Summer, Spring, Autumn and Winter
Side dish
Vegetarian, Plant Based

Dukkah Hummus Recipe

Try this dukkah hummus recipe the next time you host a crowd. It's so simple to put together and a real crowd-pleaser with flatbread.
Dukkah Hummus Recipe
Ingredients
Units
Units
250g dried australian chickpeas or 600g tinned australian chickpeas
100g brown onion roughly chopped
2 tbspn garlic roughly chopped
1 tspn ground cumin
1 tspn ground coriander
2 tbspn tahini paste
2 tbspn lemon juice
1 tbspn chickpea water, see method
To season sea salt & freshly ground white pepper
60g Dukkah to serve
You'll need to make:
1 batch Flatbread to serve
Methods
Tip: If you’re using canned chickpeas, you can skip the first 2 steps.
1
Place the dried chickpeas into a medium bowl and cover with double the volume of water. Cover and leave to soak overnight.
2
The following day, strain the chickpeas and place into a large pot cover with double the volume of fresh water. Place over a high heat and bring to the boil, then reduce to a gentle simmer and cook for 25 minutes or until cooked through. Remove from the heat and strain, reserving the cooking liquid.
3
Meanwhile, place a small non-stick frypan over a medium high heat, add ¼ cup of olive oil and once hot, add the onions and sauté for approximately 5 minutes or until they start to soften. Add the garlic and cook for a further 5 minutes - you are wanting the onions and garlic to completely soften without changing colour. Add the cumin & coriander and cook for a further 2 minutes, then remove from the heat.
4
Place the chickpeas, onion mixture, tahini, lemon juice and 1/3 tablespoon chickpea water into a food processor and blend until smooth, season to taste with salt and pepper. If the mixture is too thick, you can all a little more chickpea water to reach your desired consistency. Ensure to only add a very small amount with each addition.
5
Remove the hummus from processor and place into a container to cool to room temperature.
6
Place the hummus onto a platter, sprinkle with Dukkah and drizzle with extra virgin olive oil. Serve with flatbread.