Spanish Hummus - Spanish Sabores

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.

Two clay bowls of hummus topped with pine nuts, olive oil, and paprika. Pita bread and paprika in the background.
Try this delicious and addictive Spanish twist on hummus.

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).

Clay bowl filled with Spanish hummus. Pine nuts and paprika on top of the hummus and pita bread on the side.

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

KEY INGREDIENTS

Ingredients to make Spanish hummus on a marble background with text overlay.

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.
Overhead shot of ingredients for Spanish hummus recipe.

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 by Step photos of making Spanish hummus. Four photos in a grid.

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.
How long does hummus last in the fridge?

Hummus can last up to one week in the fridge when kept in an airtight container.

Can you freeze hummus?

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.

Is hummus good for you?

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.

Two clay tapas dishes filled with hummus with pine nuts and paprika.

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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Two clay tapas dishes filled with hummus with pine nuts and paprika.

Spanish Hummus

This easy Spanish hummus recipe is topped with toasted pine nuts, smokey Spanish paprika, spicy olive oil, and sea salt flakes. Impressive and delicious!
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Course: Appetizer, Tapa, Tapas/ Starter
Cuisine: Spanish
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 people
Calories: 233.25kcal

Ingredients

For the Hummus

  • cups chickpeas drained and rinsed
  • cup tahini (sesame paste)
  • 4 tbsp extra virgin olive oil
  • 2 tbsp lemon juice (always freshly squeezed)
  • 2 cloves garlic peeled
  • ½ tsp sea salt
  • ½ tsp ground cumin
  • 5 tbsp 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 tbsp 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.
    Hummus ingredients in a blender.
  • 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.
    Hummus in a blender.
  • 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.
    Clay bowl filled with Spanish hummus. Pine nuts and paprika on top of the hummus and pita bread on the side.

Notes

Ingredient substitutions:
  • 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.
Notes:
  • 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. 
  • 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. 

    Nutrition

    Calories: 233.25kcal | Carbohydrates: 11.69g | Protein: 5.13g | Fat: 19.52g | Saturated Fat: 2.49g | Sodium: 155.77mg | Potassium: 169.81mg | Fiber: 3g | Sugar: 1.73g | Vitamin A: 18.11IU | Vitamin C: 2.55mg | Calcium: 33.07mg | Iron: 1.72mg
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