Hummus with Dukkah
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A Note from Feedfeed
Recipe from “More Mandy’s” by Mandy Wolfe, Rebecca Wolfe and Meredith Erickson
This delicious creamy hummus is topped wiht crispy chickpeas and Dukkah, a mixture of toasted nuts, seeds, and spices, such as sesame seeds, coriander, cumin, and hazelnuts. Serve this vegan friednly option with with pita bread, raw vegetables, or crackers.
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Recipe Card
ingredients
- 3 1/2 cups canned chickpeas, drained and rinsed
- 1 teaspoon minced garlic
- 3/4 cup lemon juice
- 1/2 cup tahini
- 2 teaspoons ground cumin
- salt
- 1/2 cup water
- 1 teaspoon or more dukkah spice for garnish
- 1 tablespoon Italian parsley, chopped
- Crispy roasted chickpeas, optional
Method
Step 1
Bring a medium pot of water to a boil. Add the chickpeas and cook until tender (2 to 3 minutes). Once tender, drain the chickpeas, but do not cool down.
Step 2
Place the garlic and olive oil in a blender and process until combined. Add the warm chickpeas, lemon juice, tahini, cumin, and salt and blend until smooth, about 1 minute.
Step 3
Slowly add the water until you have a completely smooth paste.
Step 4
Adjust the seasoning to taste. Top generously with dukkah spice (an Egyptian spice blend of crushed/ ground nuts, sesame seeds, fennel seeds, cumin seeds and coriander seeds). Drizzle with olive oil.
Step 5
Sprinkle with parsley. The hummus will last refrigerated for up to 5 days.
Step 6
Optional: top with crispy roasted chickpeas