Creamy Hummus with Sesame & Hemp Seed Dukkah

Creamy Hummus with Sesame & Hemp Seed Dukkah

Everyone needs a good recipe for homemade hummus in their lives. Not only is it delicious, but nutritionally it ticks all the boxes - plant-based protein and plenty of fibre from the chickpeas, along with good fats from the tahini. What's more, when you make your own it means you can tweak the ingredients and flavours to your exact liking and there's no unnecessary packaging.

This recipe is super simple and uses only a few ingredients, plus Bold Bean Chickpeas were practically born to be blended up into the creamiest hummus ever. We love sprinkling ours with dukkah, which is a blend of nuts and/or seeds with herbs and spices, for a delicious and flavoursome crunch. 

Hummus 

340g cooked chickpeas 

80g cup tahini 

The juice of 1 lemon

The zest from 1/2 a lemon

1 garlic clove, minced

A generous glug of olive oil 

1 teaspoon ground cumin 

1/2 teaspoon salt 

A few cracks of black pepper 

Water as needed

 

Dukkah

100g sesame seeds

50g hemp seeds

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1/2 teaspoon sea salt 

A few cracks of black pepper

 

Method

1. Add all ingredients for the hummus to a high-speed blender and blend until smooth and creamy. You may need to scrape down the sides from time to time. Add water if needed if the hummus is too thick 

2. Taste and add more salt, lemon juice or garlic. Store hummus in an airtight container in the fridge for up to 5 days. Serve as a dip with crudites or crisps, use as a nutritious sandwich spread or add a dollop to salads

3. For the dukkah, toast hemp and sesame seeds together in a pan until lightly golden (keep a close eye on them as they burn easily), then set aside to cool

4. Toast the cumin and coriander seeds in the same pan for a minute or so. Then, add all ingredients, apart from 50g of the hemp/sesame mix, to a high-speed blender and pulse to form a coarse powder. Stir the 50g of reserved seed mix through the ground seeds and spices. Store in a sealed container in the fridge for up to 3 weeks. Sprinkle on hummus, salads, fish, meat, eggs, roasted veggies, or simply mix with some good olive oil and enjoy with sourdough.

 

 


Older Post


Leave a comment

Please note, comments must be approved before they are published