Hummus seems like one of those straightforward things that doesn’t require a recipe. Think of this as less of a recipe and more of a guide, with a couple tips and tricks to lead you to your best hummus yet.
Moroccan-Style Hummus [Vegan]
- 3/4 cup dried chickpeas
- 1 teaspoon baking soda
- Heaping 1/2 cup tahini
- Juice and zest of one lemon
- 1 1/4 teaspoons salt
- 2 cloves garlic + 2 tablespoons oil
- 2 spoonfuls of sultanas and 3-4 apricots, soaked (reserve soaking liquid)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- Pinch of red pepper flakes
- Optional: sliced toasted almonds
- Soak the chickpeas in cold water overnight. Drain and rinse them the next day, then add to a pot with the baking soda over medium low heat.
- Stir for a few minutes, then add about 5 cups of cold water and bring to a boil.
- Reduce to medium heat, and skim off any foam/skins that float to the top.
- Once they are fully cooked (25-30 minutes), drain and rinse well (the rinsing also helps remove the remaining skins), then add to the bowl of a food processor.
- Bash all the spices together in a mortar and pestle. Saute the garlic in the oil over low heat until soft, then add the spices, reserving 1/4 teaspoon to sprinkle on top.
- Add the garlic/spice mixture, tahini, lemon juice and zest, salt, and reserved soaking liquid to the food processor.
- Let it blend until smooth, adding water by the tablespoon if needed.
- Spoon into a bowl, and top with the sultanas, apricots, a good glug of olive oil and the remaining spices.