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Smoked Paprika and Sun-Dried Tomato Hummus

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Smoked-Paprika-and-Sun-Dried-Tomato-Hummus-(no-beans-or-nuts!)with-wordingSmoked Paprika and Sun-Dried Tomato Hummus is full of robust flavors.  The main flavor that really shines through is the smoked paprika.  Keep in mind that not all paprikas are the same.  Some are sweet, some are spicy and some are smoky!

For this recipe I used a Spanish Smoked Sweet Paprika which is also known as Pimenton de la Vera, Dulce.  I love the way that sounds… Pimenton de la Vera, Dulce and Sun-Dried Tomato Hummus.

Spanish sweet peppers are slowly dried in the sun then smoked over an oak burning fire for several weeks.  The results impart an unbelievably rich and smokey flavor. The resulting smokey-sweet powder can be put on pretty much anything demanding a warm, complex flavor profile.  My hummus being one those.

I didn’t grow up eating hummus but I am thankful that it found its way into my life.  This recipe is wonderful as a veggie dip,  a spread for crackers or even as a great mayonnaise replacement on a sandwich.    You could even thin some of it out with a little nut milk and wa-la!  A perfect salad dressing.

Ingredients:  Yields 2 1/2 cupsSmoked-Paprika-and-Sun-Dried-Tomato-Hummus-(no-beans-or-nuts!)5

  • 2 cups diced zucchini, peeled (2 medium)
  • 2 cloves garlic
  • 3 Tbsp lemon juice
  • 1/2 cup tahini
  • 1/2 cup sun-dried tomatoes, rehydrated
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/4 cup cold pressed olive oil

Preparation:

  1. Do not use sun-dried tomatoes that are packed in oil.  If the dried tomatoes that you are very dry and tough, rehydrate in enough hot water to cover them.  Allow them to soak for 15 minutes.  Once done soaking, drain the soak water and squeeze out any excess water.
  2. In a food processor, fitted with the “S” blade, combine the zucchini, garlic, lemon juice, tahini, sun-dried tomatoes, paprika, and salt.  Process until smooth.
  3. While the machine is running, drizzle the olive oil in through the chute.  Process just until everything is well incorporated.
  4. Place in a serving bowl and sprinkle a pinch of paprika on top before serving.
  5. Keeps for 2-3 days in the fridge.

Smoked-Paprika-and-Sun-Dried-Tomato-Hummus-(no-beans-or-nuts!)8

This recipe was originally posted on Nov. 27th, 2010.  I did some updating and added a few new photos,  Sept. 12th, 2013. :)

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10 thoughts on “Smoked Paprika and Sun-Dried Tomato Hummus

  1. hummus says:

    I want to make some hummus but I am not sure how to make it. Ot how to make tahini as I am pretty sure I can’t get it in the local supermarket, plus I know it is just a paste so it can’t be too hard to make, right?

    • amie-sue says:

      Hello “hummus”
      I haven’t tried this but I have read were people substitute peanut butter in place of the tahini. Maybe then add a little sesame oil to get that hint of flavor of the sesame. Or you can make your own raw tahini.
      Tahini is a ground paste, like a nut butter, made from sesame seeds. For this recipe, soak the sesame seeds to activate them. Soaking the seeds neutralizes an growth inhibiting enzyme which makes them harder to digest.

      Ingredients:

      1 cup raw (un-toasted) sesame seeds
      2 cups water, to soak

      Instructions:

      Soak the sesame seeds at room temperature for 4 hours in enough water to cover them plus about an inch more because they will swell as they absorb the water.

      Drain and throw away the soak water. Rinse them under running water and put them in the fridge to sprout for another 4 hours.

      Put the sesame seeds into a high-powered blender and blend until creamy. Use a spatula to scrap the seeds down from the sides as needed until there are no more whole seeds left.
      Add water as needed, a tablespoon at a time to keep the mixture moving.

      Will keep for about 3 days stored in a sealed glass jar in the fridge.

      There is an alternative method for making raw sesame tahini here.

      Makes about 2 cups. You can adjust the ingredient quantities if you want to make a small batch.

      I hope this is helpful. amie sue

  2. Rawish says:

    Dear Amie, I bless this blog!!
    I’m new to rawfoodism and still have questions regarding garbanzo peas and legumes in general. what i wonder is why do you choose to avoid raw –sprouted or not– chickpeas? And why raw foodists don´t seem to use legumes in their dishes?

    • amie-sue says:

      Welcome Rawish… so glad you stopped by my site. I hope you find some helpful information along your journey! Personally, I don’t eat legumes because my body has a hard time digesting them. You can surely soak and sprout them, it is more of an individual preference. Many blessings! amie sue

  3. Robyn says:

    Good Evening Amie Sue,

    What a wonderful time in my kitchen this week! Chocolate Macaroons, Carrot Cake (which is absolutely delish by the way…thank you!), Granola and now this Hummus recipe! That doesn’t include the raw meals we have eaten the last four days!

    Can’t wait to try this hummus dip! I have always used cashews in the hummus that I have made and despite a reservation or two of just using veggies…I will, of course trust your skill and talent and give it a whirl!

    Question…I don’t have smoked Paprika; would chipolte powder give a similar taste?

    Blessings, Robyn

    • amie-sue says:

      It sounds like you are having so much fun Robyn. That is wonderful! Feels “grounding” doesn’t it. :) You should be just fine using the chipolte powder in place of the paprika. Start with a smaller measurement and taste test as you increase. Darn you, you are making me hungry. lol Let me know how it goes. Have a wonderful weekend! amie sue

      • Robyn says:

        Well we did it again Amie Sue! You and I rocked this Hummus! I used 1/2 tsp chipotle and 1/2 tsp paprika…WOWZA is it every glorious! It has some serious kick to it (in my Canadian opinion!) But it is truly delicious! NO more cashews in my hummus ever again! Thanks for the help!

        By the way? I made your Not Tuna again…and OMG it is a HIT! My clients, My Man and My mouth…are all sayin LOVE, LOVE, LOVE! So Good wrapped in a Savoy cabbage leave, on your Cheezy Almond Bread or by the fork full!

        Thank you & Many Blessings to you this evening! Robyn

        • amie-sue says:

          Yay! So happy to hear that Robyn! Thank you so much for sharing this with me. You made my evening. :) Nothing wrong spicing things up every once in a while. hehe Your a sweetheart! Have a blessed evening! amie sue

  4. Aimee says:

    Amie, I love this recipe and of course your site. I reference it A LOT, and have directed people new to raw to it as well. I have been only raw about a year, and still feel like a baby in learning it all. Since changing my diet, it is the first time in my life that I have fallen in love with eating and preparing meals. It was always intimidating for me to cook until I created a deep love relationship with my Vitamix (ha ha ha). I have not been able to purchase a dehydrator as of yet, but it is on my wish list. I look forward to all the new recipes you are posting, keep us intrigued.

    Blessings,
    Aimee (we have a wonderful name spelt in a few interesting ways)

    • amie-sue says:

      Good day Aimee,

      It is such a blessing to hear from you. Love the spelling of your name ;)

      I was the same way about food. MY love for preparing it changed the day I turned towards a high raw diet. I found myself craving all the vibrant colors! I hope that you continue to find inspiration throughout my site. Let me know if I can help you through the process. I will always do my best.

      I am not sure where you live but if you are in the states, have you ever thought of looking on Craigslist for an Excalibur dehydrator? I have bought two from there over the years. At a fraction of the price too. Just an idea. :)

      Please keep in touch and have a wonderful day, amie sue

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