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Morocco Spiced 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 in the chickpeas, Morocco spice, lemon juice, 1/2 cup water and 1/2 tsp kosher salt. Process until mostly smooth, about 2 minutes. Scrape down the sides of the bowl.

Turn the machine on low and, with the motor running, slowly drizzle in olive oil through the feed tube. Scrape again and continue 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 for at least 30 minutes, allowing the flavors to meld. 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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