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Moroccan Spiced Hummus

  • Author: Miss AK
  • Prep Time: 8 hours
  • Cook Time: 2 hours
  • Total Time: 10 hours
  • Yield: 10-12 1x


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



  • 1 c. dried chickpeas
  • 1/4 c. tahini
  • 1/4 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


  1. Place the dried chickpeas in a jar or bowl and cover them completely with water. Allow them to soak overnight.
  2. When they’ve been soaked, drain the beans, rinse and place them in a large stockpot. Cover them with water again, place on the stove and bring them to a boil.
  3. Turn the heat down to low and let the beans simmer for 1.5 – 2 hours.
  4. 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.
  5. Add the tahini, garlic, spice, salt, lemon juice and zest. Begin to process and stream the olive oil in slowly.
  6. 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.
  7. When you’re ready to serve you can drizzle with olive oil and dig in!


  • in addition to the chickpea water, I’ve also added ice cubes (just a few) to thin out the mixture and add creaminess.
  • za’atar spice blend works wonderfully in place of the Moroccan, too.


  • Serving Size: 3 Tbsp.
  • Calories: 180
  • Sugar: 1 g
  • Sodium: 26 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 0 mg

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