With a sprinkling of Egyptian dukkah on top, this smooth and creamy dukkah hummus is the perfect dip to serve with raw vegetables or pita bread.
What is Hummus?
Hummus is a popular middle-eastern dip or thick spread made with chickpeas (sufaid chole), garlic, tahini, lemon and olive oil. It is popular in Middle Eastern cuisine, and the popularity of the cuisine has led to hummus being easily available in supermarkets. It is considered quite healthy as it's main ingredients are chickpeas which are a good source of protein and fiber. It can be eaten as a dip with raw vegetables / crudites or with pita bread. It can also be made into a dressing for salads, used as a spread for sandwiches or served alongside meat like chicken or lamb.
How is Hummus made?
Preparation of hummus is simple - all the ingredients need to be blended together till they turn into a thick paste. Consistency will vary depending on the ingredients used. Hummus can be made plain or flavoured with various spices like coriander, cumin seeds, paprika, red chili powder, Italian herbs and even vegetables like beetroot or carrot. In this particular recipe, I have seasoned the hummus with coriander, cumin and a little bit of chili powder. I then top it off with dukkah, an Egyptian condiment consisting of herbs, nuts and spices. It’s used as a dip with bread or fresh vegetables and can also be used to coat fish or chicken. I added it to the hummus to add crunch and an extra burst of flavour.
How to eat Dukkah Hummus?
This recipe for dukkah hummus can be eaten with raw vegetables, toasted pita bread, or even used as a spread for sandwiches and wraps. I used the Table of Plenty pistachio dukkah available at Coles or Woolworths for this dukkah hummus, but you can also make the spice blend from scratch. In case dukkah isn’t available in your area, just skip it and make the hummus plain. It will still taste delicious. Just sprinkle Italian herbs and red chili powder on top.
To toast pita bread, just cut the pita bread into small pieces with a knife or scissor. Drizzle with olive oil, Italian herbs and salt. Place on a baking tray and bake for 10 – 15 minutes in an oven till golden brown.
- 1 can / 425 grams chickpeas drained and rinsed (about ¾ cup dried chickpeas)
- 1 clove garlic finely diced or crushed
- 3 tablespoons tahini paste
- 1 tablespoon lemon juice
- 4 tablespoons water and more as needed
- 2 tablespoons extra virgin olive oil
- ½ teaspoon cumin seeds
- ¾ teaspoon coriander powder
- ½ teaspoon red chili powder
- Salt to taste
- 2 tablespoons dukkah I used Table of Plenty’s Spice Blend
- If using dry chickpeas, soak them in water overnight and then boil in salted water for about 45 minutes – 1 hour till soft. Alternately, you can also pressure cook the chickpeas.
- Add chickpeas, garlic, tahini paste, lemon juice, 1 tablespoon olive oil, cumin seeds, coriander powder, red chili powder, and salt in a food processor. Add 2 tablespoons of water and process for a few seconds.
- Scrape down the sides, and add more water as necessary until the hummus is smooth and creamy. Add water a tablespoon at a time till the desired consistency is reached. Taste, and adjust seasonings if required.
- Pour in a dish, and drizzle over the remaining olive oil along with dukkah. Serve with carrots or toasted pita bread.