Smoked Paprika Hummus with Charred Lemon Roast Vegetables
Creamy roasted chickpea hummus with smoky paprika, served with charred zucchini and bell peppers. This mediterranean-inspired vegetarian (dairy free, gluten free) ready in about 40 minutes blends (15 oz) chickpeas, tahini, large lemon into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) chickpeas
- 3 tbsp tahini
- 2 large lemon
- 1 tsp smoked paprika
- 1 medium zucchini
- 1 red, 1 yellow bell peppers
- 2 tbsp olive oil
- 2 cloves garlic
- 1/2 tsp cumin
- 1/4 tsp salt
Instructions
- Step 1: Preheat broiler to high. Drain and rinse chickpeas, then pat dry. Place chickpeas on a baking sheet and roast for 20 minutes until golden and crisp—toss halfway through. While roasting, chop zucchini and bell peppers into 1-inch pieces and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp cumin.
- Step 2: Broil vegetable mix for 8 minutes until charred and tender, stirring once. Squeeze juice from 1 whole lemon over chickpeas, then transfer chickpeas to a food processor with 3 tbsp tahini, 1/4 cup reserved lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, and 1/4 tsp salt.
- Step 3: Blend for 2 minutes until smooth, adding 1-2 tbsp water if too thick. Stir in remaining lemon zest. Serve hummus topped with charred vegetables and a drizzle of 1 tsp olive oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Paprika Hummus with Charred Lemon Roast Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Smoked Paprika Hummus with Charred Lemon Roast Vegetables?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Smoked Paprika Hummus with Charred Lemon Roast Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Paprika Hummus with Charred Lemon Roast Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoked Paprika Hummus with Charred Lemon Roast Vegetables dairy free?
Yes — this recipe is tagged dairy free, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
