Moroccan Hummus

For cool plating, save a dozen of the chickpeas to scatter on the top along with a teaspoon of paprika and a tablespoon of olive oil.

Yield:
1 1/2 cups
Category:
Appetizers
Cuisine:
Moroccan

INGREDIENTS:

  • 1 can chickpeas, drained and rinsed, saving the water
  • 1/4 cup lemon juice
  • 2 cloves garlic, chopped finely
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne
  • 3 tablespoons tahini
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 to 4 tablespoons chickpea liquid

DIRECTIONS:

  1. Combine all ingredients in a food processor or blender. Blend until smooth.
  2. For interesting alternatives you can blend in a jarred red pepper, or fry up an onion and blend it in. Two tablespoons of tomato paste is a third way to change it up.

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