Moroccan Hummus Recipe
This easy homemade Moroccan hummus recipe is flavoured with the warming spices of cumin, paprika, cayenne and coriander. It makes a tasty dip for fresh raw vegetables like celery, cucumber, and carrots, or a quick and healthy sandwich filling.
Servings 8
Calories 71kcal
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Equipment
- 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 tbsp Tahini, 3 Garlic Cloves, 1 Lemon, 1 tsp Cumin, 1 tsp Smoked Paprika, ½ tsp Ground Coriander, ¼ tsp Cayenne Pepper, ⅛ tsp Cinammon, 1 tsp Salt, 400 g Tin of Chickpeas
- Slowly add the olive oil through the funnel and continue to pulse.3 tbsp 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.
Notes
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutritional Information (Approximate)
Calories: 71kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg
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