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.
Hummus can last up to one week in the fridge when kept in an airtight container.
You can (and should)! Hummus freezes well and can be kept in the freezer for three months. Place in an airtight container or freezer bag. You can also freeze small portions in ice cube trays, perfect if you want to use hummus as a garnish.
Yes! Hummus is filled with hearty and healthy Mediterranean ingredients like chickpeas, olive oil, and tahini (sesame paste). It's filled with fiber and heart healthy fats. It is high calorie, however, so enjoy in moderation.
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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Spanish Hummus
Ingredients
For the Hummus
- 1½ cups chickpeas drained and rinsed
- â…“ cup tahini (sesame paste)
- 4 tablespoon extra virgin olive oil
- 2 tablespoon lemon juice (always freshly squeezed)
- 2 cloves garlic peeled
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- 5 tablespoon cold water (more or less depending on preference -- I prefer this amount)
Topping
- ¼ cup pine nuts toasted (optional - but brings out their flavor)
- 2 tablespoon extra virgin olive oil the best quality you can find
- smoked Spanish paprika to taste (pimentón de La Vera)
- sea salt flakes to taste (such as Maldon salt)
Instructions
- Add the wet ingredients into your blender (tahini, olive oil, half of the water, and lemon juice) and then on top add the chickpeas, garlic cloves, and spices.
- Start blending slowly, until you are able to get to the highest speed. Blend on high for about 30 seconds, adding more water if you need to.
- Stop when your hummus is as creamy as you wish, and taste for salt, cumin, and garlic. Adjust if necessary. Remember you will add a bit more salt with the topping.
- Plate the hummus and on top add a couple of tablespoons of pine nuts, a healthy drizzle (about 2 tbsp) of olive oil, a dusting of paprika, and sea salt flakes. Enjoy with bread, crackers, or raw veggies.
Notes
- Tahini: I think it's essential but you can omit if you must! It will still be tasty.
- Spices: You can omit the cumin if you wish, but it definitely adds lots of Spanish flavor. And the Spanish paprika on top is a must for the true smokey Spanish flavor.
- Pine Nuts: I love topping my hummus with toasted pine nuts, but almonds, pistachios and even walnuts or hazelnuts would work too.
- 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.Â
- 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.
- Storing Hummus: It can keep in the fridge for three days. You can also freeze it for up to three months.Â
Chris Nation
Hummus is, sadly, calories central. One of my friends allowed her son free reign in the fridge as long as what he took was 'healthy'. Bananas [also very carby] and hummus fell into this category and from time to time I saw this boy, clear a 500 gm pot of hummus with his fingers. The result of the policy was that he was [in English weight-speak] 23 stones, aged 23. That's 322 lbs in American.
My then g/f used to make hummus from scratch, boiling 'raw' chickpeas for hours. One hummus session she put up a large pot of chickpeas and went out shopping. Me and a pal were outside the front door doing some 'roadside engineering' on my car. I was instructed to go in and turn off the stove in X time. My pal, knowing the way roadside engineering goes said, "We WILL forget" And we did.
She came back to a kitchen fogged with smoke, carbonised chickpeas and a large pot fit only for the bin.
I therefore thorough approve of ready cooked chickpeas!
EVA
Wow, this is exactly how I make my hummus! When I was going to school at the University of Madrid (way back in the Franco era) my señora, the woman with whom I lived, let me watch her cook. I took notes and that's how I learned to cook Spanish food. She never measured anything, so I just had to eyeball it. People, this hummus is so good you'll never want to eat store-bought again. I have one big problem with it though - I could eat the whole thing in one sitting! Thank you for the nutrition information. I've made it a lot in the last two years and seeing the calorie and fat count explains the pandemic pounds I've put on. ¡Delicioso! I have enjoyed all your recipes.
John Edwards
If this is an authentic Spanish recipe then why are the ingredients in in American cups rather than metric as is used in Spain and the rest of Europe?
John
Lauren Aloise
The majority of readers reside in the US but I usually put recipes in both. I have a list of recipes to make sure to add metric to. I will keep this in mind for future recipes!