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Snack recipe · from the recipe book

Smoky Paprika Chickpea Hummus with Cumin Toast

Silky, tahini-rich hummus swirled with smoked paprika oil and topped with crisp spiced chickpeas, served with warm cumin-dusted whole-wheat toast.

Smoky Paprika Chickpea Hummus with Cumin Toast

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2½ tbsp40 gTahini
  • 2 tbsp30 gLemon juice
  • 2 cloves6 gGarlicpeeled
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 2 tbsp24 gOlive oildivided
  • 2½ tbsp40 gWaterice-cold
  • ¼ tsp1.5 gSalt
  • 4 slices128 gWhole-wheat breadcut into triangles
  • 1 tbsp chopped4 gFresh parsleychopped

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Set aside 50 g of the chickpeas. Toss them with one third of the olive oil and half of the smoked paprika, spread on one side of the pan and roast 10 minutes.
  3. Meanwhile, brush the bread triangles with another third of the olive oil and dust with half of the cumin.
  4. Add the bread to the other side of the pan and roast with the chickpeas 8 to 10 minutes more, until the toast is crisp and the chickpeas are browned.
  5. While they roast, blend the tahini and lemon juice in a food processor for 1 minute until creamy.
  6. Add the garlic, the remaining chickpeas, the remaining cumin, the salt and the cold water; blend 2 to 3 minutes until very smooth.
  7. Stir the remaining smoked paprika into the remaining olive oil.
  8. Spread the hummus in a shallow bowl, drizzle with the paprika oil, top with the roasted chickpeas and the parsley, and serve with the cumin toast.

Check labels: Vegan when you buy whole-wheat bread labeled vegan.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Gluten, Sesame. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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