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Hummus with Smoky Almond Dukkah

Smoky Almond Dukkah

Medium Serves: 4 2 Hours 30 Mins

Ingredients

250g dried chickpeas (soaked in water overnight) or 500g canned chickpeas, drained

1 clove garlic, thinly sliced

5 tbsp extra virgin olive oil

2 tsp Gewürzhaus Smoked Paprika

120 ml tahini paste, unhulled

Juice of 1 lemon

1 cloves garlic, minced

3/4 tsp salt

2 tbsp Gewürzhaus Smoky Almond Dukkah to garnish

Mint or parsley to garnish, roughly chopped

How to Cook

1. Place strained chickpeas in a pot & cover with 5cm of water. Bring to a boil & simmer for 1 1⁄2 hours.

2. Drain chickpeas & run under cold water to cool.

3. OPTIONAL: For a smoother consistency, peel the chickpeas by squeezing them between your thumb & forefinger, keep some of the skins to fry up as a garnish.

4. Place your chickpeas back into a pot & add 1 tbsp oil, sliced garlic & 1 tsp paprika. Cover with 5cm of water & simmer for approx. 30 mins or until almost all the water has absorbed (keep aside half a cup of these softened chickpeas for garnish).

5. Blend the softened chickpeas with remaining paprika & olive oil. Set aside.

6. Mix the tahini, lemon juice, minced garlic & salt together. Add tahini mix to your hummus mix & blend again to combine.

7. Fry the reserved chickpeas & chickpea skins in a small amount of oil until crispy. Toss together with the Smoky Almond Dukkah.

8. Garnish the hummus with herbs, fried chickpeas & Smoky Almond Dukkah. Finish with a drizzle of olive oil.

Enjoy as a dip with toasted flatbread, or with falafel pitas.

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