Hummus With Dukka

12 ingredients
9 steps

Ingredients

  • 1 34 cups canned chick-peas, drained and rinsed
  • 1 tablespoon tahini
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 4 tablespoons lemon juice
  • 3 tablespoons hot water
  • whole wheat pita bread, toasted, to serve
  • 2 tablespoons sesame seeds
  • 1 tablespoon cumin seed
  • 12 tablespoon ground coriander
  • 14 cup hazelnuts, finely chopped
  • 14 teaspoon salt

Directions

  1. 1
    Place the chickpeas, tahini, oil, garlic, lemon juice, and measured water in a blender or food processor and process until smooth.
  2. 2
    Alternatively, mash the ingredients together with a fork.
  3. 3
    DUKKA:.
  4. 4
    Toast the sesame and cumin seeds and coriander in a dry skillet over a low heat for 3 minutes, moving them around until they start to smell fragrant.
  5. 5
    Tip them out onto a plate.
  6. 6
    Add the hazelnuts to the skillet and saute for 1-2 minutes, or until lightly golden.
  7. 7
    Stir the nuts and salt into the seed mixture.
  8. 8
    Store in an airtight container for up to 1 week.
  9. 9
    Spread the pate on whole-wheat pita and sprinkle with a little of the dukka.

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