This of you who know me well know I love making my own hummus recipes.
I have tried and tested a fair few and this has to be my favourite yet and it is all thanks to the Dukkah seasoning which gives an authentic Middle Eastern taste and its irresistible flavour with the mix of spices, seeds and nuts.
The turmeric adds the vibrancy to the colour and earthiness, so that’s why I’m only using a small amount so the Dukkah is given centre stage.
In this recipe I use Rainforest Dukkah I couldn’t find the exact brand I have as I think it’s from a local farmers market, but the hyperlink above takes you too a very similar one!
Tahini is the main component in Hummus helping bind the chickpeas together in a smooth creamy consistency. You can also use almond butter or peanut butter if you fancy a nuttier taste or just don’t like Tahini!
I love this hummus on dark rye wraps that I lightly grill so they’re crisp. This week I’ve been eating it in wraps and salads with seasoned chicken or tofu, and a side of roasted mixed veggies. It’s an awesome, quick and easy healthy meal choice really recommend!
Entertaining? Its an impressive on a mezze board complimenting meats, olives and flatbreads.
Try contrasting the brightness of this hummus with some dark charcoal crackers and sprinkle with sesame and chia seeds. It’s sure to make for an eye catching and irresistible ensemble getting everyone’s people’s appetites fired up.
But enough chat, let’s get into the recipe….
- Chickpeas 1 can
- Tahini 1 tablespoon
- Turmeric 1/2 teaspoon
- Dukkah Seasoning 1 teaspoon
- Olive Oil 1 dessert spoon
- Garlic Paste 1/2 teaspoon
- Salt and black pepper to taste
- Semi drain the chickpeas and pour into a food processor. I used a NutriBullet but can use any devise of choice. I semi drain the chickpeas s I like to use some of the chickpeas own water to help bind the ingredients, but only a very small amount.
- Add in all the other ingredients to the mixer, measuring as you go. I also like to use some of the tahini oil that separates on top.
- Blend on a high speed (I use the ‘ultra blend’ or ‘food purée’ pre programmed speeds) for 15-20 seconds. Taste test and season with salt and pepper as suits. I personally don’t add much salt to my food but love ground black pepper.
- Empty into dish or Tupperware, refrigerate for 20mins. Serve with warm pitta and olives on mezze boards, or have in your weekly lunches.
Lasts 4 days in the fridge stored in an air tight container. Chickpeas can give you food poisoning if left too long, so make sure hummus is stored properly and not eaten if left out over nights warm temperatures!
Don’t forget to tag me @josceline_joy on Instagram or Pinterest I get no profit other than seeing you enjoy these yummy creations