When you’ve made as many variations of hummus as I have, it’s hard to imagine that I can still get excited about yet another flavour of hummus. This is the smoky roasted chickpea hummus and it’s presently my favourite kind of hummus; it is quite possibly the hummus to end all hummus (hummuses, hummi?).
I know it’s hard not to roll your eyes at that, but stay with me here.
This hummus combines deliciously roasted chickpea with zesty lemon, nutty tahini, garlic and spices; this makes for a wonderfully moreish and intensely flavourful condiment.
The chickpeas are roasted in smoked paprika and nutritional yeast with a dash of cumin and drizzle of olive oil.
I have the perfect recipe for classic hummus, it’s from the Jerusalem cookbook and I’ve been using it for the past several years. Most of the hummus I make uses that recipe as its touchstone. It’s genius in its simplicity and perfect in a way that helps you appreciate what good hummus is. Working off that, is how this hummus came into existence.
With all its refinement and add-ons, this is still a simple hummus at heart with a few simple flavourful ingredients.
If you thought harissa and smoked paprika made an enticing pairing in this hummus, you’ll love the deep smoky flavour of smoked paprika when roasted with chickpeas. It adds a warmth of (smoky) tanginess that harmonizes exceptionally with rest of the ingredients.
I know I say this every time I write about chickpeas (and other legumes), but do cook your own beans if you can. It’s cost-efficient and more flavourful than canned beans – which are still very good, and it’s very easy to do. This recipe would be a good place to try since there’s little risk for overcooking the beans; it’s all going in the food processor.
One other reason to cook your own chickpeas is that you can reserve the liquid from the cooked beans and use it in the recipe where it calls for water; that is what I do.
The texture of the hummus because it’s from roasted chickpea is robust and light, as opposed to the velvety smooth texture of traditional hummus – I do like this texture; personally, I think it’s the perfect consistency for grain bowls, chips and crudités.
Smoky Roasted Chickpea Hummus
A smoky and deeply flavourful hummus made with roasted chickpea and lots of smoked paprika
For roasting chickpea:
- 3 1/2 cups cooked chickpeas (from about 1 1/4 dried or 2 15oz canned chickpeas)
- 1/2 teaspoon sea salt, or to taste
- 1 teaspoon ground cumin
- 1 tablespoon smoked paprika
- 2 tablespoons nutritional yeast
- 1 tablespoon extra-virgin olive oil
For making hummus
- 3 garlic cloves, crushed
- 1/2 cup tahini paste
- 3 – 4 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 2 – 3 cups cold water, vegetable broth or reserved liquid from cooked chickpeas
- Salt to taste
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper
- Place chickpea in a sieve over a large bowl (or put them directly in the bowl)
- Sprinkle salt, cumin, paprika and nutritional yeast over chickpea and mix to combine
- Drizzle olive oil over, mix to coat evenly and shake off excess (if using a sieve)
- Spread chickpea in an even layer on parchment lined baking sheet.
- Bake in oven for 30 – 35 minutes, until chickpeas are golden brown, stir once halfway through
- Let roasted chickpeas cool a little before transferring to food processor, set aside 2 tablespoons for serving
- Using a food processor, combine chickpeas, garlic, tahini and lemon juice together and process until a thick paste forms
- While machine is running drizzle in olive oil and the reserved liquid, a little at a time until desired consistency is reached, and mixture is smooth and creamy
- Serve drizzled with more olive oil, a sprinkle of smoked paprika and the reserved roasted chickpeas
- To store, keep in an airtight jar and top with a layer of olive oil. Hummus will keep in the fridge for up to a week or more
- Cook your own chickpea using this guide (scroll to recipe) and use the cooking liquid from the chickpeas in your hummus.
Nutrition Information:Yield: 14 Serving Size: 3 tablespoons
Amount Per Serving: Calories: 259Total Fat: 9.8gSaturated Fat: 1.3gSodium: 92mgCarbohydrates: 33.4gFiber: 10.1gProtein: 11.9g
The nutritional labels are a product of online calculators such as verywellfit. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.