This aromatic Moroccan hummus recipe is made with chickpeas, tahini, olive oil, and an enticing blend of warming spices.
A touch of smoked paprika, earthy cumin and a pinch of spicy cayenne come together to give this protein-packed chickpea dip its signature North African flavour. It's creamy yet light, perfectly seasoned and ready in just minutes.
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My kids love this easy Moroccan style hummus with breadsticks and fresh raw vegetables for a quick and easy after-school snack.
It tastes deliciously fresh and is so much healthier than supermarket versions.
Love Hummus? Why not try my roasted red pepper hummus too!
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✔️ Why should you try it?
- This spiced hummus recipe is a breeze to make, perfect for when you're short on time but still want something homemade and delicious.
- The unique blend of cumin, smoked paprika, cayenne, and coriander adds a Moroccan twist to the traditional homemade hummus.
🥘 Ingredients
Chickpeas - 1 400g can of chickpeas, drained. Reserve the liquid for later!
Tahini - buy a good quality jar of tahini for maximum flavour.
Garlic - I used 3 garlic cloves but if you like things garlicky then double it.
Lemon Juice - gives the hummus a lovely lemony zing.
Olive Oil - olive oil or extra virgin olive oil can be used.
Hummus Spices - cumin, coriander, smoked paprika, cayenne pepper and cinnamon.
Salt - for seasoning.
"Lovely and creamy. I maybe had too much garlic, although I only put the 3 cloves, they were on the big side. But I don’t mind as I love garlic. I’m not sure I will ever buy hummus ever again. It was so simple to make and make quite a substantial amount. Also keeps for a week which is longer than shop bought. Once you have the tahini etc, it will last for many more batches." ⭐⭐⭐⭐⭐ Lynne
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Drain the chickpeas but reserve the liquid for later.
Two: Place all of the ingredients (except the oil and reserved liquid) in a food processor and pulse. Gradually add the olive oil through the funnel, then add the reserved chickpea liquid, a little at a time until the hummus becomes smooth and creamy (you won't need all the liquid, just enough to make the hummus a nice consistency).
Three: Spoon into a serving bowl and sprinkle with more smoked paprika.
Four: Serve with raw vegetables and breadsticks.
Top Tips
- If you prefer chunkier-style hummus then process it for less time in the food processor. The longer you process the ingredients, the smoother it will be. Don't forget to scrape down the sides of the food processor a couple of times to ensure everything is blended uniformly.
- For a richer hummus use extra virgin olive oil. My kids prefer me using a mild light olive oil though.
- There are so many different flavour combinations you can try. This is a great base recipe to experiment with.
📖 Variations
- Pesto Hummus - add 2 tablespoons of fresh pesto into the food processor and blitz.
- Roasted Garlic Hummus - roast 5 cloves of garlic in their skins. Once cooked squeeze the garlic out of their skins and add to the processor.
- Roasted Red Pepper - add 2 roasted red peppers from a jar to the food processor and whizz up until smooth.
🍴 Serving suggestions
We usually enjoy hummus as a dip with fresh raw vegetables, carrot fritters, or breadsticks.
It also makes a tasty wrap and sandwich filling.
🥡 Storage
The hummus can be kept in a sealed container or jar in the fridge for one week. Drizzle a little extra oil on top to keep it fresh.
❓ FAQS
Hummus is a middle eastern dip made with chickpeas, sesame seed paste, lemon juice, garlic and olive oil.
Tahini is a condiment made from toasted ground hulled sesame. It is served by itself or as a major ingredient in hummus, baba ghanoush, and halva.
😋Related recipes
More homemade dips and sauces to try;
- Fresh Pesto - Make the homemade pesto in your food processor and store it in the fridge. Then you’re only minutes away from a delicious bowl of pasta.
- Holy Gaucamole - Guacamole is a family favourite around these parts and this is my recipe for a fully loaded but nearly smooth guacamole. So tasty!
- Vegan Aioli - This super versatile aioli is a must on every BBQ or on every party snack table. You don’t have to be vegan to love this dip, it’s popular by all-eaters!
- Instant Pot Spinach Artichoke Dip - This creamy cheese Instant Pot Spinach Artichoke Dip is an easy, minimal prep, crowd-pleasing savory dip. Just the thing to serve with chips, veggie sticks and bread during game day, potluck, dinner parties, and more.
- Sicilian Pesto - This Sicilian pesto differs from what many consider the ‘typical’ pesto – Pesto alla Genovese, (from the region of Liguria), in that almonds are used instead of pine nuts and tomatoes are added too. The verb pestare means “to stomp on,” or to crush, and therefore the word pesto describes a process more than a product.
- Homemade Onion Dip - A simple, quickly prepared dip which is ideal for easy entertaining and one that the whole family will enjoy. It’s creamy, delicious and full of flavour.
- Vegan Tzatziki - This is a creamy, garlicky and refreshing Vegan Tzatziki that is made in 10 minutes or less. It goes so well with any dish.
- Homemade Tartar Sauce - made from scratch in just 5 minutes! Tartar sauce is traditionally served with crispy fish and chips, and goes so well with any seafood dish.
- Baba Ganoush - Smoky and rich with the flavours of North Africa and the Middle East. Serve with flat breads, warm or cold. Gluten Free. Vegan.
- Moroccan Carrot Dip - Use this Moroccan carrot dip for a gorgeous splash of colour and vibrant hit at parties, as part of a mezze spread or a potluck meal.
- Pumpkin Dip - Easy pumpkin dip recipe with just few ingredients and spices. Perfect for fall snacks and appetizers!
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Recipe
Moroccan Hummus Recipe
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Equipment
- Chopping Board
- Knife
Ingredients
- 400 g Tin of Chickpeas drained but reserve the liquid for later in the recipe
- 1½ tablespoon Tahini
- 3 Garlic Cloves peeled
- 1 Lemon juice only
- 3 tablespoon Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Ground Coriander
- ¼ teaspoon Cayenne Pepper
- ⅛ teaspoon Cinammon
- 1 teaspoon Salt
Instructions
- Drain the chickpeas but reserve the liquid for later in the recipe.400 g Tin of Chickpeas
- Place the chickpeas, tahini, garlic cloves, lemon juice, spices and salt into a food processor and pulse until the chickpeas are broken down.1½ tablespoon Tahini, 3 Garlic Cloves, 1 Lemon, 1 teaspoon Cumin, 1 teaspoon Smoked Paprika, ½ teaspoon Ground Coriander, ¼ teaspoon Cayenne Pepper, ⅛ teaspoon Cinammon, 1 teaspoon Salt, 400 g Tin of Chickpeas
- Slowly add the olive oil through the funnel and continue to pulse.3 tablespoon Olive Oil
- Scrape down the sides of the bowl and pulse again.
- Add the reserved liquid 1 tablespoon at a time and continue to pulse until you reach your desired consistency.
- Serve in a bowl with a sprinkle of smoked paprika.
Danielle Wolter
This was so creamy and flavorful! And I loved how easy it was to make. Thanks!
kim
Loved this recipe! It was super easy and so tasty. Will definitely be making again.
Gina
Such a great staple recipe. We have hummus on hand all the time for healthy snacking. Love the spice in this recipe!
Caroline
Hummus is always a favorite - like the warm spice flavors in this version.
Jess
Pinning this to make again and again! We love hummus in our family and go through it pretty quickly. Now we can make it at home and save money! Love it.
Beth
Yummy! This looks so delicious and tasty! I can't wait to make this recipe! My husband is going to love this!
Jacqueline Meldrum
Oh I like the extra spices added to this hummus Beth. I bet it tastes lush
Jessica Formicola
I love making my own hummus, and I can't wait to try your recipe! It looks so delicious!
Amy
Homemade hummus is just the best, love it!
Kathryn Donangelo
LOVE this hummus recipe and all of the smokey flavors. It was so easy to make and made the best snack yesterday! Thank you!
Christian Guzman
This was so amazing! I had it as a snack/meal with toasted pita triangles. Yum!
Theresa Shanahan
How much of each spice? Thanks very much!
Beth Sachs
Hi Theresa, the spice amounts are in the recipe card at the bottom of the post. Enjoy!
Lynne c
Lovely and creamy. I maybe had too much garlic, although I only put the 3 cloves, they were on the big side. But I don’t mind as I love garlic. I’m not sure I will ever buy humus ever again. It was so simple to make and make quite a substantial amount. Also keeps for a week which is longer than shop bought. Once you have the tahini etc, it will last for many more batches
Kirstie
I've never got on with hummus, but i really want to get on with it! I love Moroccan flavours, so I thought I would give it a try. Its really good! Hummus will always be a bit dry for my palette, so I need to pimp it up in sandwiches with lots of juicy tomatoes and roasted vegetables - but the flavour of this recipe is really yummy and I can see me making it again repeatedly. I only have a stick blender, so had to use a splash of aquafaber at the beginning just to get it going- and the blending process took longer than if I had a trad blender. But the recipe gets 5 stars because if it can make a non hummus person like hummus, its a star!