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Smoky Paprika Hummus with Cucumber and Carrots

Silky, garlicky chickpea hummus warmed with smoked paprika and cumin, finished with a paprika oil drizzle and served with cool, crunchy cucumber and carrot sticks.

Smoky Paprika Hummus with Cucumber and Carrots

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 3 tbsp45 gTahinistirred well
  • 2 tbsp30 gLemon juice
  • 2 cloves6 gGarlicpeeled
  • 3 tbsp45 gWaterice-cold
  • 1½ tbsp20 gOlive oildivided
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked, divided
  • ½ tsp1 gGround cumin
  • ¼ tsp2 gSalt
  • 2½ tsp chopped3 gFresh parsleyfinely chopped
  • 1 medium (8 in.)300 gCucumbercut into sticks
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Prepare the vegetables first: cut the cucumber and carrot into sticks and chill them while you make the hummus.
  2. Add the tahini and lemon juice to the blender and blend for 30 seconds until creamy.
  3. Add the garlic, the cumin, the salt and three-quarters of the smoked paprika, and blend briefly.
  4. Add the chickpeas and half of the olive oil, then blend, pouring in the ice-cold water a little at a time and scraping down the sides, until very smooth, about 2 minutes.
  5. In a small bowl, stir the remaining half of the olive oil with the remaining quarter of the smoked paprika to make a paprika oil.
  6. Spoon the hummus into a shallow bowl, swirl a well in the top, drizzle with the paprika oil and sprinkle with the parsley.
  7. Serve with the cucumber and carrot sticks for dipping.

Contains: Sesame.

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

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