Moroccan Hummus Recipe
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Tin of Chickpeas (drained but reserve the liquid for later in the recipe)
- 1Β½ tbsp Tahini
- 3 Garlic Cloves (peeled)
- 1 Lemon (juice only)
- 3 tbsp Olive Oil
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- Β½ tsp Ground Coriander
- ΒΌ tsp Cayenne Pepper
- β tsp Cinammon
- 1 tsp Salt
Method
- Drain the chickpeas but reserve the liquid for later in the recipe.
- Place the chickpeas, tahini, garlic cloves, lemon juice, spices and salt into a food processor and pulse until the chickpeas are broken down.
- Slowly add the olive oil through the funnel and continue to pulse.
- Scrape down the sides of the bowl and pulse again.
- Add the reserved liquid 1 tbsp at a time and continue to pulse until you reach your desired consistency.
- Serve in a bowl with a sprinkle of smoked paprika.