Basic Hummus

• The basic ingredients for homemade hummus are canned or dried chickpeas, tahini, lemon juice, olive oil, garlic and salt. Different recipes will recommend variations in the proportions of these ingredients, but you'll generally need about 1/2 cup olive oil, the juice of one lemon, 2 tablespoons of tahini and one or two garlic cloves for every 1 cup of chickpeas. If you are starting with dried chickpeas, soak them in water and simmer them until they are cooked before making the hummus. Put all the ingredients in a blender and process them until you have a smooth paste, adding a little water if necessary. The real magic of homemade hummus, even if you're following a recipe, comes with tasting and adjusting the seasonings according to your own taste. When you're satisfied with your basic recipe, consider it a base for your spicy Moroccan variation.

Moroccan Seasonings

• The easiest way to add Moroccan flavors to a basic hummus is by using a Moroccan seasoning blend. If you have a Moroccan or Middle Eastern grocery store in your neighborhood, ask about ras el hanout, a spice blend that's a household staple in Morocco. Its components vary depending on the maker. If you want to make your own Moroccan seasoning, choose several of the most common Moroccan spices, which include paprika, chili, ginger, coriander, cumin, cinnamon and black pepper. Seasoning blends might also include dried onion, tomatoes, red bell pepper, black olives, mint and sugar, which you can choose to include in fresh or dried form. Blend your chosen spice mix into the hummus a few teaspoons at a time, tasting and adding more until you're happy with the flavor.

Fiery Elements

• When you want to add heat to Moroccan hummus, choose hot spices typically used in Morocco, such as cayenne pepper, red chilies and black pepper. Each has a different flavor while adding heat, so use one or all three, depending on your preference. Cayenne pepper, dried and powdered, is powerful, so be conservative when adding it to hummus. Use fresh red chilies, diced or minced, and include the seeds for more heat. Otherwise, dried chili flakes or chili powder are suitable alternatives. Black pepper is best when freshly ground. As an alternative to blending your spicy ingredients into the hummus, sprinkle them on top after transferring it to a serving dish. This allows others, who may not like their hummus to be so hot, to take as much of the spicy topping as they wish. A drizzle of chili-infused oil also makes a spicy topping for a dish of hummus.

Tips

• Moroccan cuisine is defined by its layers of complex flavors. Replicate this by using multiple seasonings to flavor your hummus and by intensifying their flavors. If you can find a jar of preserved lemons, a classic Moroccan ingredient with a powerful salty, lemony taste, blend a little in with the hummus. Buy your spices whole and grind them immediately before use in a pestle and mortar or spice grinder. You can also toast whole spices, like cumin and coriander seeds, in a dry skillet before grinding them. This makes the spices more aromatic and gives them a subtle, toasted flavor.