This is a simple and fresh variation on hummus. It is thick, rustic and creamy with small hits of chilli oil and nutty Dukkah spice to top it all off. Share with friends and family and let's dig in!
3 Tbsp cashews
3 Tbsp walnuts
2 Tbsp black sesame seeds
2 Tbsp white sesame seeds
2 Tbsp cumin
2 Tbsp corriander
2 Tsp salt
2 Tbsp brown sugar
1.5 cups chickpeas
3 Tbsp olive oil
2 garlic cloves
1 tsp salt
1 tsp pepper
2 Tbsp Parmesan cheese
2 Tbsp Yogourt
2 Tbsp Dukkah Spice
2 Tbsp chili oil (store bought or heat oil with chilis and allowed to cool and sit for 1 day)
1 tsp salt
- preheat the oven to 245 F
- place the nuts on a baking sheet
- bake for 40-45 minutes until fragrant
- place nuts in a food processor or and blitz into a chunky crumb
- place white sesame and black sesame seeds into a nonstick pan over medium high heat and toast while moving often. Do not leave while these toast or they will burn.
- Combine all of the nuts and seeds in a bowl.
- Add cumin, corriander, salt and brown sugar and mix well
- Preheat the oven to 450 F
- Brush a store bought flatbread with chili oil and season with Dukkah spice.
- Place the flatbread in the oven until toasted – approximately 5-7 minutes
- Make hummus.
- Place chickpeas and other hummus ingredients into a food processor or blender and blitz until you reach your desired texture.
- Place hummus in a dish, top with a sizzle of chilli oil and Dukkah spice. Serve with chilli bread and enjoy!
chef spencer in action!