Moroccan Hummus
Spice up snack time with this Moroccan hummus recipe! Creamy, bold, and full of flavor, perfect with pita, veggies & more.
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
Tips and Tricks
- 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
Calories: 128kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 247mgPotassium: 132mgFiber: 3gSugar: 2gVitamin A: 151IUVitamin C: 2mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!