This Ras el hanout hummus is even better than standard hummus! This North African spice mix varies in every kitchen, but it's always delicious!
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Note: If you're using dried chick peas, you need to soak and cook them first. If you're using canned chick peas, the flavour and consistency can be a bit different.
If you're using dried chick peas, make sure you soak them overnight and then cook them for about 20 minutes before you can use them. HEAT 2 tablespoons of olive oil in a small pan and heat the ras el hanout for about a minute.
You'll notice the spice mix will even smell more incredible, the flavour will enhance this way. Let the oil cool off completely.
PLACE the chick peas in the food processor along with 2 tablespoons of the boiling water if you like, this way the hummus will be creamier. ADD the lemon juice, peeled garlic cloves and the ras el hanout oil.
BLEND for a few minutes and ADD olive oil until you've reached the right consistency. SEASON with salt. Spread this lovely hummus on your bread or toast, or use it to dip in any raw veggies and enjoy!
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