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Moroccan Hummus

This Little Goat went to Morocco
This Little Goat went to Morocco


2 cups (4-6 appetizer servings)


40 minutes

active time

10 minutes


6 Tbsp tahini

1 (14-oz) can chickpeas, drained

1 tsp This Little Goat went to Morocco, plus more for garnish

1/4 cup fresh lemon juice

Kosher salt

2 Tbsp extra-virgin olive oil, plus more for topping

Flaky sea salt, for topping


Add tahini to the bowl of a food processor and whip on low for 2 minutes until thick and creamy. Add chickpeas, Morocco spice, lemon juice, 1/2 cup water and 1/2 tsp salt. Process until mostly smooth, about 2 minutes. Scrape down bowl.

Turn machine on low and, with the motor running, slowly drizzle in oil through feed tube. Scrape again and continue to process until hummus is smooth and creamy, about 1 minute more. Season to taste with salt and additional Morocco spice, as desired.

Transfer to a serving bowl, cover with plastic wrap and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and sprinkle with Morocco spice and a pinch of flaky salt. Serve alongside your favorite chips and veggies.
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