EASY 10-Ingredient Moroccan Hummus Recipe | picklesnhoney.com #moroccan #hummus #recipe #vegan #glutenfree

Moroccan Hummus

EASY 10-Ingredient Moroccan Hummus Recipe | picklesnhoney.com #moroccan #hummus #recipe #vegan #glutenfree

After investing in a food processor a couple of years ago, moroccan hummus was one of the first recipes Aaron and I decided to make. The ingredients are simple (chickpeas, olive oil, spices), easily adapted to whatever you have on hand, and relatively cheap. Especially if you’re able to plan ahead and soak some dry beans overnight.

EASY 10-Ingredient Moroccan Hummus Recipe | picklesnhoney.com #moroccan #hummus #recipe #vegan #glutenfree

Since then, we’ve played around with a variety of spices, tahini or no tahini, raw versus cooked garlic (raw will require that you brush your teeth 5 times and eat 20 breath mints), and a bunch of different mix-ins (spinach is awesome).

EASY 10-Ingredient Moroccan Hummus Recipe | picklesnhoney.com #moroccan #hummus #recipe #vegan #glutenfree

But, by far, this recipe for moroccan hummus is our absolute favorite. I wish I could take the credit for developing this flavor combination, but this was all Aaron. The guy’s got a knack for making ridiculously good spreads. And his idea to use garlic-infused olive oil? Genius.

EASY 10-Ingredient Moroccan Hummus Recipe | picklesnhoney.com #moroccan #hummus #recipe #vegan #glutenfree

I pretty much just go at this moroccan hummus with a spoon, but if you like, you can also whip up some pita chips to go alongside your hummus. Simply cut pita into wedges, spray with oil, sprinkle with sea salt, and pop into a 350 degree oven for 12-15 minutes.

EASY 10-Ingredient Moroccan Hummus Recipe | picklesnhoney.com #moroccan #hummus #recipe #vegan #glutenfree

The combination of still warm, crispy pita with smooth, moroccan hummus is divine. You’ll never want to eat store-bought hummus again. Promise.

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Moroccan Hummus

EASY 10-Ingredient Moroccan Hummus Recipe | picklesnhoney.com #moroccan #hummus #recipe #vegan #glutenfree

Moroccan Hummus

Gluten Free, Vegan,

Serves: 12


Prep Time: 10 mins

This easy moroccan hummus recipe is a favorite at our house. The spices are warm and comforting and the texture is smooth, but not at all watery. Frankly, this moroccan hummus puts store-bought hummus to shame!

EASY 10-Ingredient Moroccan Hummus Recipe | picklesnhoney.com #moroccan #hummus #recipe #vegan #glutenfree

Moroccan Hummus

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Ingredients

  • 3 cups cooked chickpeas
  • 1/3 cup extra virgin olive oil
  • 2 large cloves garlic, roughly chopped
  • juice of 2 lemons
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt
  • pinch of black pepper
  • 1/4 cup water

Cuisine: Gluten Free, Vegan Servings: 12

Prep Time: 10 mins

This easy moroccan hummus recipe is a favorite at our house. The spices are warm and comforting and the texture is smooth, but not at all watery. Frankly, this moroccan hummus puts store-bought hummus to shame!

Instructions

  • Begin by infusing the oil with the garlic. Heat the olive oil in a small frying pan over medium-low heat. Once the oil is hot, add the garlic and allow to cook until the garlic turns a warm, golden brown. Remove from the heat and set aside.
  • Into your food processor, add the cooked chickpeas, lemon juice, cumin, turmeric, paprika, salt and pepper, and garlic-infused olive oil. Blend for 30 seconds. Add the water and blend until the hummus reaches your desired consistency (I used 1/4 cup water for a more thick and dry hummus).
  • Serve with a sprinkle of paprika and some crispy baked pita chips, as a spread on a sandwich, or simply grab a spoon and dig in!

Notes [1]

Technically, this makes about 12 quarter cup servings, but who can only eat 1/4 cup of hummus at a time? If you can, please let me know your secret. I’d say this will yield about 6 servings at my house…if we’re lucky.

Copyright © 2020 Amanda Maguire for Pickles & Honey

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  1. Emily says

    This recipe sounds delicious! I’m a self-professed hummus addict, so I really need to start making my own. It would save me money, and save me from the ridiculous amount of times I go to the store for hummus!
    I can’t wait to try this. And I completely agree- anyone who only eats 1/4 cup as a “serving” has issues… (:

    1. Amanda says

      I probably ate 1/4 cup while I was waiting for the pita chips to bake. haha

  2. your hummus looks beautiful…mmmm, good stuff!

    1. Amanda says

      Thanks, Averie! I’ve been eating it non-stop today. I’m going to turn into a chickpea. haha

  3. Akilah says

    Yours looks good but mine turned out bitty and watery, I didn’t follow the recipe properly i think and need new blender! ahh well i’ll try again lol

    1. Amanda says

      Oh no! Sorry it didn’t turn out! I make a variation of this recipe once a week and have great results. If anything, it’s usually a little thicker than store-bought hummus. If you’re using canned chickpeas, make sure to drain all of the liquid so it’s not too watery.

  4. Akilah says

    No worries, I did actually put too much water in, the taste is definitely there though 🙂 mum like it too.

  5. Irene says

    Why was my humus gritty?? I used home made the chick peas cooked for about 2 hours, and followed your recipe The flavor was awesome but couldn’t get over the gritt… 🙁

    1. Amanda says

      Was the grittiness from the chickpeas? Do you think it’s possible there was some grit that didn’t get rinsed off? I usually rinse them several times, then let them soak in water overnight in the fridge, rinse again, and then bring them to a boil/simmer (using fresh water) for about 20-25 minutes. I’ve never run into problems with hummus being gritty. Sorry yours was less than stellar!

  6. michael says

    what is a good food processor to use for houmous? also why no tahini added to it?

    1. Amanda says

      I use a kitchenaid 9 cup food processor that I really like. Cuisinart also tends to be high quality. I didn’t use tahini in this recipe, although I sometimes use it when I make hummus. You could add a tablespoon or two if you like. Check out my cool ranch hummus recipe for another variation with tahini. 🙂

  7. Anna says

    Great recipe. I added 1/2 c chopped spinach.

    1. Amanda says

      Glad you liked the hummus, Anna! I love adding spinach as well.

  8. Gail says

    Hi do you add the garlic too? Or just the oil?

    1. Hi Gail! We add the garlic too. (we’re big garlic lovers over here 🙂 )

  9. Renae says

    This hummus was absolutely delish! The only think I did differently is added a touch of cinnamon, and then when I served it, I drizzled honey over top the hummus. Those additions really take it over the top flavour wise, and make it even more genuine Moroccan! Super great! Thanks for the recipe!

    1. I’m so happy you loved the recipe, Renae! I bet your cinnamon and honey additions were delicious!

  10. Denise says

    I just stumbled across your recipe as I wanted to make something to remind us of our holiday and I’m so glad I did!! I used soaked chickpeas and may have added more of the spices but it’s delicious!!! Thank you!!

    1. So glad you enjoyed the hummus recipe, Denise!

  11. Hil says

    Thanks for this recipe and lovely photography. Kudos for the pop up, respect for your creative ownership. I arrived here after buying some M. topped hummus a few times (having been making the basics for ages) and wanting to know what goes in it to make it so lush. I’ll be making this from now on, and love all the copmments about how much ‘a serving’ is! Totally agree, I’ll be a chickpea in my next life I hope!!

    1. haha I’ll be a chickpea in my next life too!

  12. Izzy says

    Looks delish – cant wait to try it out for my picnic this weekend – Can I just use tinned chickpeas?

    1. Thanks, Izzy! Yes, canned chickpeas will work. 🙂

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