Spanish Hummus

This simple Spanish hummus recipe takes a tried and true classic to new heights. By adding toasted pine nuts, smoked Spanish paprika, sea salt flakes, and extra virgin olive oil you will have a delicious and impressive hummus to serve for any event.

I love hummus and often enjoy a heaping scoop of it for dinner, served alongside chopped vegetables (usually carrots, red peppers, radishes, and celery), good bread, and Spanish crackers. It’s a quick and delicious mid-week meal that’s also healthy and nutritious.

But what is Spanish hummus you might be thinking?

While hummus originates in the Middle East, Spain has been quick to fall in love with this garbanzo bean dip. Here in Spain, we use garbanzo beans (also called chickpeas) for just about everything — soups, stews, salads… we love our garbanzos!

So when hummus became popular in Spain, it was soon being served on every tapas bar menu, often with a Spanish twist.

My Spanish hummus recipe is made quite traditionally (though I do use a healthy pinch of cumin, as it’s a flavor that reminds me of southern Spain!). It is super creamy, just garlicky enough, and smooth as can be (thanks in large part to my powerful blender).

It’s also simple — I don’t have time to cook the chickpeas from scratch or skin the chickpeas, so I don’t! My recipe comes together in only five minutes — can you beat that?

So what makes my recipe “Spanish”?

The toppings, of course! I have topped my version with a delicious and simple combination: toasted pine nuts, extra virgin olive oil, smoked Spanish pimentón de La Vera (paprika), and sea salt flakes (such as Maldon salt).

But there are other topping combos for Spanish hummus too (keep reading!).

KEY INGREDIENTS

Key Ingredients: Chickpeas (garbanzos), tahini, garlic, olive oil, lemon juice, water, pine nuts, sea salt flakes, Spanish paprika, and cumin.

Ingredient Notes & Substitutions

• Tahini: There are plenty of people who omit tahini in hummus, but for me it is an essential ingredient. That said, if you can’t find tahini or can’t eat it for some reason, this would be a delicious garbanzo bean dip without it!
• Garbanzos: Some people cook their chickpeas from scratch for hummus, but I haven’t found it to make a big difference if you are buying a good enough canned/jarred variety. I also don’t peel my chickpeas — that is just too much work! Luckily, using a high-power blender (like a Vitamix) means creamy hummus every time.
• Garlic: Start with two cloves and if you need more garlic flavor, just add more. I also love hummus with roasted garlic.
• Spices: My Spanish hummus is pretty basic and only includes sea salt and cumin mixed into the actual hummus blend. You can omit the cumin if you wish, but it definitely adds a lot of Spanish flavor.
• Water: This is a very important and often overlooked ingredient in hummus. Adding cold water to the puree will allow it to become as smooth and creamy as you can imagine. Add the water slowly until you get the texture you want.
• Pine Nuts: I love topping my hummus with toasted pine nuts, but almonds, pistachios, and even walnuts or hazelnuts would work too.

Toppings for Spanish Hummus

• Classic: My classic recipe is topped with toasted pine nuts, smoked Spanish paprika (pimentón de La Vera), sea salt flakes, and extra virgin olive oil.
• Seafood & spicy peppers: Smoked Spanish sardines or good quality Spanish anchovies go well on top of hummus. They’re even better with spicy pickled peppers chopped up (Basque piparras or pepperoncini).
• Roasted red peppers: I love topping Spanish hummus with roasted piquillo peppers.
• Crumbled chorizo and goat cheese: This heart-stopping combo is filling, but makes an incredible dip with freshly baked bread.
• Topped with olives: Hummus and olives are a great combination, so why not top your hummus with some of my homemade olive tapenade?

Spanish Hummus: Step by Step

Making hummus couldn’t be easier! A handful of ingredients and five minutes is all you need.

Step 1-2: Gather your ingredients and put them into your blender or food processor. Add the liquid ingredients first: the lemon juice, tahini, olive oil, and half of the water. On top, add the chickpeas, salt, cumin, and garlic cloves.

Step 3: Next, start to blend the hummus, bringing it up to high speed for about 30 seconds. Add more of the water if necessary until you reach your desired level of creaminess. Taste and adjust for salt and/or garlic.

Step 4: To serve, put into the bowl of your choice and top with pine nuts, smoked Spanish paprika, sea salt flakes, and plenty of extra virgin olive oil. Enjoy your Spanish hummus with warm pita bread, crackers, or raw veggies.

Recipe Tips & FAQs

• Smoked Spanish paprika (pimentón de La Vera) makes all the difference! If located in the US you can buy through La Tienda.
• I love a spicy Spanish olive oil to finish this hummus — a peppery Picual would be perfect if you can find it.

Serving Suggestions

I usually eat hummus as an appetizer or light meal, accompanied by raw veggies, fresh bread, and Spanish crackers. But hummus also makes a great garnish to roasted meats and vegetables. Try it with these Mediterranean roast vegetables for a fantastic, healthy combo!

More Spanish Chickpeas

Are you a chickpea lover? Don’t miss this chickpeas dishes from Spain:

• Spinach and Chickpea Stew: One of my all-time favorite Spanish tapas recipes, this easy vegetarian dish combines spinach, chickpeas, garlic, and cumin.
• Shrimp and Chickpeas: A classic stew in southern Spain, fresh shrimp and chickpeas combine in a delicious and hearty dish.
• Baked Rice with Garbanzos: I love this vegetarian baked rice dish that combines chickpeas, dates, and roasted garlic.

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