Serrouda (Moroccan Chickpea Puree)

Serrouda - Moroccan Chickpea Dip

The Spruce / Christine Benlafquih

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 4 servings
Nutrition Facts (per serving)
323 Calories
8g Fat
50g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 323
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 12%
Cholesterol 8mg 3%
Sodium 862mg 37%
Total Carbohydrate 50g 18%
Dietary Fiber 10g 35%
Total Sugars 9g
Protein 16g
Vitamin C 5mg 23%
Calcium 54mg 4%
Iron 4mg 20%
Potassium 599mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chickpeas (pois chiches in French or hummus in Arabic) are a popular legume in Moroccan cooking. In this recipe, dried chickpeas are soaked, peeled and then cooked until tender with onion, saffron, salt, and pepper. The beans are then pureed and the resulting mixture can be served as a dip or thinned to a soup-like consistency. Drizzle with olive oil, or add a small dab of butter and a tiny pinch of cayenne as a garnish.

Allow eight hours or overnight soaking for the chickpeas. For a fat-free preparation, the olive oil may be omitted, but be aware that it does lend some flavor and a smoother consistency to the pureed serrouda.

Note that the name serrouda may also refer to a salad of chickpeas in tomato sauce. Also try Bessara, a dried fava bean puree which can also be served as a dip or soup.


  • 1 1/2 cups dried chickpeas

  • 1/4 cup olive oil, optional

  • 1 medium onion, coarsely chopped

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 pinch saffron threads, crumbled

  • 1 pinch turmeric

  • Salt, to taste

  • Ground black pepper, to taste

  • 1 teaspoon cayenne pepper, or paprika, to taste

  • Ground cumin, to taste

  • Butter, or olive oil, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Ahead of time, place the dried chickpeas in a large bowl and fill with tap water.

  3. Leave the chickpeas to soak overnight or for at least eight hours.

  4. Drain the chickpeas and remove the skin. (Note: You can peel the chickpeas by pinching them between your forefinger and thumb, or by rubbing the chickpeas vigorously between kitchen towels to loosen the skins.)

  5. Proceed to the next step, or freeze the chickpeas until needed.

  6. Place the soaked, peeled chickpeas in a 3-quart pot along with the onion, oil and spices.

  7. Add 3 cups of water and bring to a boil.

  8. Cover, reduce the heat, and simmer the chickpeas for about 1 1/2 hours, or until tender.

  9. Pass the chickpeas and their liquid through a food mill, or puree everything in a food processor until smooth.

  10. Add additional water as needed to yield either a dip which is thin enough to pour, or a thick, pureed soup.

  11. Season to taste with additional salt and pepper.

  12. Serve the serrouda warm as a soup, dip, side or light dinner with bread for dipping.

  13. If desired, garnish the chickpea puree with olive oil or butter and a light dusting of cayenne pepper or paprika.

  14. Cumin may also be added as seasoning.

  15. Serve and enjoy!