunchy vegetables such as cabbage, bell peppers and cucumber.

Serve it as a dip with raw vegetables or alongside flatbread. Add the paprika garnish just before it goes to the table.

Recipe notes & tips

• Reserve the tablespoon of chickpea liquid before draining the second can.
• Pulse the second batch in short bursts to keep some texture.
• Add water gradually, using no more than 2 tablespoons as needed.
• Taste again after the hummus has rested, as the garlic flavour can intensify.
• Keep a little extra smoked paprika aside for the garnish.

Variations

• More lemon: Add another squeeze of lemon juice if the finished hummus tastes too starchy.
• Smoother texture: Continue blending after adding the second can until the chickpeas are fully puréed.
• Chunkier texture: Use brief pulses once the second can is added and stop while some chickpea pieces remain.
• Extra smoky finish: Sprinkle more smoked paprika over the top just before serving.
• Wrap filling: Spread the hummus on a tortilla and add crunchy cabbage, bell peppers and cucumber.

Common mistakes to avoid

• Adding both cans at once: Blend the first can with the other ingredients, then add the second to control the texture.
• Forgetting the reserved liquid: Save 1 tablespoon from the second can before draining it.
• Adding too much water: Start with 1 tablespoon and add more only if the hummus is still too thick.
• Leaving large garlic pieces: Purée the first batch until very smooth before adding the second can.
• Judging the garlic too soon: Its flavour strengthens over a few hours, so taste again after resting.

How to store

Store the hummus in a covered container in the fridge and use within 3–4 days. Stir before serving; it is usually best served cold or at room temperature rather than reheated.

Frequently asked questions