Who doesn’t love hummus these days? There are so many different flavors to choose from when you go shopping that everyone can find their own preference of flavor. Whether you prefer the classic traditional taste with a hint of garlic and lemon, or the unique blend of roasted red pepper and a touch of paprika, the options are endless. Additionally, some people enjoy the subtle kick of jalapeno flavor, while others revel in the earthy richness of olive-infused hummus. With such an array of delightful choices, it’s no wonder hummus has become a favorite snack and appetizer for many.

The problem with store-bought hummus is that the ingredients are usually not ideal. I have not found one that uses olive oil instead of rapeseed oil as the main oil. But the good news is that it’s very easy to make a healthy version at home!

I already showed you how to make Spinach hummus, you can find a recipe here in case you missed it:

Today I will show you how to make a different flavor of hummus – Moroccan style. You only need a food processor for this and it only takes about 15 minutes to make it! You can safely store homemade hummus in the fridge for at least 3 days. Enjoy it with fresh or roasted vegetables, as a spread on a sandwich, or even as a topping on roasted chicken!

Ingredients:

• 1 can of chickpeas
• 1 big clove of garlic
• 3 tbsp. tahini
• 6 tbsp. extra virgin olive oil
• 1 lemon
• small pinch of salt
• 1 tsp. ground cumin
• 1,5 tsp. smoked paprika
• 1 tsp. cayenne pepper
• 0,5 tsp. turmeric
• 0,5 tsp. cinnamon
• 1,5 tsp. dried oregano

Peel garlic, wash and drain chickpeas, squeeze lemon juice (you can do it by hand or using lemon squeezer), then add all ingredients to a food processor. When it comes to spices, you may have to adjust amounts depending on taste preference, dried oregano can be changed to coriander or parsley. Both will give slightly different flavors.

Run the processor until hummus is smooth, add a spoon of water or olive oil if you would like a creamier texture.

Enjoy!