Moroccan Spiced Hummus

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Moroccan spices pair perfectly with dreamy, whipped hummus.  

Moroccan Spiced Hummus

Moroccan Spiced Hummus

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I read something this week about happy accidents. Whatever you do, if you’re anything like me, I wonder if you’re bumbled around before, taking action, wondering if you were following to proper steps to achieve your goals. This Moroccan Spiced Hummus is a metaphor for me, of sorts. It represents innovation, trying something new, doing something the long way, and eventually achieving great results. And it also represents some really phenomenally good hummus, lol.

Sometimes we feel like we’re just rushing through things to complete a task to move forward. Complete, check off, move on. But where has the joy in the process gone? I created this recipe for myself as an easy snack; I had no intention of sharing the recipe. It was my first time making hummus from dried chickpeas, not canned. If you’ve ever made dried beans before, you know it is crazy easy, just a little time-consuming. But you know me, Miss Do It Yourself. So, I did. I soaked, boiled, simmered, peeled, blended and BAM. Best hummus of my life.


The thing was, I had fun doing it. I’m working on this whole “slowing down” thing, whatever that means lol. I was 10 minutes late to the gym because I was lazily peeling my chickpeas, I cut time out of my afternoon to play with the recipe, just for myself, and the end result was something much better than I had imagined.

I urge you, take some time out of your week. Breathe, stretch, shake, boil beans & and have a deliciously fun time devouring hummus. Yes, I just told you to have fun boiling beans.

Creamy Moroccan Spiced Hummus

Let’s get to it!

WHAT YOU’LL NEED (measurements below):

Dried chickpeas

Tahini

Olive oil

Lemon

Garlic

Moroccan Spice – I like this one McCormick Gourmet Moroccan Blend, 1.62 oz

Salt

From Scratch Moroccan Spiced Hummus

WHAT YOU’LL DO:

Place the dried chickpeas in a jar or bowl and cover them completely with water. Allow them to soak overnight. When they’ve been soaked, drain the beans, rinse and place them in a large stock pot. Cover them with water again, place on the stove and bring them to a boil. Turn the heat down to low and let the beans simmer for 1.5 hours.

When the beans have cooked, drain them, but reserve some of the chickpea water. If you’d like the creamiest hummus, remove the shells from the chickpeas one by one. This takes about 5-10 minutes, but I believe it’s worth it! Once the chickpeas are peeled, add them to a food processor.

Add the tahini, garlic, spice, salt, lemon juice and zest. Begin to process and stream the olive oil in slowly. When the olive oil is incorporated, stop and scrape the sides of the processor and test the thickness. You can add 2 tablespoons – 1/4 cup of the chickpea water depending on your texture preference to thin out the mixture. When you’re ready to serve you can drizzle with olive oil and dig in!

xoxx,

Miss AK

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Moroccan Spiced Hummus
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 1 c. dried chickpeas
  • ¼ c. tahini
  • ¼ c. olive oil
  • 1 lemon, juice and zest
  • 2 garlic cloves
  • 2 - tsp. - 1 Tbsp. depending on your preference of Moroccan spice - I like this one McCormick Gourmet Moroccan Blend
  • 1 tsp. salt
Instructions
  1. Place the dried chickpeas in a jar or bowl and cover them completely with water. Allow them to soak overnight. When they've been soaked, drain the beans, rinse and place them in a large stock pot. Cover them with water again, place on the stove and bring them to a boil. Turn the heat down to low and let the beans simmer for 1.5 hours.
  2. When the beans have cooked, drain them, but reserve some of the chickpea water. If you'd like the creamiest hummus, remove the shells from the chickpeas one by one. This takes about 5-10 minutes, but I believe it's worth it! Once the chickpeas are peeled, add them to a food processor.
  3. Add the tahini, garlic, spice, salt, lemon juice and zest. Begin to process and stream the olive oil in slowly. When the olive oil is incorporated, stop and scrape the sides of the processor and test the thickness. You can add 2 tablespoons - ¼ cup of the chickpea water depending on your texture preference to thin out the mixture. When you're ready to serve you can drizzle with olive oil and dig in!

Moroccan Spiced Hummus made from scratch!

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