Moroccan Spiced Hummus With Honey Recipes

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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.

MOROCCAN SPICED ROAST CHICKPEAS



Moroccan Spiced Roast Chickpeas image

Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 10

One 15.5-ounce can low-sodium chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon light brown sugar
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
  • While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE



Moroccan Lamb with Shiraz Honey Sauce image

A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty grocery stores.

Provided by PolyTheWicked

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 5

1 (7 bone) rack of lamb, trimmed and frenched
coarse sea salt to taste
2 ½ tablespoons ras el hanout
1 cup Shiraz wine
⅓ cup honey

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
  • Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
  • Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.

Nutrition Facts : Calories 906.9 calories, Carbohydrate 26.6 g, Cholesterol 165.8 mg, Fat 69.3 g, Fiber 1.4 g, Protein 35 g, SaturatedFat 30.2 g, Sodium 136 mg, Sugar 23.2 g

MOROCCAN SPICE BLEND



Moroccan Spice Blend image

Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.

Categories     Condiment/Spread     Ginger     No-Cook     Quick & Easy     Spice     Cinnamon     Clove     Gourmet

Yield Makes 2 tablespoons

Number Of Ingredients 9

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • Whisk together all ingredients in a small bowl until combined well.

SUPREMELY SPICY HUMMUS



Supremely Spicy Hummus image

I love to use this as a dip for pita bread.

Provided by Uncle Richard

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 8

Number Of Ingredients 11

¼ cup tahini
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon minced garlic
1 teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon sesame oil
5 dashes hot pepper sauce (such as Cholula®)
1 (15 ounce) can garbanzo beans, drained and rinsed
2 tablespoons cold water

Steps:

  • Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

Nutrition Facts : Calories 120.4 calories, Carbohydrate 10.2 g, Fat 8 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 275.7 mg, Sugar 0.1 g

MOROCCAN SPICED HONEY HUMMUS



MOROCCAN SPICED HONEY HUMMUS image

Categories     Condiment/Spread     Bean     Appetizer

Yield 20 servings

Number Of Ingredients 10

2 cans (15 oz each) chickpeas, drained and rinsed
1/3 cup honey
1/3 cup tahini (sesame paste)
1/4 cup lemon juice
2 cloves garlic, peeled
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp crumbled saffron threads
1/3 tsp ground cloves
2 Tbsp fresh chopped parsley or cilantro 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.

MOROCCAN SPICE BLEND



Moroccan Spice Blend image

For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico

Provided by Taste of Home

Time 5m

Yield 1/4 cup.

Number Of Ingredients 10

1-1/4 teaspoons ground allspice
2 teaspoons ground nutmeg
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons ground mace
1 teaspoon ground cinnamon
1-1/2 teaspoons ground cardamom
2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon ground turmeric
1/8 teaspoon saffron threads or 1/2 teaspoon additional ground turmeric

Steps:

  • Combine all ingredients; store in an airtight container.

Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

MOROCCAN-SPICED ROASTED CARROT HUMMUS



Moroccan-Spiced Roasted Carrot Hummus image

This yummy recipe is from www.Kitchn.com. Warm fall spices and sweet, creamy roasted carrots. I consider 1/4 cup to be a serving.

Provided by Chef George S

Categories     Low Cholesterol

Time 30m

Yield 3 1/2 cups, 14 serving(s)

Number Of Ingredients 17

1 lb carrot, chopped into 1-inch chunks
3 whole garlic cloves, peels left on
4 tablespoons extra virgin olive oil, divided
1 1/2 cups cooked chickpeas, rinsed and drained if from a can
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water, more to thin if necessary
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 cup fresh cilantro, minced, to serve

Steps:

  • Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes.
  • In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.

Nutrition Facts : Calories 105, Fat 6.3, SaturatedFat 0.9, Sodium 186.2, Carbohydrate 10.6, Fiber 2.5, Sugar 1.6, Protein 2.4

MOROCCAN SPICED PIE



Moroccan spiced pie image

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 24

2 tsp each coriander and cumin seeds
1 tsp paprika, plus extra for dusting
½ tsp ground cinnamon
150ml/¼ pint olive oil
900g squash, peeled and cut into small chunks (about 2cm)
12 shallots, quartered
4cm/1½ in piece root ginger, finely chopped
140g whole blanched almonds
140g shelled pistachios
75g pack dried cranberries
6 tbsp clear honey
225g pack fresh spinach
400g can chickpeas, drained and rinsed
2 garlic cloves
1 tsp ground cumin
3 tbsp lemon juice
4 tbsp chopped fresh coriander
100g butter
8 large sheets of filo pastry
lemon wedges to serve
200g carton Greek yogurt
6 tbsp milk
3 large sprigs mint, leaves chopped
2-3 tbsp harissa paste

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
  • Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
  • In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
  • Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
  • Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
  • Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Nutrition Facts : Calories 987 calories, Fat 66 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 1.64 milligram of sodium

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