Moroccan Hummus // @2souschefs

“Homemade hummus is great for a quick, after work snack or to use as a spread on a wrap filled with roasted veggies and spinach. Whichever you choose, this recipe is quick, healthy, and delicious. We used to go through a twelve ounce container of hummus a week; either spreading it on a sandwich or simply dipping pita chips after a long day in the kitchen. Once we discovered this easy recipe, there was no going back to the store bought tubs. Harissa is a great chili and spice mixture, but if you can’t find it at your local grocer, you can easily substitute an Asian chili paste and add a few additional spices like cumin and coriander.” – Joe



Ingredients

  • 1 14 oz can Chickpeas – drained
  • 1 14 oz can Pinto Beans – drained
  • 3 each Garlic Clove
  • 0.25 teaspoon Moroccan Seasoning
  • 2 tablespoons Tahini
  • 4 tablespoons Organic Olive Oil
  • 1 Lemon – juiced and zested
  • 1 teaspoon Harissa

Directions

  1. Place the chickpeas, pinto beans, lemon juice and zest, garlic, seasoning, tahini and three tablespoons of the olive oil into the food processor and blend until smooth. Season to taste.
  2. In a separate, smaller bow, mix the harissa and remaining tablespoon of the olive oil together.
  3. Once the hummus is smooth pour into a serving bowl and spread the Harissa mixture over it.
  4. Enjoy with raw vegetables or pita chips.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s