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hummus with smoked paprika butter

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Adding butter to hummus seems wrong.

But definitely not wrong enough to not try it! In addition to seeming wrong, it also seems brilliant.

Food & Wine recently had an article dedicated to the food scene in Minneapolis and finally the food world seems to be giving Minneapolis/St. Paul the credit it deserves. In the article, they featured a recipe for hummus with smoked paprika butter and za’atar from the chef at Saffron, a modern Mediterranean restaurant. I only visited Saffron once, and don’t recall seeing hummus with butter on the menu, but I know I was impressed with everything we had.

I’m always up for a new twist on hummus and was pretty excited to try this one out. I love hummus as much as the next person but sometimes I need a bit of flair, something special! In addition to the beautiful color, the smoked paprika butter adds a smoky, rich flavor that is a wonderful addition to hummus.

If you don’t have any za’atar seasoning, don’t worry, it can be left out. If you don’t have smoked paprika…you need some.

PS. I tried making this with earth balance, but it was not as good as the real butter version. If you are vegan, you are probably used to the difference and wouldn’t mind, but if you aren’t, use real butter!


Please make your own hummus, it makes a world of difference! 🙂

Hummus with Smoked Paprika Butter

by Food & Wine

Cook Time: 5 minutes

Keywords: appetizer snack side gluten-free vegetarian beans


Ingredients (8 servings)

  • 2 Tbsp butter
  • 1 tsp smoked paprika (more if you like!)
  • 2 cups hummus
  • 2 Tbsp za’atar seasoning


Heat butter in small pan.

After 1-2 minutes, when bubbling, sprinkle paprika over butter and whisk until smooth.

Pour over hummus and sprinkle with za’atar.

Serve with pita chips and veggies.

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  1. Jenn (eating bender)

    Wow, this sounds incredible! I love that they are calling attention to MSP. I’ve never been to Saffron but perhaps can convince the group to go next time we’re back visiting family over Labor Day! In the meantime, I definitely need to try this recipe.