Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the yogurt.


"A little bad taste is like a nice dash of paprika." - Dorothy Parker

The refrigerator light goes on...

At the Goldring Center for Culinary Medicine we are always saying, "We love legumes." It's become something of a joke, but also a funny tag line.

One of my favorite ways to use legumes is in hummus. Yes, the traditional garbanzo bean and tahini hummus is great, and one of my go-to meals when I am traveling (hummus and veggies with a side salad), but this recipe can be so much more. If you think about how hummus is constructed - legumes with some fat, some acid, salt, and seasonings, you can really get creative. And it is super simple: open a can of no-salt-added beans, toss them in the food processor with a few other ingredients and you are good to go.

I had a similar version of this Smoked Paprika Hummus recently while traveling. It was pretty good, but far too greasy for my taste. I like to use less fat (tahini or olive oil) in my hummus for two reasons: one, the flavor of the bean comes through better, and two, the texture is creamier, not soupy.

In creating this recipe I was surprised at how little smoked paprika it took to make the flavor come through. That said, the dish was still lacking something, just like the one I had in the restaurant. The fresh dill really makes the smoked paprika flavor pop. Dried dill would work, as well - just use 1 teaspoon instead of 1 tablespoon.


Smoked Paprika Hummus

Servings: 6 | Serving size: 1/2 cup

This recipe can easily be multiplied and keeps well, refrigerated, for 4 - 5 days if tightly covered.

1 - 15 oz. can no salt added garbanzo beans (drained and rinsed)
1 1/2 tsp smoked paprika
1 Tbsp. tahini
1/2 lemon (juiced)
1/2 cup non-fat Greek yogurt
1/2 tsp. salt
1 Tbsp. fresh dill (or 1 tsp dried dill)

Smoked Paprika Hummus recipe from Dr. Gourmet

Place the garbanzo beans, smoked paprika, tahini, lemon juice, yogurt, and salt in a food processor and process until almost smooth.

Add the dill and pulse the food processor until the hummus is smooth.

Chill well before serving.

Nutrition Facts

Serving size: 1/2 cup

Servings: 6

Amount Per Serving

Calories 87 Calories from Fat 18
% Daily Value
Total Fat 2g
    Saturated Fat <1g 1%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 1mg 0%
Sodium 207mg 9%
Total Carbohydrates 11g 9%
    Dietary Fiber 3g 12%
    Sugars 3g
Protein 6g
Vitamin A 2% Vitamin C 3%
Calcium 5% Iron 8%
Vitamin K 5 mcg Potassium 159 mg
Magnesium 23 mg