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Moroccan Humous (Ve)

Spice up your traditional humous with a little coriander, cumin, and chilli, and you've got a humous that almost transports you to Morocco! I find that adding small amounts of the spices works best.


1 x 400g tin chick peas, drained

1 clove of garlic, finely chopped

1/2 teaspoon of ground coriander

1/4 teaspoon of ground cumin

a pinch of red chilli powder

1 tablespoon of fresh coriander leaves, chopped

Juice of a large lemon

1 tablespoon of water

1 dessert spoon of tahini paste

1 1/2 tablespoons of olive oil

Salt and pepper to taste

Makes up the equivalent of a 300g pot of humous from the store.

This serves 3-4 with pitta bread, crudities, or tortilla crisps.

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