Moroccan Hummus
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.
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).
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.
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.
The combination of still warm, crispy pita with smooth, moroccan hummus is divine. You’ll never want to eat store-bought hummus again. Promise.
Moroccan Hummus
Moroccan Hummus
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!
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 © 2023 Amanda Maguire for Pickles & Honey
