Moroccan Hummus Recipes

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HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP



Hasa Al Hummus -- Moroccan Chickpea Soup image

Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer. Morocco adores her soups though there are not a million varieties. Many recipes online may taste good though are faux or Moroccan "style" soups. I can guarantee that from me what you get is completely authentic Moroccan fare. I owe this to those interested in Moroccan food/cooking that is authentic. This is a very simple basic soup as most Moroccan foods are. Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day. We eat Moroccan food perhaps with a French influence or two though never vice versa. My housemaid Nasiha who is approximately 60 taught me this recipe. I say approximately as many in Morocco do not know their birthday. Whip this up like we do and enjoy! In a pinch you can use canned chickpeas. They are acceptable, merely omit the first cooking hour. As an aside, here, hummus is the word for chickpea, not the dip/spread.

Provided by Hajar Elizabeth

Categories     Beans

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup dried garbanzo beans, soaked overnight
8 cups water
1 tablespoon vegetable oil
2 cups onions, chopped
2 tomatoes, peeled and diced (optional)
8 garlic cloves, minced
1 small hot pepper, chopped finely
1/2 cup fresh coriander, leaf chopped finely
1/2 cup fresh flat leaf parsley, chopped finely
2 teaspoons salt
1 teaspoon fresh black pepper
1 lemon, juiced
1 teaspoon sweet paprika
1 teaspoon ground turmeric

Steps:

  • In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
  • While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
  • Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
  • NB: The preparation time does not include soaking the chickpeas.

Nutrition Facts : Calories 179.3, Fat 4.5, SaturatedFat 0.6, Sodium 800, Carbohydrate 29, Fiber 7.7, Sugar 6.5, Protein 7.8

MOROCCAN HONEY HUMMUS



Moroccan Honey Hummus image

http://www.carascravings.com/2010/09/moroccan-spiced-hummus-with-honey.html She adapted it from a recipe found on Honey.com Found originally this website....I Love hummus and this is a sweeter version.

Provided by Shawna Landers

Categories     Spreads

Time 10m

Yield 12 serving(s)

Number Of Ingredients 10

30 ounces chickpeas, 2 cans Drained And Rinsed
1/3 cup honey
1/3 cup tahini (sesame Paste)
1/4 cup lemon juice
2 garlic cloves, Peeled
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron thread, crumbled
1/8 teaspoon ground cloves
2 tablespoons fresh parsley or 2 tablespoons cilantro, chopped, For Garnish

Steps:

  • Combine all ingredients except for cilantro or parsley in a food processor and process until smooth. Adjust seasonings to taste.
  • Like all hummus, this can be stored in the refrigerator. However, this is best served at room temperature so make sure to take it out a little while before serving.
  • Serve garnished with fresh chopped parsley or cilantro.

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