After investing in a food processor a couple of years ago, moroccan hummus was one of the first recipes Aaron and I decided to make. The ingredients are simple (chickpeas, olive oil, spices), easily adapted to whatever you have on hand, and relatively cheap. Especially if you’re able to plan ahead and soak some dry beans overnight.
Since then, we’ve played around with a variety of spices, tahini or no tahini, raw versus cooked garlic (raw will require that you brush your teeth 5 times and eat 20 breath mints), and a bunch of different mix-ins (spinach is awesome).
But, by far, this recipe for moroccan hummus is our absolute favorite. I wish I could take the credit for developing this flavor combination, but this was all Aaron. The guy’s got a knack for making ridiculously good spreads. And his idea to use garlic-infused olive oil? Genius.
I pretty much just go at this moroccan hummus with a spoon, but if you like, you can also whip up some pita chips to go alongside your hummus. Simply cut pita into wedges, spray with oil, sprinkle with sea salt, and pop into a 350 degree oven for 12-15 minutes.
The combination of still warm, crispy pita with smooth, moroccan hummus is divine. You’ll never want to eat store-bought hummus again. Promise.
Prep Time: 10 mins
This easy moroccan hummus recipe is a favorite at our house. The spices are warm and comforting and the texture is smooth, but not at all watery. Frankly, this moroccan hummus puts store-bought hummus to shame!
Technically, this makes about 12 quarter cup servings, but who can only eat 1/4 cup of hummus at a time? If you can, please let me know your secret. I’d say this will yield about 6 servings at my house…if we’re lucky.
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