There is no need to complicate things when it comes to hummus. We use fresh, quality ingredients in this creamy moroccan hummus to create something you’ll want to eat by the spoonful. And you will.

Get your spoons ready!

Creamy Moroccan Hummus
A simple, Moroccan-inspired hummus

📖 About

Let’s be honest, if you can make something in 10 minutes with less than 10 ingredients, why would you buy it from the store?

This is a question we ask ourselves a lot. And you should too.

This hummus not only tastes better than the packaged stuff, it has healthier ingredients and costs less! That’s a win in our book.

Chickpeas, Lemon, Cilantro, Tahini, Garlic, Oil, Aquafaba, And Spices
Less than ten ingredients for this hummus!

🍲 Key ingredients

The base ingredients for a perfectly spiced and creamy Moroccan hummus include:

  • Chickpeas: what would a hummus be without chickpeas. They are full of fiber, which helps keep you fuller for longer. They help create a smooth consistency that hummus is so well-known for. And don’t waste the liquid from cooking or the can! It’s called aquafaba, and we use it in our hummus to make it even creamier.
  • Tahini: a paste made from toasted and ground sesame seeds, tahini gives a light and nutty flavor to this dish. It’s also a source of phosphorous and manganese, which both improve bone health. The brand we use and love is ARZ Fine Foods, which we can’t say enough good things about. It has a really unique sweet taste to it. Plus, it’s a lot cheaper than other common brands.
  • Lemon: lemon is such a crucial ingredient in hummus. It creates a bright, citrusy flavor that adds a fresh feel to the overall taste.
  • Spices: cumin, coriander, and paprika give this hummus recipe its distinct Moroccan flavor.
Chickpeas, Spices, And Garlic In A Food Processor
If you start cooking more frequently, it makes sense to invest in a quality food processor

🔪 Instructions

First, prepare the chickpeas by either pressure cooking or opening some cans. Make sure to save the liquid (aquafaba) for later. Next, you’ll put everything in a food processor, except the oil and ice.

Garlic, tahini, aquafaba, fresh spices, and chickpeas in a food processor
Fresh spices make all the difference!

Once the hummus ingredients are blending together, add in the ice and oil slowly. Keep blending everything for at least another 2-3 minutes to achieve the smoothest consistency.

And that’s it! You can serve this hummus with pita bread, vegetables, crackers, or scoop it straight out of the food processor with a spoon.

We won’t judge.

🌡️ Storage

This hummus will store in the fridge for 4-7 days. It also freezes really well, and can easily defrost overnight. It will last for about 4 months if you decide to store it in the freezer.

Creamy Moroccan Hummus
Creamy, garlicky, and oh so smooth

💭 Budget tips

We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:

  • Measure out your portions so you don’t eat this too quickly
  • Make sure you buy dry chickpeas
  • Skip the tahini

🍴 Tasting notes

This hummus is cheap, easy, and quick to make. If that’s not enough, it’s also:

  • Creamy
  • Garlicky
  • Fiber-rich
  • Tangy

If you try this recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

Creamy Moroccan Hummus

Creamy Moroccan Hummus

Mitch and Justine
In 10 minutes, and with less than 10 ingredients, you’ll be feasting on the creamiest hummus ever. Use it as a dip, a spread, or in sauces. The options are endless!
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Appetizers, Snacks
Cuisine Gluten-Free, Moroccan, Vegan
Servings 27 servings
Calories 69 kcal

Equipment

  • Pressure cooker
  • Food processor
  • Spatula

Ingredients
 

  • 3 ½ cups cooked chickpeas ($0.60)
  • ½ cup aquafaba ($0.00)
  • 1-2 cloves garlic ($0.04)
  • 3 tbsp olive oil ($0.36)
  • ¼ cup + 1 tbsp tahini ($0.30)
  • 3-4 tbsp lemon juice ($0.27)
  • ½ tsp paprika ($0.05)
  • 1 tsp cumin ($0.01)
  • 1 tsp coriander ($0.01)
  • Sea salt and pepper to taste ($0.02)
  • 3 whole ice cubes ($0.00)

Instructions
 

  • In advance, cook chickpeas in a pressure cooker with 6 cups of water. Save the liquid (aquafaba) for later. If you want to save time, drain 2 cans of chickpeas and also save the liquid.
  • Add all ingredients, except the olive oil and ice cubes, to a food processor. Mix for a minimum of 2-3 minutes.
  • Add in ice and olive oil slowly, all while mixing for another 2-3 minutes, or until you have a creamy consistency. Make sure to stop the food processor and scrape down the sides a few times.
  • Scoop into a bowl and serve with your favorite pita bread, veggies, or toast.

Notes

  • If you don’t want a punchy garlic flavor, try roasting it!

Nutrition

Serving: 1serving | Calories: 69kcal | Carbohydrates: 5.3g | Protein: 1.6g | Fat: 4.3g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 52.7mg | Potassium: 73.6mg | Fiber: 1.7g | Sugar: 0.6g | Vitamin A: 90IU | Vitamin C: 1.8mg | Calcium: 50mg | Iron: 0.24mg
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♻️ Similar recipes

For more recipes to use chickpeas in, check out our:

💬 FAQ

What happens if I didn’t save the aquafaba.

If you didn’t save the liquid, just substitute an equal amount of ice-cold water.

Can I use canned chickpeas instead?

Yes, you can absolutely use chickpeas in a can instead of dried. However, cooking from dry is our first choice because the taste, texture, and price is better.

Do I have to use oil?

You do not need it in this hummus recipe, it just helps create an extra smooth and creamy consistency.

Do I need to soak the dry chickpeas before cooking?

No, you do not need to soak chickpeas before cooking, but it is highly recommended. They will cook faster, and it will help remove some of the lectins. To be safe, soak them for at least a couple of hours and use a pressure cooker.

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