Hummus with Dukkah

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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