Spanish Hummus

5 from 2 votes

This easy Spanish hummus recipe is topped with toasted pine nuts, smokey Spanish paprika, spicy olive oil, and sea salt flakes. It's impressive and delicious!

Prep Time5

Cook Time5

Total Time10

Course: Tapa

Cuisine: Spanish

Diet: Vegetarian

Servings: servings

Calories: 231.04kcal

Author: Lauren Aloise

Ingredients

For the Hummus

¼ cup extra virgin olive oil
2 tablespoons lemon juice freshly squeezed
5 tablespoons cold water or more or less depending on preference
1 ½ cups chickpeas drained and rinsed
⅓ cup tahini
2 cloves garlic peeled
½ teaspoon sea salt
½ teaspoon ground cumin

Topping

¼ cup pine nuts preferably toasted
2 tablespoons good-quality extra virgin olive oil
smoked Spanish paprika to taste (pimentón de La Vera)
sea salt flakes to taste (such as Maldon salt)

US Customary - Metric

Instructions

Add the wet ingredients into a blender or food processor (tahini, olive oil, half of the water, and lemon juice), and then place the solid ingredients (chickpeas, garlic cloves, and spices) on top.
Turn the blender on a low speed, then gradually raise the speed to high. Blend on high for about 30 seconds, adding more water if needed to make the hummus smooth and creamy.
Adjust the salt, cumin, and garlic to taste. Remember you will add a bit more salt with the topping.
Spread the hummus in a serving dish and garnish with the toasted pine nuts, a healthy drizzle of olive oil, a dusting of paprika, and sea salt flakes. Enjoy with bread, crackers, or raw veggies!

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