Hummus Made With Extra Virgin Olive Oil

High quality extra virgin olive oils like Morocco Gold are also like fine wines. They are the product of the type of olive, the soil conditions in which the olives grow, the climate and the time the olives are harvested and pressed. This means there are a whole range of flavour profiles.

The particular characteristics of Morocco Gold Extra Virgin Olive Oil, with its distinctive green fruitiness, hints of almond and herbs, fresh turf and the peppery aftertaste, gives a vibrant, well balanced finish. For health conscious, discerning food lovers across all cultures and culinary backgrounds, Morocco Gold is a natural, unfiltered, ultra premium, polyphenol rich extra virgin olive oil, whose exquisite taste and health enhancing qualities are guaranteed by our rigorous testing, provenance and authenticity, and strict adherence to single estate sourcing, with no blending or mixing.

And it couldn’t be easier to order your premium extra virgin olive oil from our wonderful new harvest by heading over to our Morocco Gold shop page today.

Where does Hummus originate?

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Ingredients

  • 3 tbsp pumpkin seeds
  • 6 tbsp Morocco Gold extra-virgin olive oil, plus extra to serve
  • Salt and black pepper
  • 220g drained chickpeas - chickpeas from a jar tend to be creamier, but tinned will do. This will make the green hummus.
  • 1 garlic clove, peeled
  • ¾ tsp ground cumin
  • ¾ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 1 big pinch sweet smoked paprika (optional)
  • 1 small handful each fresh mint, flat-leaf parsley and coriander leaves, or use any herb you have to hand
  • 1 tbsp fresh lemon juice
  • 1 tbsp tahini
  • Flatbread, to serve
  • Flaky sea salt
  • Vegetables of your choice, cut into sticks, to serve

Instructions

  1. Put the pumpkin seeds in a small frying pan, toss with a teaspoon of olive oil and season with salt, then toast on a medium heat for a couple of minutes, just until they’re a shade darker and crisp, and taking care they don’t catch and burn. Remove and leave to cool.
  2. Meanwhile, put the rest of the olive oil, most of the chickpeas (keep a few aside to garnish), garlic, spices, herbs, lemon juice, tahini and two tablespoons of boiling water into a food processor with a quarter teaspoon of salt and blitz until almost smooth, but still with a little texture.
  3. Taste and, if necessary, adjust the seasoning with a little more lemon juice and salt; if you want a looser consistency, add a little more water or olive oil.
  4. Dollop the hummus on to plates, top with the reserved chickpeas, roasted pumpkin seeds and some freshly ground black pepper, and drizzle with olive oil. Toast the flatbread and serve with the vegetables alongside the green hummus.