The BEST Hummus of Your Life | Spanish Morrococo de Jaén Recipe

This creamy Spanish hummus, known as Morrococo de Jaén, is possibly the best hummus-style recipe ever. We’re talking a ton of great flavors, super easy to make, and all done in just 30 minutes. Serve it as a tapas appetizer next to some crackers and a couple ice-cold beers for the best moment of your day.

What separates this recipe from traditional hummus recipes is that you sauté the ingredients first in extra virgin olive oil. Which gives this dish the most incredible depth of flavor. Important to use a great olive oil here, as it’s the base fat of the dish and what brings it all together.

To make this recipe, I used Spanish jarred chickpeas. Which is the same thing as the canned ones. You can also use dried chickpeas if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

TIPS & TRICKS to Make this Recipe: I used a hand blender to bring the hummus together. You can also use a food processor, stand-up blender, or even a nutribullet. You can serve this hummus warm, at room temperature, or even chilled. It will hold for up to 3 to 4 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL
SPANISH JARRED CHICKPEAS (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Spanish Morrococo de Jaén

4.5 from 2 votes

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Creamy Spanish Hummus | Morrococo de Jaén

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 278 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion
• 3 cloves garlic
• 2 tomatoes
• 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 3/4 tsp ground cumin 2 grams
• 1/2 cup vegetable broth 120 ml
• sea salt & black pepper
• olive oil, paprika and chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. While the oil is heating, roughly chop the onion and roughly the garlic

3. Add the chopped ingredients into the hot fry, mix together, then mix every minute so everything evenly sautes

4. In the meantime, finely grate the tomatoes to end up with 1/2 cup (120 grams) of tomato sauce

5. After 6 to 8 minutes and the onion and garlic are lightly browned, add in the grated tomatoes, mix together and then simmer

6. In the meantime, drain the jarred chickpeas into a colander and rinse the chickpeas under water, reserve a couple for garnish

7. Once the grated tomatoes have slightly thickened, about 4 minutes, add in the drained chickpeas, paprika, cumin and season generously with sea salt & black pepper, mix together until well mixed, then continue to mix and start to break some of the chickpeas apart, that way they can absorb all the flavors in the pan

8. After sauteing the chickpeas for about 3 to 4 minutes, remove the pan from the heat, add in the vegetable broth and using a hand blender, blend the ingredients until you get a creamy texture, you can also add the ingredients into a food processor, stand up blender or even a nutribullet

9. Transfer the creamy hummus into a shallow bowl, top off with a drizzle of olive oil, the reserved chickpeas, some sweet smoked paprika and chopped parsley, serve warm, at room temperature or even chilled, enjoy!

Recipe Notes

Get the Spanish Chickpeas I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Creamy Spanish Hummus | Morrococo de Jaén

Amount Per Serving

Calories 278 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Sodium 616mg27%

Potassium 468mg13%

Carbohydrates 30g10%

Fiber 9g38%

Sugar 3g3%

Protein 10g20%

Vitamin A 853IU17%

Vitamin C 11mg13%

Calcium 83mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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