Moroccan Hummus

“Homemade hummus is great for a quick, after work snack or to use as a spread on a wrap filled with roasted vegetables 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


  • 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


  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.

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