Smoked Paprika Hummus

Smoked Paprika Hummus

Recipe courtesy of Jonathan Spice



  • 1 x 400gm Tin Chick peas (drained)
  • 30ml Lemon Juice
  • 120 ml EVOO
  • 1 level Tsp Smoked Paprika
  • Salt & Pepper (pinch of each)
  • Focaccia, sourdough or ciabatta loaf



  1. Drain the chickpeas and place into a bowl, add the lemon juice, 100 ml of the EVOO, salt & pepper.
  2. With the remaining 20ml of EVOO, add to a small pan and heat, and add the smoked paprika and simmer on a low heat for approx. 20 seconds. This will help to cook down the spice and increase the flavour.
  3. Once done add to the other ingredients.
  4. Blend all together with a hand wand, blitz until all smooth.
  5. Best made the day before you need it.
  6. If you want your hummus to be a little thicker, just reduce the olive oil by 20 ml.



Serve hummus in a bowl with a little paprika sprinkled over top, with warm slices of bread.