Paprika Hummus Dip is amazing. I love hummus! And, I’ve found another hummus dip recipe I think you’ll love. This is a great way to eat raw veggies. It’s healthy, low calorie, gluten and dairy free, and delicious! Hummus is so easy to make, too.

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You can usually have this made and ready to serve in about 15 minutes. It’s great for potlucks and family outings if you’re wanting to bring a healthy snack along and avoid all the high calorie items. I think this would be great to take along in the car for long drives. If you have all your veggies pre-cut it’s very easy to work with.

I like to keep this as a snack in the refrigerator with lots of fresh veggies ready, then I’m not tempted to eat garbage. This is a great dip to take to parties of any kind or to have on hand for your kids when they get home from school and are starving!

While hummus is traditionally served with pita chips, I like to serve hummus with fresh veggies as it’s healthier and lower calorie than pita bread or chips. I recommend the following as great options to serve with this fantastic dip: carrot chips, sugar snap peas, snow pea pods, radish slices, julienned golden beets or jicama, bell pepper strips (red, orange, and yellow are best), yellow squash or zucchini slices, grape tomatoes, cauliflower or broccoli florets, even chunks of cheese.

I found this recipe at FoodNetwork.com and it is one of Dave Lieberman’s recipes. I have made several changes to better reflect my palate and to increase the flavors. If you are partial to spicy foods, I recommend increasing the cumin, paprika, black pepper and parsley in this dip as I have. I think you will enjoy this hummus recipe.

When I originally published this recipe in November 2012, it was way before I purchased my Canon camera so I could take better pictures. I’ve been remaking old blog recipes so I can retake the pictures and exchange them with the inferior, poor quality pictures initially posted.

We had some friends in our Sunday school class recently move into a new home so I took them a meal. They requested healthy food options, so I thought Paprika Hummus Dip would be a nice snack for them to nibble on whenever they got hungry while unpacking. These pictures (taken May 2015) were so much better than the first time around. Hopefully, you’ll think so too.

Paprika Hummus Dip has wonderful Middle Eastern flavors.

Serve Paprika Hummus Dip with veggie dippers like carrot chips, broccoli florets, and sugar snap peas for a wonderful, low calorie, gluten free and vegan snack.

The rich savory flavors of paprika and parsley season this wonderful hummus recipe.

Here’s what I did.

I used these ingredients.

Drain and rinse chick peas or garbanzo beans. Then mash them on a plate with a fork. 

Place garbanzo beans in a blender or food processor. Add olive oil, a heaping teaspoon of minced garlic from a jar, kosher salt, sesame oil, sesame tahini to blender, cumin, 1/2 tsp. black pepper 1 tbsp. paprika and water. 

Add the juice of 1/2 lemon or a couple of tablespoons lemon juice, a couple of tablespoons of fresh, chopped parsley, Blend all ingredients together stopping and stirring occasionally or adding additional olive oil or water in order to get all the ingredients pureed. 

Chop up an additional 2 tbsp. parsley and stir into hummus mixture. Pour into bowl and sprinkle with more paprika.

Paprika Hummus Dip is a fantastic appetizer for tailgating parties and holiday fun.

Every bite of Paprika Hummus Dip is so delicious.

Give Paprika Hummus Dip a try for your next tailgating party.

Here’s the recipe.

PAPRIKA HUMMUS DIP

(Recipe adapted from Dave Lieberman, Food Network)

Paprika Hummus Dip

Teresa Ambra

Paprika Hummus Dip is the ultimate in appetizers for tailgating parties or holiday fun. This tasty appetizer makes a wonderfully healthy, low calorie, gluten free and vegan snack. All your family and friends will enjoy this delightful recipe.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine Middle Eastern

Servings 10

Calories 118 kcal

Equipment

• 1 blender
• 1 fork to mash the chickpeas
• 1 plate
• 1 sharp knife to mince herbs
• 1 colander
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 30 oz. can chickpeas drained and rinsed (garbanzo beans) (two 15-ounce cans)
• 1/2 cup extra-virgin olive oil or more as needed
• 1/2 lemon juiced or about 2 tbsp. lemon juice
• 2 tbsp. fresh parsley leaves roughly chopped
• 2 tbsp. fresh parsley roughly chopped, to stir into hummus after pureed, plus more for garnish
• 1 tsp. minced garlic from a jar or 2 cloves fresh garlic, minced
• 1 1/2 tsp. salt
• 1/2 tsp. dark Asian sesame oil
• 1 tbsp. sesame tahini ground sesame seeds
• 1 tsp. ground cumin
• 1/2 tsp. ground black pepper
• 1/2 cup water or more if needed
• 1 tbsp. paprika
• 1/4 tsp. paprika for garnish

Instructions

 

• Drain and rinse garbanzo beans.
• Mash beans on a plate with a fork.
• In a blender combine all the ingredients except the parsley and paprika to be used for garnish.
• Blend on low speed until smooth.
• You may have to stop the blender to push down the ingredients.
• If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil or water to help things along.
• Place hummus in a bowl.
• Stir in a couple more tablespoons of roughly chopped parsley.
• Sprinkle the paprika over the top and, if desired, drizzle lightly with olive oil. (I did not do this).
• Garnish with more parsley on top, and serve.
• Serve with fresh vegetables.

Notes

Fresh vegetable dippers: carrot chips, sugar snap peas, snow pea pods, radish slices, julienned golden beets or jicama, bell pepper strips (red, orange, and yellow are best), yellow squash or zucchini slices, grape tomatoes, cauliflower or broccoli florets, even chunks of cheese or pita chips.

 

 

NOTE: You may want to increase the salt and pepper.

 

Recipe adapted from Dave Leiberman, Food Network.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 118kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 293mgPotassium: 95mgFiber: 1gSugar: 0.4gVitamin A: 1236IUVitamin C: 11mgCalcium: 22mgIron: 1mg

Keyword appetizer, gluten free, hummus, vegan

Tried this recipe?Let us know how it was!

Your company will love snacking on Paprika Hummus Dip.

Paprika Hummus Dip is a great after school snack for your kids, too.

This is a great healthy, low calorie option that’s filling and gives your body all the healthy vitamins, nutrients, and energy it needs.

You may also enjoy these delicious recipes!

Pumpkin Hummus

Roasted Red Pepper Hummus

Jalapeno Cilantro Hummus

Paprika Hummus Dip

Teresa Ambra

Paprika Hummus Dip is the ultimate in appetizers for tailgating parties or holiday fun. This tasty appetizer makes a wonderfully healthy, low calorie, gluten free and vegan snack. All your family and friends will enjoy this delightful recipe.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine Middle Eastern

Servings 10

Calories 118 kcal

Equipment

• 1 blender
• 1 fork to mash the chickpeas
• 1 plate
• 1 sharp knife to mince herbs
• 1 colander
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 30 oz. can chickpeas drained and rinsed (garbanzo beans) (two 15-ounce cans)
• 1/2 cup extra-virgin olive oil or more as needed
• 1/2 lemon juiced or about 2 tbsp. lemon juice
• 2 tbsp. fresh parsley leaves roughly chopped
• 2 tbsp. fresh parsley roughly chopped, to stir into hummus after pureed, plus more for garnish
• 1 tsp. minced garlic from a jar or 2 cloves fresh garlic, minced
• 1 1/2 tsp. salt
• 1/2 tsp. dark Asian sesame oil
• 1 tbsp. sesame tahini ground sesame seeds
• 1 tsp. ground cumin
• 1/2 tsp. ground black pepper
• 1/2 cup water or more if needed
• 1 tbsp. paprika
• 1/4 tsp. paprika for garnish

Instructions

 

• Drain and rinse garbanzo beans.
• Mash beans on a plate with a fork.
• In a blender combine all the ingredients except the parsley and paprika to be used for garnish.
• Blend on low speed until smooth.
• You may have to stop the blender to push down the ingredients.
• If the mixture is too dry and you’re having trouble blending it, add a few more tablespoons of olive oil or water to help things along.
• Place hummus in a bowl.
• Stir in a couple more tablespoons of roughly chopped parsley.
• Sprinkle the paprika over the top and, if desired, drizzle lightly with olive oil. (I did not do this).
• Garnish with more parsley on top, and serve.
• Serve with fresh vegetables.

Notes

Fresh vegetable dippers: carrot chips, sugar snap peas, snow pea pods, radish slices, julienned golden beets or jicama, bell pepper strips (red, orange, and yellow are best), yellow squash or zucchini slices, grape tomatoes, cauliflower or broccoli florets, even chunks of cheese or pita chips.

 

 

NOTE: You may want to increase the salt and pepper.

 

Recipe adapted from Dave Leiberman, Food Network.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 118kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 293mgPotassium: 95mgFiber: 1gSugar: 0.4gVitamin A: 1236IUVitamin C: 11mgCalcium: 22mgIron: 1mg

Keyword appetizer, gluten free, hummus, vegan

Tried this recipe?Let us know how it was!