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Vegan

Hummus with olive oil and paprika

Smooth chickpea hummus finished the way it should be — a deep well of olive oil and a dusting of smoked paprika.

Prep
10 min
Cook
0 min
Level
Easy
Serves
6
Smooth hummus with a generous pool of olive oil

You'll need

  • 2 x 400 g tins chickpeas, drained
  • 3 tbsp tahini
  • 1 lemon, juiced
  • 1 garlic clove
  • 1/2 tsp cumin
  • Sea salt
  • Smoked paprika, to finish
  • 6 tbsp LYMANORA extra virgin olive oil, plus more to finish

Method

  1. 1

    Blend the chickpeas, tahini, lemon juice, garlic and cumin until smooth, adding a little water if needed.

  2. 2

    Season with salt and blend in the olive oil.

  3. 3

    Spread onto a plate, swirling a well in the centre.

  4. 4

    Fill the well with olive oil and dust with smoked paprika before serving.

Comments

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5.0 · 2 comments
  • 27/10/2026

    “Smoothest hummus I've made. The pool of oil and pimentón on top is non-negotiable.”

    — Sofía, Córdoba

  • 19/10/2026

    “Peeled the chickpeas like the tip says. Tedious but so worth it.”

    — Andrés, Salamanca