Smoked Paprika Hummus



Serving size

1/2 cup
<30 minutes
60 minutes

This recipe can easily be multiplied and keeps well, refrigerated,for 4 – 5 days if tightly covered.

Smoked Paprika Hummus


1 15 ounce can Canned no salt added chickpeas (drained
1 1/2 tsp.. Smoked paprika
1 Tbsp. Tahini
1/2 lemon yields Lemon juice
1/2 cup Nonfat Greek Yogurt
1/2 tsp. Salt
1 Tbsp. Fresh dill (or 1 tsp. dried dill)


Place the garbanzo beans, smoked paprika, tahini, lemon juice, yogurt, and salt in a food processor and process until almost smooth.

Add the dill and pulse the food processor until the hummus is smooth.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the yogurt.


This is a low sodium recipe.

Recipe Notes

At the Goldring Center for Culinary Medicine we are always saying, “We love legumes.” It’s become something of a joke, but also a funny tag line.

One of our favorite ways to use legumes is in hummus. Yes, the traditional garbanzo bean and tahini hummus is great, and an excellent option when traveling (hummus and veggies with a side salad), but this recipe can be so much more. If you think about how hummus is constructed – legumes with some fat, some acid, salt, and seasonings, you can really get creative. And it is super simple: open a can of no-salt-added beans, toss them in the food processor with a few other ingredients, and you are good to go.

We tasted this Smoked Paprika Hummus recently while traveling. It was pretty good, but pretty greasy. Using a bit less fat (tahini or olive oil) in our hummus makes the flavor of the bean come through better and the texture is creamier, not soupy.

We were surprised at how little smoked paprika it took to make the flavor come through. That said, the dish was still lacking something, just like the one I had in the restaurant. The fresh dill really makes the smoked paprika flavor pop. Dried dill would work, as well – just use 1 teaspoon instead of 1 tablespoon.

"A little bad taste is like a nice dash of paprika."

Dorothy Parker