A hot spread of chickpeas with cumin and paprika, ideal for a sunny aperitif.
Serrouda is a bit of the "lighter" Moroccan version of hummus. Why lighter? Because in this recipe, no sesame paste on the horizon (or tahini). The chickpea cream is just sublimated with garlic, cumin and paprika.
It's sweet, it's creamy and it goes alone with a nice piece of bread. Moroccans consume the serrouda generally hot but if you want to serve it cold, we will not blame you.
Portions: 6 - preparation : 10 min - cooking : 2h
- a pan
- a blender
- 250g dry chickpeas, soaked in water for at least 12h
- 650 mL of water
- 2 garlic cloves
- 3 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
Rinse the chickpeas, put them in the pan with the garlic and cover with the water.
Bring to a boil, cover and cook for 2 hours until chickpeas are cooked.
Transfer the chickpeas with the cooking water and garlic into the blender. Add spices, olive oil, salt and pepper.
Mix until you get a creamy consistency (you can add water if the mixture is too thick).
Rectify the seasoning.
It's ready !
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