Description
A quick and flavorful homemade hummus with big flavor– this Extra Creamy Moroccan Hummus features a complex and aromatic spice blend that’s perfect for dipping!
Ingredients
Scale
Crispy Chickpeas:
- 8 oz or 1/2 Can Chickpeas (Rinsed)
- 1 Tbsp Olive Oil
- 2 tsp Ras el Hanout
Hummus:
- 1 1/2 16 oz Cans Chickpeas (Rinsed, Liquid Reserved)
- 1/2 Cup Tahini
- 4 Cloves Garlic
- 1 Tbsp Ras el Hanout
- 2 tsp Smoked Paprika
- 2 Lemons (Juiced)
- 3 Ice Cubes
Garnish (Optional):
- 1/16 tsp Smoked Paprika
- 1 tsp Fresh Parsley (Chopped)
Instructions
- Preheat the oven to 400°F. Spread half of a can of rinsed chickpeas to a baking sheet along with 1 Tbsp of oil and 2 tsp of ras el hanout. Stir to combine. Bake for 15-20 minutes stirring once or twice until the chickpeas are crispy.
- In a blender add the chickpeas, tahini, garlic, spices and lemon juice. Blend on high, scraping the sides if needed until the hummus is smooth. Add the reserved chickpea liquid one Tbsp at a time if your hummus is too dry.
- Next add the ice cubes to the blender and blend on high for 1 minute or until the ice is gone.
- Transfer the hummus to a plate or bowl and garnish with crispy chickpeas, a drizzle of olive oil and pinch of smoked paprika, if desired. Enjoy with fresh pita, chopped vegetables, or crackers.
- Leftover hummus can be stored in an airtight container in the refrigerator for up to 1 week.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Extra Creamy Moroccan Hummus, Moroccan Hummus Recipe, Extra Creamy Homemade Hummus Recipe
