Moroccan Hummus

I know, it looks just like regular hummus but one scoop will tell you otherwise. This Moroccan hummus is the type of recipe I’m always looking for ~ a simple recipe upgrade that has a little creative spin on it ~ one that will surprise and delight my friends on first bite. It’s a fall entertaining must try.

It’s not often I’m wowed by a new hummus ~ I’ve made so many delicious variations. But this one stands out, I’m in love.

➡ It’s as easy as making a batch of plain hummus, the spice mix does the extra lifting.

➡ Ras el hanout is a complex and aromatic blend, it gives the hummus a warm background flavor without overpowering it. The flavor is very fall appropriate, and not hot or apicy at all.

➡ This is a simple but impactful way to jazz up a hummus appetizer, right from your pantry.

Ras el hanout is the secret to Moroccan hummus

This unique spice blend is the reason we couldn’t put our finger on the ingredients in this hummus when we first tried it. We loved it ~ but we didn’t know exactly why!

Ras el hanout is a Moroccan blend of spices ~ aromatic and perfumed rather than hot. The main players are cumin, coriander, ginger, cinnamon, turmeric, cardamom, and pepper. It’s warm and complex, but not at all spicy in terms of heat.

I make my own house blend

I searched in several stores (including Penzy’s!) and could not find it, so I had to do a little research and blend it myself. I had all the spices right in my cabinet, and it turned out perfect:

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 3/4 tsp cinnamon
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cardamom
• 1/4 tsp allspice
• 1/4 tsp black pepper

My Moroccan hummus is soft and silky and looks just like regular hummus (the turmeric gives it a slight golden color.) But the difference is in the way the spices mingle together and permeate the dip. This is the first time I’ve used simple dried spices to flavor hummus and it worked out so well ~ it’s a new favorite.

For the silkiest hummus

The answer to silky hummus is pretty simple: use a powerful blender. A high speed blender like Vitamix or similar is perfect. You can use a regular food processor to make hummus, but expect it to have more texture. Not necessarily a bad thing, but different.

• Canned chickpeas are fine, I make sure to rinse them really well to remove any canned flavor ~ and I never use the canning liquid for that reason.

• I use a generous amount of tahini and some olive oil, which enriches the hummus and gives it extra flavor.

Topping or additions for Moroccan hummus

My topping of choice is a little dusting of my house-made ras el hanout. But working within the Moroccan theme you might also add:

• green olives
• lemon or preserved lemon
• cilantro
• toasted sliced almonds
• pomegranate seeds
• harissa oil ~ 1 tablespoon harissa + 1–2 tablespoons olive oil. Harissa is a North African chile paste made with red peppers, garlic, olive oil, and warm spices like cumin and coriander.

Pita or laffa bread is traditional with hummus.

You can serve your hummus with pita chips, of course, but why not go the extra step and make some traditional bread to go with. Both of these authentic Middle Eastern breads are cooked right on the stove top! And they go perfectly with my Moroccan hummus.

1. Easy Homemade Pita Bread
2. Laffa Bread

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Moroccan Hummus

5 from 1 vote

Creamy hummus gets a warm, aromatic twist from homemade ras el hanout, with plenty of tahini, olive oil, and lemon to round it out.

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Prep Time:10 minutes minutes

Total Time:10 minutes minutes

Servings: 16

Equipment

• blender or food processor

Ingredients

 

• 2 (15-ounce) cans chickpeas, drained and rinsed, about 3 cups
• 2/3 cup tahini, stir very well before using
• 1 large clove garlic, minced
• 3 tsp ras el hanout spice blend, or more to taste
• 3 Tbsp lemon juice
• 3 Tbsp olive oil
• 2/3 cup ice water, or more as needed
• flaky sea salt, to taste

Instructions

• Place the 2 (15-ounce) cans chickpeas, drained and rinsed, 2/3 cup tahini, 1 large clove garlic,3 tsp ras el hanout spice blend,3 Tbsp lemon juice,3 Tbsp olive oil, and 2/3 cup ice water in your blender or processor. Start on low to break the ingredients down, then gradually increase the speed to get a smooth and silky puree. You may need to stop and scrape down the sides of the machine a few times.
• If your hummus seems to thick and the machine is straining, add more olive oil or cold water to loosen, but go easy on the water because you can mute the flavor of the hummus if you add too much.
• Taste and add salt, and adjust with any of the other ingredients. For more of an acidic pop add a bit more lemon juice. Add more spice if you like.
• Serve right away or refrigerate until needed. I like to serve with a drizzle of olive oil and a sprinkle of ras el hanout.

Notes

This is a fairly big batch of hummus, feel free to halve the recipe for a smaller crowd.

NOTES ~ Click here to add your own private notes.

Course: Appetizer

Cuisine: Mediterranean

Author: Sue Moran

Keyword: appetizers, chickpeas, dip, hummus, Moroccan

Nutrition

Serving: 0.25 cup · Calories: 134 kcal · Carbohydrates: 11 g · Protein: 4 g · Fat: 9 g · Saturated Fat: 1 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 4 g · Sodium: 6 mg · Potassium: 139 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 15 IU · Vitamin C: 2 mg · Calcium: 30 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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