Smoked Paprika Crunchy Chickpea Hummus, Vegan + Gluten-Free
When I first started following a plant-based diet, my go-to, never-fail snack was always hummus.
There were often times when I felt overwhelmed by recipes in vegan cookbooks or had no clue what to buy at the grocery store and during those times I always turned to…hummus!
I’ve shared quite a few hummus variations on the blog (chocolate, coconut) and today I’m back with totally new chickpea creation. This Vegan, Gluten-Free Smoked Paprika Crunchy Chickpea Hummus is super flavorful and features a dramatic contrast in texture- from the crunchy chickpeas to the creamy hummus.
Smoked paprika has just recently become a staple in my kitchen so right now I’m a little obsessed with putting it on just about everything. It brings a little bit of spice and a deep smoke flavor that isn’t always easy to come by outside outside of foods that have been barbecued.
This hummus makes the perfect addition to sandwiches, wraps, salads or simply enjoyed on it’s own with carrot sticks and crackers.
- 1.5 cups cooked chickpeas (1 15oz can)
- 1 tbs olive oil
- ⅛ tsp smoked paprika
- juice of half a lemon
- 1 clove garlic
- 3 tbs tahini
- 2 tbs olive oil
- salt and pepper to taste
- 1-2 tbs water, added as needed to blend
- Preheat oven to 400°.
- Toss ¼ cup of chickpeas with 1 tbs olive oil and smoked paprika. Spread over baking sheet and bake for 30-35 minutes, until crispy.
- Combine the rest of the chickpeas in the blender with remaining ingredients until smooth.
- Transfer to plate, sprinkle crunchy chickpeas and extra smoked paprika on top.
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Gorgeous recipe! I love me some spicy hummus!