This easy homemade hummus recipe spiced with cumin, smoked paprika, cayenne and coriander is creamy, delicious and most importantly REALLY quick to make. The Moroccan hummus makes a tasty dip for fresh raw vegetables like celery, cucumber and carrots, or a quick and healthy sandwich filling.
My kids love this easy homemade hummus with breadsticks and fresh raw vegetables for a quick and easy after school snack. It tastes fresh and flavourful and is so much healthier than supermarket versions.
✔️ Why should you try it?
- Quick and easy to make
- Healthy and nutritious
- Filling after school snack for kids
- 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 hit.
- Olive Oil – a mild olive oil is best if you’re serving this to kids.
- Spices – cumin, coriander, smoked paprika, cayenne pepper and cinnamon.
- Salt – for seasoning.
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 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. have a read of my suggestions below! This is a great base recipe to experiment with.
For all of these variations you will need to omit the spices used in this Moroccan style hummus.
- 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 and breadsticks. It also makes a tasty wrap and sandwich filling too. Or, how about spoonful’s dolloped on a fresh green salad for a tasty light lunch?
The hummus will keep in a sealed container or jar in the fridge for 1 week. I drizzle a little extra oil on top to keep it fresh.
What is hummus?
Hummus is a middle eastern dip made with chickpeas, sesame seed paste, lemon juice, garlic and olive oil.
What is tahini?
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.
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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Homemade Hummus (Moroccan Style)
- 400 g Tin of Chickpeas drained but reserve the liquid for later in the recipe
- 1½ tbsp Tahini
- 3 Garlic Cloves peeled
- 1 Lemon juice only
- 3 tbsp Olive Oil
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- ½ tsp Ground Coriander
- ¼ tsp Cayenne Pepper
- ⅛ tsp Cinammon
- 1 tsp Salt
- Drain the chickpeas but reserve the liquid for later in the recipe.
- Place the chickpeas, tahini, garlic cloves, lemon juice, spices and salt into a food processor and pulse until the chickpeas are broken down.
- Slowly add the olive oil through the funnel and continue to pulse.
- Scrape down the sides of the bowl and pulse again.
- Add the reserved liquid 1 tbsp at a time and continue to pulse until you reach your desired consistency.
- Serve in a bowl with a sprinkle of smoked paprika.