Recipe: Smoked Paprika Hummus (using dried chickpeas)



  • 200g (1 cup) chickpeas (cooked)
  • 3 tablespoons tahini
  • 1/2 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 large clove of garlic
  • 4 tablespoons water
  • 3 tablespoons lemon juice


  1. Cover the dried chickpeas with about 2 inches of water and use a large enough bowl to allow chickpeas to double in size. Soak for at least 8 hours.
  2. Drain the water and rinse the beans. Transfer the soaked chickpeas to a large saucepan or a small pot and cover with about 2 inches of water.
  3. Bring the water to boil, then reduce the heat slightly and simmer until they reach your desired tenderness, anywhere between 1 and 1/2 to 2 hours.
  4. Drain and let cool
  5. Once your chickpeas are cooked and cooled juice the lemons and discard the skins.
  6. Blend all the ingredients together using either a food processor, jug blender or hand blender – until creamy smooth.
  7. You can eat this right away, although it works best when chilled first. Serves well with pitta bread, crackers or with salad.