Pineapple Hummus with Smoked Paprika



  • 1 8-ounce can crushed pineapple (drained)
  • 2 cloves garlic (peeled)
  • 2 serrano peppers (seeded)
  • 1 tsp smoked paprika
  • 1 15-ounce can garbanzo beans (undrained)
  • 1 teaspoon sea salt
  • 1 lemon (juiced)
  • 1/2 cup tahini
  • 2 tablespoons olive oil
  • sesame seeds (optional garnish)
  • smoked paprika (optional garnish)
  • 1/2 teaspoon baking soda


  1. In a food processor, add the garlic, pineapple, serrano pepper, and tahini.
  2. Pulse to combine and get the ingredients roughly chopped.
  3. In a saucepan, over medium heat, add the garbanzo beans with the liquid, the baking soda, and enough water to have a 1/2 inch of water covering the beans.
  4. Bring to a boil and cook for 5 minutes.
  5. Once the beans are soft, remove from the heat.
  6. Rinse with hot water.
  7. Add the garbanzo beans to the food processor.
  8. Pulse to combine.
  9. Once the hummus is mostly mixed, add 1-2 tablespoons hot water and pulse until creamy.
  10. Add the olive oil, lemon juice, and smoked paprika.
  11. Pulse to combine.
  12. Remove and chill for 10-15 minutes.
  13. When ready to serve, garnish with sesame seeds, smoked paprika, or just a drizzle of olive oil.
  14. Serve with pita, bagel chips, or vegetables.