This 15-minute Moroccan chickpea spread is my no-cook dip with a spice drawer's worth of personality: chickpeas and carrot whirred with rehydrated sun-dried tomatoes, warm spices, and tahini. It tastes like it simmered for an hour; it didn't.
Tired of the same old hummus? Let’s transport your taste buds to Morocco with this incredibly vibrant and flavorful chickpea spread! In just 15 minutes, with zero cooking required, you can whip up a dip that’s bursting with the warmth of cumin, turmeric, and smoked paprika, balanced by the zesty brightness of sun-dried tomatoes and fresh herbs. It’s a protein-packed powerhouse that’s as beautiful as it is delicious. Get ready for your new favorite dip to disappear in a flash!
Ingredients
• 2 cups / 440 ml cooked chickpeas, rinsed and drained
• 1 carrot, peeled, trimmed and chopped
• 1 large clove garlic
• ½ cup / 120 ml (4.1 fl oz) sun-dried tomatoes, not in oil, rehydrated with liquid reserved
• 1 tsp / 5 ml ground cumin
• ½ tsp / 2.5 ml (0.1 fl oz) turmeric powder
• ½ tsp / 2.5 ml (0.1 fl oz) smoked paprika
• ¼ tsp / 1.25 ml (0 fl oz) ground cinnamon
• Pinch cayenne, or to taste
• 2 Tbsp / 30 ml tahini
• 1 Tbsp / 15 ml extra virgin olive oil
• ¼ cup / 60 ml (2 fl oz) fresh lemon juice
• ½ tsp / 2.5 ml (0.1 fl oz) sea salt
• ¼ tsp / 1.25 ml (0 fl oz) freshly ground black pepper
• ¼ cup / 60 ml (2 fl oz) fresh cilantro
• 2 Tbsp / 30 ml fresh mint
Instructions
1. Combine : Add all *except* the cilantro and mint to a food processor. Pulse-blend until everything is finely chopped. The mixture will be quite thick at this stage.
2. Adjust Consistency: With the processor running, slowly stream in the reserved water from rehydrating the sun-dried tomatoes, 1 tablespoon (15 ml / 0.5 fl oz) at a time, until the spread reaches your desired creamy consistency. You may need up to ½ cup / 120 ml. (4.1 fl oz) If you run out of tomato water, low-sodium vegetable broth or plain water works well.
3. Add Fresh Herbs: Add the fresh cilantro and mint to the food processor. Blend for about 1 minute, or until the herbs are fully incorporated and the spread is smooth.
4. Serve: Transfer the spread to a serving bowl and enjoy immediately, or store in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Per ¼-Cup Serving: Calories: 84 | Protein: 3 g (0.11 oz) | Carbs: 8 g (0.28 oz) | Total Fat: 4 g (0.14 oz) | Saturated Fat: 0.5 g (0.02 oz) | Fiber: 2 g (0.07 oz) | Sodium: 21 mg | Cholesterol: 0 mg
Pro Tips
• For an ultra-smooth, creamy texture, take a few extra minutes to peel the chickpeas before adding them to the food processor.
• Use as a flavorful, protein-rich spread in sandwiches and wraps instead of mayonnaise for a healthy and zesty kick.
• Serve with warm pita bread, crunchy vegetable crudités like bell peppers and cucumbers, or baked whole-grain tortilla chips.
FAQ
Q: Is this chickpea spread a good source of vegetarian protein
A: Absolutely! Chickpeas are an excellent source of plant-based protein and fiber. A single serving of this spread provides 3 grams (0.11 oz / 3.1 g) of protein, making it a fantastic and flavorful way to boost your protein intake in snacks, sandwiches, and wraps.
Q: Can I make this Moroccan chickpea spread without tahini
A: Yes, for a nut-free option, you can substitute the tahini with a tablespoon of sunflower seed butter. For a creamier, richer alternative, you could also use a tablespoon of cashew butter, though this will slightly alter the flavor profile.
Q: How long does this vegetarian chickpea dip last in the fridge
A: This spread stores beautifully for meal prep. Keep it in an airtight container in the refrigerator, and it will stay fresh and delicious for up to 4 days. The flavors may even deepen and become more pronounced overnight.
Q: Can I use canned chickpeas for this recipe
A: Yes, canned chickpeas are perfect for this recipe and make it incredibly quick and easy. Just be sure to rinse and drain them well before adding them to the food processor to remove any excess sodium from the canning liquid.
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15-Minute Moroccan Chickpea Spread
Ingredients
Method
- Combine : Add all *except* the cilantro and mint to a food processor. Pulse-blend until everything is finely chopped. The mixture will be quite thick at this stage.
- Adjust Consistency: With the processor running, slowly stream in the reserved water from rehydrating the sun-dried tomatoes, 1 tablespoon (15 ml / 0.5 fl oz) at a time, until the spread reaches your desired creamy consistency. You may need up to ½ cup / 120 ml. (4.1 fl oz) If you run out of tomato water, low-sodium vegetable broth or plain water works well.
- Add Fresh Herbs: Add the fresh cilantro and mint to the food processor.
- Blend for about 1 minute, or until the herbs are fully incorporated and the spread is smooth.
- Serve: Transfer the spread to a serving bowl and enjoy immediately, or store in an airtight container in the refrigerator for up to 4 days.
