Hummus with Smoky Almond Dukkah
Smoky Almond Dukkah
250g dried chickpeas (soaked in water overnight) or 500g canned chickpeas, drained
1 clove garlic, thinly sliced
5 tbsp extra virgin olive oil
120 ml tahini paste, unhulled
Juice of 1 lemon
1 cloves garlic, minced
3/4 tsp salt
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.