Spiced Hummus is supremely creamy and flavorful. This aromatic homemade dip is packed with fragrant spices, making it an irresistible crowd-pleaser for any occasion. Made with canned chickpeas, lemon, fresh garlic and a vraiety of warming spices of the Mediterranean.
If you've never made hummus at home, don't be intimidated. It's much easier than you think! As long as you have a food processor, canned chickpeas, tahini paste and fresh lemon, you can whip up this easy and tasty dip in no time. Best part? By adding different spices and flavorings, you can make it exactly how you like it.
I'm a huge fan of hummus and veggies and though I always have a tub of storebought classic hummus in my fridge, nothing beats the homemade version! One of my favorite versions of hummus is Musabaha (also called msabaha), or Middle Eastern whole chickpea hummus. You'll love the variety of textures in this dip!
For this recipe post, I wanted to create hummus with Mediterranean-inspired flavors so I experimented with adding different spices. I found that cumin, coriander, smoked paprika, a touch of El Ras Hanout (earthy moroccan spice) and ground cinnamon, paired with fresh lemon juice and fresh garlic creates THE BEST tasting hummus I've ever had. If you don't have El Ras Hanout, you can skip it!
For more recipes using canned chickpeas, try this Air Fryer Falafel recipe, La Scala Chopped Salad (topped with a generous amount of lemony chickpeas) or these healthy Chickpea Blondies for dessert.
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Why you'll love this recipe
- Bursting with flavors: The blend of cumin, coriander, smoked paprika and other spices creates an enticing aroma and a deliciously unique taste
- Easy to make: With just a handful of ingredients and a food processor, you can whip up this hummus in no time
- Versatile: Enjoy it as a dip with fresh cut veggies, warm pita bread, or use it as a spread in sandwiches and wraps
- Healthy and nutritious: Hummus is a great source of plant-based protein and fiber, making it a perfect healthy snack or party appetizer
Ingredient Notes
- Chickpeas: canned chickpeas work great for this homemade hummus recipe
- Fresh lemon juice: freshly squeezed lemon juice adds a tangy brightness to the hummus
- Tahini: this sesame seed paste provides a rich and nutty flavor to the dip. I like Mighty Sesame Co squeezable tahini paste.
- Garlic: use fresh garlic for the best taste, and adjust the amount to your preference
- Baking soda: helps soften the chickpeas, resulting in smoother hummus
- Ras El Hanout: a fragrant Moroccan spice blend that adds complexity and depth.
- Cumin & coriander: warm spices that complement the other flavors beautifully
- Smoked paprika: adds a subtle smokiness and mild heat to the hummus
- Cinnamon: a touch of cinnamon adds a hint of warmth and complexity
Substitutions and variations
- Ras El Hanout: If you don't have Ras El Hanout, you can substitute it with garam masala or curry powder for a different twist
- Coriander: you can add equal amount of cumin if you're out of coriander
- Tahini: If you can't find tahini, you can use almond butter, peanut butter or sunflower seed butter as a substitute
- Garlic: not a fan of garlic flavor? Swap it for ½ teaspoon garlic powder or skip it alltogether.
Want make this hummus spicy? Add ¼ teaspoon cayenne pepper and sprinkle the top with some red pepper flakes.
How to make spiced hummus
Step 1: Cook the chickpeas. Place rinsed and drained chickpeas in a pot, cover with water and add baking soda (Image 1). This addition will help the chickpeas soften faster). Cook for 20-30 minutes, then drain on a colander (Image 2). Let cool to room temperature.
Step 2: In the bowl of a food processor, combine the cooled chickpeas, lemon juice, tahini, garlic, baking soda, salt, cumin, smoked paprika, coriander, cinnamon, and Ras El Hanout (Image 3).
Step 3: Process the mixture until well blended and smooth. If it's too thick, add cold water gradually to achieve your desired consistency (Image 4).
Step 4: Taste and adjust the seasoning if necessary. Add more lemon juice, salt, or spices according to your preference.
Step 5: Transfer the spiced hummus to a serving bowl and garnish with a drizzle of extra virgin olive oil, and a sprinkle of smoked paprika.
Serving suggestions
This easy hummus is such a versatile dish that can be served in a variety different ways:
- As a dip alongside a platter of fresh vegetables like carrots, cucumber, bell peppers, and cherry tomatoes.
- As part of a mezze platter - try it in this Falafel Platter full of Middle Eastern and Mediterranean flavors
- In sandwiches, wraps or pita pockets. Hummus makes the perfect sandwich spread.
- With crackers, pita chips or tortilla chips - I love hummus with Stacey's Pita Chips!
One way to make your own hummus unique and different every time is to play with the toppings. My suggestion is pretty simple: olive oil and smoked paprika, but if you prefer, top your hummus with:
- fried garlic (fry garlic slices in olive oil until golden brown)
- pine nuts
- toasted sesame seeds
- fresh herbs such as cilantro, basil or parsley
For a deeper and unexpected flavor, drizzle it with toasted sesame oil instead of olive oil.
Looking for more appetizers to share? Try this Small Charcuterie Board, Smoked Salmon Charcuterie Board or this Healthy Apple Caramel Dip.
Storage & freezing tips
- Storage: this hummus will stay fresh for up to 5-7 days in an airtight container in the fridge.
- Freezing: If you want to make a larger batch or have leftovers, you can freeze the Spiced Hummus for later use. Place the hummus in a freezer-safe container or freezer bags and store in the freezer for up to 3 months. Before using the frozen hummus, allow it to thaw overnight in the refrigerator. Give it a good stir before serving to regain its creamy consistency.
- Meal Prep: Hummus is an excellent option for meal prepping. Consider preparing a double batch and portioning it into individual containers for grab-and-go snacks or easy lunch options during the week.
Note: The flavors in this hummus tend to develop and intensify as it sits. If possible, allow the hummus to rest in the refrigerator for at least 30 minutes before serving to let the spices meld together and create an even more delightful taste.
Recipe FAQs
Yes, you can use dried chickpeas. Soak them overnight, then cook them with a teaspoon of baking soda until tender before using them in the recipe. Around 1 ½ cups of cooked chickpeas can be substituted for one can of canned chickpeas.
Absolutely! Feel free to adjust the spice levels to suit your personal taste preferences. Start with the recommended amounts, and add more or less of each spice as desired. Keep in mind that the spices contribute to the unique flavors of the Spiced Hummus, so a moderate amount is recommended for optimal taste.
If you don't have tahini on hand, you can use almond butter or sunbutter as a substitute. These alternatives will provide a slightly different flavor profile, but they will still add creaminess and richness to the hummus. Cashew butter also works well because of its neutral flavor.
To achieve an ultra-smooth texture, you can peel the skins off the chickpeas before processing them. After you boil the chickpeas in water, the skins will pretty much fall off on their own. Just pick them out and discard!
Yes! In fact, making the hummus a day in advance allows the flavors to meld together even more, resulting in a more pronounced taste. Store the hummus in the refrigerator in an airtight container until you're ready to serve. Give it a good stir before serving and adjust the seasoning if needed.
More Mediterranean-inspired dishes
Recipe
Spiced Hummus
Ingredients
- 1 15oz can of chickpeas rinsed and drained
- 1 lemon, large juiced
- ¼ cup tahini paste
- 1 garlic clove
- ½ teaspoon baking soda
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon Ras El Hanout optional
- ½ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 1-2 tablespoon cold water
Instructions
- Rinse and drain the chickpeas on a colander. Transfer to a saucepan, cover with water and add baking soda.
- Bring to boil and cook for 20-30 minutes until the chickpeas are soft and the skins start falling off.
- Drain well and set aside to cool to room temperature.
- In a bowl of a food processor combine cooked chickpeas, lemon juice, tahini, minced garlic, cumin, coriander, smoked paprika, Ras El Hanout (if using) and salt.
- Process until smooth. If needed, add 2-3 tablespoons of cold water slowly while the food processor is going.
- Transfer to a bowl, sprinkle with smoked paprika and a drizzle of olive oil.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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