Ras el Hanout is an aromatic spice blend common in Moroccan cooking. The name in Arabic means “head of the shop,” and literally refers to the best spices a store has to offer.
It’s a spice blend gaining popularity and becoming more mainstream in kitchen pantries. One interesting fact about this spice is no two Ras el Hanout spice blends are the same. What does this mean? Many will include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric. But every company that creates this blend has their own secret combination. In fact they could use up to 30 of their own best spices to create their own blend. To add to the mystique, the list of traditional ingredients has been said to even include hashish and Spanish Fly.
I’ve had this little spice gem in my spice pantry for the last couple of years. It still carries a strong and lovely smell and tastes equally delicious when added to any food. I started adding it to roasted chick peas and that’s what brought us to making this recipe.
The flavour of this hummus enhances as it sits in the fridge. Eat it with with pita, in wraps, with fresh vegetables, even on crispy crackers. Start your kids young eating hummus with their fresh veggies, a healthier option instead of ranch dressing. If you are into trying some new hummus recipes do check out my Cilantro & Black Pepper Hummus and Roasted Jalapeno Hummus.
What’s you favourite flavour of hummus and how do you like to eat it?!
- 1 540 ml or 2 cups can chick peas drained and liquid reserved
- 2 cloves garlic peeled
- 1 tbsp + 1 tsp ras el hanout
- 1/2 cup tahini
- extra virgin olive oil
- 2 lemons juiced
- salt and pepper
- 1/4 cup toasted pepitas
- Add chick peas, garlic, ras el hanout, tahini, 1/4 cup olive oil, lemon juice and a good pick of black pepper and salt to food processor, vitamix, ninja or bowl. Process until mostly smooth. Add some of the reserved chick pea liquid and extra oil as needed. I used all the liquid from the can.
- Taste and adjust seasoning, add more salt as needed.
- Serve on a plate or in a bowl with a good drizzle of olive oil on top, some additional sea salt flakes and toasted pepitas.