This healthy smoky hummus recipe is a tasty spread that everyone will love. There’s a slight kick of spice, but not too much. It’s a perfect snack for crackers, air fryer tortilla chips, or serve it as a condiment on your favorite sandwiches, like black bean burgers.
I love throwing parties. The thing I learned a long time ago is to make sure you make a lot of easy finger foods. This is important because if you spend your time making a bunch of complicated recipes, you’ll be so tired come party time, you won’t enjoy it. Focus on dishes that can be made the day before. That way you get to enjoy the party, too.
That’s one reason I love creating a simple hummus recipes, like this one!
Why This Recipe is a Winner
- A sweet yellow onion is cooked in olive oil until tender, creating a subtle, savory onion flavor
- Smoked paprika adds the perfect smoky flavor to this hummus
- Soy sauce adds a dash of umami flavor, making every bite irresistibly delicious!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Olive oil
- Onion — I recommend using a yellow onion.
- Garlic — You’ll need 1 to 2 cloves of garlic.
- Chickpeas — I use a 15-ounce can for this recipe.
- Tahini — This is a paste made from sesame seeds. You can find it in health food stores, in the international aisle, or online.
- Lemon juice — Use freshly squeezed lemon juice or bottled.
- Soy Sauce — If you have gluten sensitivity, you can substitute tamari, Bragg liquid aminos, or coconut aminos.
- Tobasco — A little splash of hot sauce adds a lot to this dip. I prefer Chipotle Tabasco, but any flavor of tabasco will do.
- Smoked paprika — You can find smoked paprika in the spices aisle at most grocery stores or online.
- Garnish — I like to add a drizzle of olive oil and black or white sesame seeds on top of the finished hummus.
How to Make Smoky Hummus
You can make this healthy smoky hummus in just 15 minutes!
- Cook onions and garlic in an oiled skillet until tender.
- Place the chickpeas, tahini, lemon juice, and soy sauce in a blender or food processor and pulse until the beans are mostly smooth.
- Add the grilled onions and garlic (including oil if there’s any leftover in the skillet), tabasco, and paprika. Pulse until smooth.
Store leftovers in an airtight container in the fridge for up to 5 days. This dip can be frozen as well. Transfer it to a freezer-safe container where it can be frozen for up to 2 months.
Serve hummus with additional olive oil, tabasco and sesame seeds drizzled over the top. You can have any of the following on the side:
- Thinly sliced veggies, like carrots and celery
- Air Fryer Tortilla Chips
- Pita chips
- Vegan Garlic Bread
More Hummus Recipes
Is Hummus Healthy?
Hummus delivers a healthy plant-based dose of both fiber and protein. Hummus delivers 5 grams of protein and 4 grams of fiber in each delicious half-cup serving.
- 1 tablespoon olive oil
- ½ cup onion peeled and chopped
- 2 cloves garlic peeled and chopped
- 15 oz chickpeas rinsed and drained
- ¼ cup tahini
- ¼ cup lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon chipotle tabasco
- 1 teaspoon smoked paprika
- sesame seeds
- Heat oil in a skillet over medium heat. Add the chopped onions and cook until slightly translucent, about 5 minutes. Add the garlic and turn the heat off.
- Place the chickpeas, tahini, lemon juice, and soy sauce (or gluten-free alternative) in a blender or food processor. Pulse until the beans are mostly smooth. Remove the lid and push down any ingredients on the side of the bowl and pulse again.
- Add the grilled onions and garlic (including oil if there's any leftover in the skillet), and the tabasco and paprika. Pulse until smooth.
- Serve with additional olive oil, tabasco and sesame seeds drizzled over the top.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.