Learn how to make this Moroccan Spiced Hummus from scratch. The spices pair perfectly with dreamy, whipped dip.
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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.
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