Moroccan Spiced Hummus

One of my favorite ways to eat garbanzo beans (aka chickpeas) is hummus.  I have never met a hummus that I didn’t like,  but one of my personal creations that is absolutely delish is this Moroccan Spiced Hummus. I hope you try it!

I’m traveling and didn’t have a picture of my hummus…but it looks like this one. 🙂

Moroccan Spiced Hummus

2 cups or 15oz.  garbanzo beans, cooked and drained (reserve some of the bean liquid)
2 Tbsp. tahini
1 tsp. olive oil
1 tsp. granulated garlic
2 Tbsp. morrocan seasoning (recipe below)
a handful raisins
salt & pepper to taste
a few sprigs of fresh parsley
reserved bean liquid

Put all ingredients in a food processor or high powered blender and blend until smooth. Keep adding more bean liquid until the hummus is the texture and consistency that you want. To serve sprinkle with paprika and drizzle with olive oil. Enjoy!

Moroccan Spice blend:
1 tsp. cumin seeds
1 tsp. black peppercorns
2 tsp. sweet paprika
1 tsp. cayenne pepper
1 tsp. cinnamon
1 tsp. sea salt
1/2 tsp. nutmeg
*Toast all spices together in a skillet until fragrant. Store in a glass jar.

Note: This Moroccan spice hummus is amazing as a dip for veggies, pretzels, or whole wheat pita chips, but also makes a great base spread for sandwiches in place of mayo.

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