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What Makes This Moroccan Hummus So Special?
I’ve made more batches of hummus than I can count, but this Moroccan Hummus Recipe is something different. It’s the kind of dip that stops the conversation. It’s smoky, spicy, creamy, and just a little addictive. The first time I blended harissa into a classic hummus base, I knew I had something I wanted to make again and again. If you love hummus but want something bolder, something with personality, then this recipe is for you.
Why Harissa?
Have you ever tried harissa? It’s a North African chili paste that’s rich with spices and slow-building heat. I like to use just a tablespoon to start, as it’s enough to bring depth and warmth without overwhelming the dish. Combined with cumin, paprika, and garlic, it turns a humble can of chickpeas into something truly vibrant. This isn’t your average snack, it’s a flavor-packed dip that tastes like it came straight out of a Moroccan souk.
How Do I Get That Perfect Creamy Texture?
Here’s the secret: ice-cold water. Just a couple tablespoons while blending gives the hummus that ultra-smooth finish you’d find at your favorite Middle Eastern restaurant. Some people swear by peeling chickpeas for smoothness, but honestly, I don’t have time for that, and I’ve found this cold water trick works like magic.
A slow drizzle of olive oil while blending also makes a big difference. Don’t skip it. It brings the richness you want in a truly luscious dip.
Make It Your Own
One of the best things about this Moroccan hummus recipe is how flexible it is. Want more heat? Add another spoonful of harissa or even a pinch of cayenne. Prefer a little smokiness? A dash of smoked paprika on top adds a dramatic final touch. I’ve even stirred in a bit of cinnamon or chipotle powder when I’m feeling adventurous.
What Should I Serve With Hummus?
This hummus makes a stunning centerpiece for any mezze spread. I serve it with warm homemade pita bread, crunchy carrot sticks, or thinly sliced radishes for contrast. You can also spread it on toast, spoon it into a wrap, or dollop it onto grain bowls. It’s equally at home on a party table or in your packed lunch.
Prep It Ahead of Time
The flavors deepen beautifully after a few hours in the fridge. Just store it in an airtight container and it’ll keep for 4–5 days, it’s perfect for meal prep or last-minute snacks. I often make a batch on Sunday and find ways to sneak it into meals all week long.
Moroccan Hummus
Equipment
Ingredients
- 300 Grams Cooked chickpeas drained and rinsed
- 1 Clove Garlic peeled
- 4 Tablespoon Extra-virgin olive oil
- 1 Tablespoon Harissa paste
- ½ Tablespoon Ground cumin
- 1 Teaspoon Sweet paprika
- ¼ Tablespoon Salt
- 1 Tablespoon Fresh lemon juice optional
- 2 Tablespoon Cold water 30–45 ml (as needed)
Toppings optional:
- Sprinkle of smoked paprika
- Toasted sesame seeds
- A drizzle of olive oil
Instructions
- Add the chickpeas, garlic, harissa paste, cumin, paprika, and salt to a food processor or high-speed blender.300 Grams Cooked chickpeas, 1 Clove Garlic, 4 Tablespoon Extra-virgin olive oil, 1 Tablespoon Harissa paste, ½ Tablespoon Ground cumin, 1 Teaspoon Sweet paprika, ¼ Tablespoon Salt, 1 Tablespoon Fresh lemon juice
- Blend for 30 seconds to 1 minute until the mixture starts to come together. Scrape down the sides if needed.
- While blending, slowly drizzle in the olive oil. If the mixture is too thick, add cold water a tablespoon at a time until you reach your desired creaminess.2 Tablespoon Cold water
- Taste and add lemon juice if you’d like a bit more brightness. Adjust salt if needed.
- Scoop into a bowl and top with a sprinkle of smoked paprika, sesame seeds, and a drizzle of olive oil. Serve with pita, crackers, or veggies.Sprinkle of smoked paprika, Toasted sesame seeds, A drizzle of olive oil
Notes
- Spice Level: Start with 1 tbsp of harissa and increase gradually if you like it hotter.
- Extra Creamy Tip: Use ice-cold water while blending—it helps make the hummus extra smooth!
- Flavor Twists: Add a pinch of cinnamon, smoked paprika, or chipotle powder for an extra kick.
- Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days.
Nutrition
What Should You Try Next?
If you fall in love with this Moroccan hummus (and I think you will), you’ll also want to check out my classic hummus recipe, the base that started it all. Pair either one with my homemade pitta bread, or add them alongside a fresh and peppery nasturtium salad for a full Middle Eastern-inspired spread.
And if you try this recipe, I’d love to see it! Share your version on social media and tag me, nothing makes me happier than seeing your creations come to life.
