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Lemony Moroccan Hummus

Lemony Moroccan Hummus
The classic recipe for hummus (tahini and chickpeas), is just the jumping-off point into a world of different combinations. Different beans (black, kidney, pea, lentil, etc.) and different spices mean you never have to make the same hummus twice. In this recipe, preserved lemons add their tart, salty tang. Ras el Hanout adds a complex and aromatic quality that is unmatched by most homemade spice bledns.

Submitted by: Steven from 37 Cooks,
Yield: makes about 2 cups


Preparation Instructions:

Combine all ingredients in food processor, process until smooth. Add more chickpea liquid if necessary to get to a silky consistency.

Helpful Hints

*Note: rinsing the lemon is very important. If you don’t rinse the lemon, your hummus will be excessively salty.

Based on 3 reviews

Customer Reviews


It’s reeeal good. But for the love of God, reduce the garlic. I’d go with one or two small cloves. It’s seeping out of my pores 2 days later.

Also, a tiny bit too much tahini for my taste. I’d maybe drop it to 3/8 of a cup. I didn’t have preserved lemons, so I used lemon juice. Actual preserved lemons might help cut the tahini, so take it with a grain of salt… Which it could also use, but just one grain.

Gemini Garner-Jones

Absolutely the best hummus I’ve ever had. We’ve also changed it up a bit by adding roasted red peppers, which made this recipe even more delicious.

anthony r

Preserved Lemons, Home made of course, are worth their weight in Gold. Make some with this Recipe to start you on your way.


Spices Featured in this Recipe

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