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!
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.
🍲 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.
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.
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.
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.
💭 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:
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
- Pressure cooker
- Food processor
- 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)
- 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.
- If you don't want a punchy garlic flavor, try roasting it!
♻️ Similar recipes
For more recipes to use chickpeas in, check out our:
- Chickpea tuna salad for a vegan staple that's been around for ages.
- Chickpea fries to open your palate up to some new trendy vegan food.
- Moroccan chickpea stew for a spicy and warming bowl served with couscous.
- Smoky baba ganoush dip because hummus always gets the love.
If you didn't save the liquid, just substitute an equal amount of ice-cold water.
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.
You do not need it in this hummus recipe, it just helps create an extra smooth and creamy consistency.
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.