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Smoky Paprika White Bean Hummus with Crudités

A creamy, smoky white bean and tahini hummus with garlic, cumin and a paprika-oil drizzle, served with crisp, cool raw vegetables for scooping.

Smoky Paprika White Bean Hummus with Crudités

Ingredients

  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 2½ tbsp40 gTahinistirred well
  • 2 tbsp30 gLemon juice
  • 2 cloves6 gGarlicpeeled
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked, divided
  • ½ tsp1 gGround cumin
  • ¼ tsp2 gSalt
  • 3 tbsp45 gWaterice-cold
  • 1½ tbsp20 gOlive oildivided
  • 1½ tbsp chopped5 gFresh parsleychopped
  • 2 cups sliced200 gCucumbercut into spears
  • 3 medium180 gCarrotspeeled and cut into sticks
  • 1 medium119 gGreen bell peppercut into strips
  • 3 stalks120 gCelerycut into sticks
  • 1⅓ cups florets150 gCauliflowercut into small florets

Steps

  1. Prepare the cucumber, carrot, green bell pepper, celery and cauliflower, then chill them while you make the dip.
  2. In a blender, combine the great northern beans, tahini, lemon juice, garlic, cumin, salt and about four-fifths of the smoked paprika.
  3. Blend, adding the ice-cold water a little at a time and scraping down the sides, until very smooth and fluffy, about 2 minutes.
  4. Add half of the olive oil and blend 20 seconds more.
  5. In a small bowl, stir the remaining half of the olive oil with the remaining smoked paprika to make a smoky oil.
  6. Spread the hummus in a shallow bowl, make a swirl in the top, drizzle with the smoky oil and sprinkle with the parsley.
  7. Serve with the cucumber, carrot, green bell pepper, celery and cauliflower for dipping.

Contains: Sesame.

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

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