Moroccan Hummus Recipe

soak

Rinse 1 cup dried chickpeas well. Place in a bowl, cover with cold water by 3 inches and soak overnight (8–12 hours).

parboil

Drain soaked chickpeas, place in a medium saucepan with 6 cups water and 1/2 tsp baking soda. Bring to a boil over high heat, then reduce to medium and simmer 10 minutes. Drain and rinse briefly.

cook until very soft

Return parboiled chickpeas to the saucepan, add fresh water to cover by 1–2 inches and 1 tsp kosher salt. Bring to a simmer and cook gently 45–60 minutes until chickpeas are very tender and skins start to separate. Reserve 1/2 to 3/4 cup of the cooking liquid, then drain chickpeas completely and let cool slightly.

prepare tahini emulsion

In the bowl of a food processor, combine 0.75 cup tahini and 0.25 cup fresh lemon juice. Process 30 seconds, scraping sides, then add 2 garlic cloves and 1 tsp ground cumin and process again until very smooth, about 30–45 seconds.

add cooked chickpeas

Add the warm, drained chickpeas to the food processor with the tahini mixture. Pulse to combine, then process continuously while streaming in 3 tbs extra virgin olive oil and up to 1/2 cup reserved cooking liquid or ice water until the mixture becomes very smooth and silky. Scrape down sides as needed. Total processing time 2–4 minutes depending on your machine.

adjust seasoning & texture

Taste and add up to 1/4 tsp kosher salt if needed, and additional ice water or reserved cooking liquid 1–2 tbs at a time to reach a creamy, spreadable consistency. If the hummus seems grainy, continue processing another minute; the goal is silky texture.

incorporate preserved lemon and spices

With the processor running on low, add the finely chopped rind of 1 preserved lemon (rinsed to reduce saltiness), 1/2 tsp ground coriander, 1/2 tsp smoked paprika, and 1 tsp harissa if using. Process just until evenly distributed, about 15–20 seconds. Taste and adjust lemon or harissa for brightness and heat.

Spoon the hummus onto a shallow serving bowl, creating a wide well in the center. Drizzle 2 tbs extra virgin olive oil over the surface, sprinkle toasted pine nuts and chopped parsley, and finish with a pinch of flaky sea salt. If desired, dust lightly with additional smoked paprika and a small drizzle of harissa for color.

mix dough

In a bowl combine 1 cup fine semolina, 1/2 cup all-purpose flour, 3/4 tsp instant yeast and 1/2 tsp salt. Add 1/2 cup warm water and 1 tbs olive oil, mixing until a soft, slightly tacky dough forms. If too dry add up to 1 tbs more water.

rest & shape

Cover the dough and let rest 20–30 minutes at room temperature to relax (short rise). Divide into 4 pieces, shape into rounds and flatten gently into 6–7 inch discs about 1/4 inch thick.

cook bread

Heat a heavy skillet or griddle over medium-high heat. Cook each disc 2–3 minutes per side until puffed and golden brown spots appear. Brush lightly with olive oil as each comes off the pan.

serve warm

Keep the cooked breads wrapped in a clean towel to stay warm and soft. Serve immediately alongside the hummus for dipping.