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!
Homemade is Better Than Store-Bought
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 for a Creamy Moroccan Hummus
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.
How to Make This Creamy Moroccan Hummus
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.
How to Store Hummus
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.
Why You’ll Love This Hummus
This hummus is cheap, easy, and quick to make. If that’s not enough, it’s also:
- Creamy
- Garlicky
- Fiber-rich
- Tangy
If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!
This Moroccan Hummus Goes Well With
- Pita breads or chips
- Veggie sticks
- Sandwiches
- Mushroom Hummus Toast
- Rainbow Tofu Buddha Bowls
Creamy Moroccan Hummus
Course: Snacks, AppetizersCuisine: MoroccanDifficulty: Easy27
servings10
minutes0
minutes69
kcal$1.71
USD$0.07
USD10
minutesIn 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!
Ingredients
3 1/2 cups cooked chickpeas ($0.60 USD)
1/2 cup aquafaba ($0.00 USD)
1-2 cloves garlic ($0.04 USD)
3 tbsp olive oil ($0.36 USD)
1/4 cup + 1 tbsp tahini ($0.30 USD)
3-4 tbsp lemon juice ($0.27 USD)
1/2 tsp paprika ($0.05 USD)
1 tsp cumin ($0.01 USD)
1 tsp coriander ($0.01 USD)
sea salt and pepper to taste ($0.02 USD)
3 whole ice cubes ($0.00 USD)
Directions
- 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 favourite pita bread, veggies, or toast.
Tips
- If you don’t want a punchy garlic flavor, try roasting it!
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Nutrition Facts
27 servings per container
Serving Size1 servings
- Amount Per ServingCalories69
- % Daily Value *
- Total Fat
4.3g
7%
- Saturated Fat 0.5g 3%
- Sodium 52.7mg 3%
- Potassium 73.6mg 3%
- Total Carbohydrate
5.3g
2%
- Dietary Fiber 1.7g 7%
- Sugars 0.6g
- Protein 1.6g 4%
- Vitamin A 2.5%
- Vitamin C 1.8%
- Calcium 4.8%
- Iron 2.5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
What do I do 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 hours and use a pressure cooker.
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