If you’ve ever found yourself looking for hummus ideas beyond the typical store-bought tub, this roasted garlic and cumin Moroccan hummus is exactly what you need. It’s creamy, smoky, and just the right amount of earthy thanks to a generous amount of cumin and sweet roasted garlic. This version straddles comfort food and exotic flair—it’s equally at home at a casual weeknight dinner as it is on a festive hummus board surrounded by colorful vegetables and warm breads. If you’ve been experimenting with home made hummus recipes and want to try something that feels new yet approachable, this might become your new go-to.
The beauty of hummus lies in its versatility. With just a few pantry staples—chickpeas, tahini, lemon, and garlic—you can spin countless variations. This moroccan hummus recipe, though, takes it to another level with spices that are both comforting and adventurous. Think cumin, smoked paprika, and a touch of cayenne for a spicy hummus recipe that is full-bodied without overwhelming the palate. It’s the kind of dip that makes you linger over every bite, especially when paired with roasted moroccan carrots, grilled meats, or warm flatbreads.
Roasted Garlic and Cumin Moroccan Hummus
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Appetizer, Dip, Side Dish
Cuisine Moroccan
Food processor or blender For that signature smooth consistency.
Baking sheet & foil/parchment To roast garlic until perfectly caramelized.
Spatula To scrape every last bit of hummus from the processor.
Measuring spoons and cups Spices in hummus are balanced in small but impactful amounts.
Serving bowl Ideally shallow, so the hummus can be spread out, garnished, and scooped easily.
- 2 cups cooked chickpeas or 1 can, drained and rinsed
- 1 head garlic roasted (10–12 caramelized cloves)
- 3 tablespoons tahini stirred until smooth
- 2 tablespoons extra-virgin olive oil plus more for garnish
- Juice of 1 large lemon
- Zest of ½ lemon optional, adds brightness
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika plus extra for garnish
- ¼ teaspoon cayenne pepper optional for a spicy moroccan hummus
- ½ teaspoon sea salt or more to taste
- 2 –4 tablespoons ice water to adjust creaminess
- Fresh parsley or cilantro for garnish
- Drizzle of harissa oil optional for extra smokiness
Step 1: Roast the Garlic
Preheat the oven to 400°F (200°C). Slice off the top of a garlic head, drizzle lightly with olive oil, and wrap it in foil. Roast on a baking sheet for 35 minutes until the cloves turn golden and buttery-soft. Let it cool slightly, then squeeze out the roasted cloves.
Step 2: Prep the Chickpeas
Drain and rinse canned chickpeas, or use home-cooked ones for that authentic hummus recipe middle east texture. For a velvety hummus, peel the skins by rubbing chickpeas under running water, but this is optional.
Step 3: Blend the Base
In a food processor, combine chickpeas, roasted garlic, tahini, lemon juice, zest, cumin, coriander, paprika, cayenne, and salt. Pulse until combined.
Step 4: Adjust Texture
While blending, drizzle in olive oil followed by ice water, a tablespoon at a time. Ice water aerates the hummus, making it creamy and light.
Step 5: Taste and Adjust
Check the seasoning. Add more lemon for acidity, salt for depth, or spices for warmth.
Step 6: Serve and Garnish
Spread the hummus in a shallow bowl, drizzle with olive oil or harissa oil, sprinkle with paprika, and scatter fresh herbs on top.
Pairings
One of the joys of a moroccan hummus recipe is how versatile it is. Here are some pairing ideas:
- Traditional mezze style: Serve with pita, lavash, or Moroccan khobz bread.
- Vegetable platter: Roasted moroccan carrots, bell peppers, cucumbers, and cherry tomatoes make a colorful hummus platter.
- Proteins: Pairs beautifully with grilled chicken, lamb, or fish. You can even use it as a sauce base in protein packed meals.
- Unexpected fusion: Try serving it with a smoked sausage and potato recipe. The smokiness of the sausage complements the cumin and garlic flavors surprisingly well.
- Hummus board party spread: Place it alongside lentil hummus, moroccan carrot hummus, and a classic chickpea hummus recipe for a trio of contrasting dips.
Beyond the Bowl: Creative Uses
This hummus isn’t just for dipping. Here are more hummus ideas for using it:
- Spread on sandwiches instead of mayo.
- Swirl into grain bowls for flavor-packed lunches.
- Use as a base for roasted vegetable pizzas.
- Add to wraps with falafel, salad greens, and pickled onions.
- Toss with warm pasta water for a creamy, hummus-based sauce.
When you start thinking of hummus meals instead of just hummus snacks, the possibilities are endless.
Variations
This hummus recipe homemade style can easily be adapted:
- Spicy Moroccan Hummus: Add harissa paste or more cayenne for heat.
- Moroccan Carrot Hummus: Roast carrots with cumin and blend them into the base.
- Lentil Hummus: Swap chickpeas with cooked red lentils for a lighter twist.
- Chunky Rustic Version: Blend less, leaving small bits of chickpeas intact.
Each of these variations works beautifully as part of a hummus platter or hummus board.
FAQs
1. What’s the best chickpea option?
Canned chickpeas are convenient, but for the best authentic hummus recipe middle east style, soak dried chickpeas overnight and simmer until soft.
2. How do I make it extra smooth?
Peel the chickpeas before blending. It’s a little tedious but worth it for a silky result.
3. Can I make this without cumin?
Yes, though cumin is central to a moroccan hummus. You could substitute with ras el hanout or a mild curry powder for a different but still flavorful version.
4. How spicy is this recipe?
It’s lightly spiced. For a spicy moroccan hummus, double the cayenne or stir in a spoonful of harissa.
5. How should I store leftovers?
Keep in an airtight container in the fridge for up to 5 days. Drizzle with olive oil before storing to preserve freshness.
