This aromatic and warming Moroccan Spiced Hummus is so addictive! Quick, easy and versatile, it’s so much better than shop bought!
Hummus or Houmous? I tend to spell it Hummus, but I’ve realised that a lot of people also spell it as Houmous. Either way, it really doesn’t matter, but this MOROCCAN SPICED HUMMUS does. In fact, it’s the only thing that matters right now.
Chickpeas, quality olive oil, smooth tahini, fresh mint, lemon juice, aromatic paprika, cumin and roasted garlic…
Should I stop or continue?
So today I’m talking to you about one of my favourite foods EVA… HUMMUS and I’m guessing that you love it too? That’s why you’re here right?
I visited a Middle Eastern restaurant yesterday with my family and amongst the plethora of dishes that we ordered and shared, hummus was one of the first things my eyes scanned the menu for. Its smooth, creamy and nutty taste is always so satisfying and the hummus yesterday was no exception. I’ve tried hummus in a lot of Middle Eastern restaurants and I’m yet to come across one which does not offer this dreamy godsend of a dish. BUT, I’ve also realised that it’s a strong item in Greek restaurant menus too. So, is hummus originally a Middle Eastern dish or a Greek dish?
I was discussing this very concept with one my best friends Nicole recently, she is half Greek and unsurprisingly she was set on the idea that just like Tarama/Taramasalata, hummus is absolutely and most definitely, really and truly Greek!
So I decided to do some of my own research to see whether or not I can pinpoint the origin of this delicious dish. Something that was quite clearly apparent from the get-go is that hummus is ancient! I came across mixed opinions and differing forms of evidence about where hummus originated, but a lot of the evidence suggested Cairo, Egypt. The Greeks and Egyptians traded a range of commodities for centuries and so perhaps it was during this time that their cuisines coincided and intertwined to became widespread between both countries.
Irrespective of where Hummus originated from, hummus is a dip that should be renamed the ultimate dip (if you ask me). It goes with practically everything and its versatility means that it has become a staple dish that is apparent in many countries. Everybody loves a bit of hummus and its adaptability is demonstrated with the range of varieties that exist today.
Red pepper hummus, lime and parsley hummus, avocado hummus, caramelised onion hummus, pumpkin hummus, Moroccan spiced hummus and the list goes on… this ultimate dip has the capacity to incorporate different cultures and accommodate a range of taste preferences. This recipe is no exception!
Now this Moroccan Spiced Hummus isn’t your average hummus recipe, it’s packed full of flavour and has an ingredient that you might be surprised to find – but remember the magic of hummus? Its versatility right? So stick with me.
Cannellini/white beans. These buttery beans of magic have a creamy and slightly nutty flavour which adds a beautifully smooth and creamy texture – HUMMUS GOALS right there!
Another game changer in this recipe are the roasted garlic cloves. I know that you’re probably thinking that roasting the garlic is a minor addition that your tempted to leave out. Is it worth the effort? My answer to you is yes! What I really love about this Moroccan Spiced Hummus, is that the combination of vibrant flavours in this dip never gets boring.
Enjoy it as a snack, in your sandwiches or add it to your salads, i’ll know you’ll love it!
- 2 garlic cloves, roasted
- 2 table spoons olive oil
- 1 can (240g drained) chickpeas
- ½ can (120g drained) cannellini/white beans
- 2 table spoons tahini
- 1 (40g) small carrot, peeled and boiled
- 5 fresh mint leaves
- 3 table spoons fresh lemon juice
- ½ tea spoon ground paprika
- ½ tea spoon ground cumin
- ½ tea spoon ground coriander
- ½ tea spoon ground black pepper
- 2 table spoons water
- salt to taste
- ROAST the garlic by placing the peeled garlic cloves in a small pan with the olive oil for 10-13 minutes over a low heat. The garlic should soften and brown.
- ADD the roasted garlic and oil into a food processor and puree with the remaining ingredients. If the mixture is too thick, add more oil or water until the desired consistency is reached.
- SERVE the hummus with a light drizzle of olive oil and sprinkle with paprika if desired.