Easy Oil-Free Moroccan Spiced Hummus
Hummus seems like one of those straightforward things that doesn’t require a recipe. Think of this as less of a recipe and more of a guide, with a couple tips and tricks to lead you to your best hummus yet.
Ingredients
- 13 oz/400g can/tin of drained chickpeas keep the liquid
- Heaping 1/2 cup/90g of tahini
- Juice and zest of one lemon
- 1 1/4 teaspoons salt
- 2 cloves garlic
- 1/4 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- Pinch of red pepper flakes
- Optional toppings:
- sliced toasted almonds
- Soaked and rinsed Apricots & Raisins
- roasted crispy chickpeas
- Za'Tar spice mix
Instructions
- Add the spices on a dry hot pan. Toast the mixed spices for 2 minutes. Be careful not to burn them!
- Bash all the spices together in a pestle and mortar.
- Add the chickpeas, garlic/spice mixture, tahini, lemon juice and zest, salt, to the food processor.
- Let it blend until smooth, adding the reserved chickpea liquid until you reach desired consistency.
- Spoon into a bowl, and top with the sultanas, apricots, and the remaining spices.
Video
Notes
Store leftovers in an airtight container in the fridge for up to 3 days!
if you don't have a pestle & mortar, simply use pre-ground spices, but make sure you toast them :)
Nutrition
Calories: 116kcal
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