Dukkah Hummus

We have a thing for Middle Eastern cuisine at the moment... 
Falafels, hummus, babaganoush, flatbreads ahhhh don't get me started!

In this recipe we have used baking soda and water instead of olive oil. The result is super creamy, smooth, light and fluffy aka everything you want in a hummus.
If you have been to one of our workshops you will know how passionate we are about textures especially crunch. The Dukkah has the perfect combinations of textures + bursts of middle eastern flavours.




2x cans chickpeas, drained

1 tsp baking soda

3-5 cloves garlic

Juice of 1 lemon

1 ½ tsp sea salt

¼ cup tahini

1 cup ice cold water



1 cup roasted hazelnuts/almonds

2 Tbsp fennel seeds

1 tsp cumin seeds

1 Tbsp ground coriander

¼ cup black + white sesame seeds

¼ tsp salt


Add all the hummus ingredients  to the blender and blend until super creamy and smooth.

Add all the dukkah ingredients to a jar and shake to mix.

Top hummus with dukkah, extra virgin olive oil + smoked paprika.




RecipesRosa Flanagan