Hummus With Roasted Chickpeas & Hazelnut Dukkah
A super smooth & creamy hummus, topped with roasted chickpeas & a crunchy hazelnut dukkah.
Serve with pittas for the ultimate lunch.
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The ultimate sharing hummus plate!
For this tasty lunch dish, we’re making a batch of super creamy hummus, which we’re serving with crispy oven roasted chickpeas & a crunchy homemade dukkah. Serve this hummus with lightly toasted pitta breads & you’re onto a real winner.
For some more lunchtime inspiration, take a look at our ever growing collection of lunch recipes! There’s something for everyone here, from tasty salads, scotch eggs, pies & next level sandwiches.
Creamy Chickpea Hummus
The secret to a super smooth hummus, is simmering cooked, tinned chickpeas in water with a small amount of bicarbonate of soda then removing the skins. This step is optional but for the best possible hummus, I’d definitely spend the extra time doing it.
For a classic hummus, we’re blitzing the chickpeas up with tahini (sesame seed paste), olive oil, garlic & cumin. A small amount of honey brings a touch of sweetness as well.
I’ve used confit garlic for this recipe for a gentle, roasted flavour but feel free to use raw if you would prefer. I’d recommend using half the amount.
Roasted Chickpeas
Roasted chickpeas make a great snack on their own or can used to add an extra hit of flavour & texture to smooth dips (like hummus). To make, we coat drained chickpeas in oil, paprika, ground cumin & garlic granules then roast them in the oven until they are crisp & golden. Make sure to shake the tray occasionally, so that the chickpeas roast evenly.
Hazelnut Dukkah
Dukkah is a Middle Eastern mix of nuts, seeds, spices & herbs. This stuff is super crunchy & has a lightly spiced, nutty flavour. We’re using it to top our hummus but it’s very versatile. It’s also good sprinkled over roasted veg.
To make, a mixture of hazelnuts, fennel, cumin, coriander, nigella & sesame seeds are all toasted then roughly chopped in a pestle & mortar. This is then mixed with paprika, dried oregano & a pinch of salt.
Dukkah will keep for a while if stored in an airtight container in a cool, dry place. I like to have some on hand at all times!
To Serve
We’re serving this hummus sharing style. To plate up, we spread the hummus onto a large serving plate, using a spoon to create pockets for the garnishes to sit in. Next we top with the roasted chickpeas, a generous amount of the dukkah, some chopped herbs, a drizzle of olive oil & a couple of lemon wedges.
I’d recommend serving with plenty of toasted pittas! Either shop bought or homemade…
Equipment Used
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More Lunch Recipes To Try!
- Pizza Oven Pittas
- Watermelon, Feta & Dukkah Salad
- Vermicelli Noodle Salad With Nutty Sesame Dressing
- Chicken Kiev Sandwich
- Butter Bean Hummus Bowls
- Smoked Lamb Shawarma & Za’atar Halloumi Sandwich
- Hazelnut Pesto Pasta Salad
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Hummus With Roasted Chickpeas & Hazelnut Dukkah
Equipment
- Food Processor
- Large Saucepan
- Microplane/Grater
- Pestle & Mortar
Ingredients
- 2 Tins Chickpeas – 450g In Total Once Drained (Drain But Keep The Liquid)
Hummus
- 350 g Chickpeas (See Above)
- ½ tsp Bicarbonate Of Soda
- 100 g Tahini
- 4 Cloves Confit Garlic
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 2 ½ tsp Ground Cumin
- 2 tsp Honey
- Chickpea Water (See Above)
Roasted Chickpeas
- 100 g Chickpeas (See Above)
- 1 tbsp Olive Oil
- ¼ tsp Smoked Paprika
- ¼ tsp Ground Cumin
- ¼ tsp Smoked Garlic Granules
Hazelnut Dukkah
- 50 g Blanched Hazelnuts
- 2 tsp Sesame Seeds
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 tsp Nigella Seeds
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- Maldon Salt
To Serve
- 1 tbsp Fresh Parsley (Finely Chopped)
- 2 Lemon Wedges
- Olive Oil
- Pittas
Instructions
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
Hummus
- Place the chickpeas into a large saucepan with 1/2 tsp of bicarbonate of soda then cover completely with cold water. Place a lid on the pan &b ring to a simmer over a medium heat. Cook gently until the chickpeas start to soften, roughly 30 minutes.
- Once the chickpeas are cooked, drain them into a colander then give them a rinse with cold water.*It’s at this point that the chickpea skins can be picked out.
- Next, place the cooled chickpeas, tahini. confit garlic, olive oil, lemon juice, cumin, honey & 2 tbsp of chickpea water into a food processor. Season well with salt & pepper then blitz until smooth.If the hummus is too thick, blitz in a splash more chickpea water. Check the hummus for seasoning, adding more salt & pepper if needed.Transfer to a container & leave in the fridge until ready to serve.
Roasted Chickpeas
- In a bowl, combine the chickpeas, oil, cumin, paprika & garlic granules. Season with salt & pepper then transfer to a baking tray lined with parchment.Roast in the preheated oven until crispy, around 20 minutes. Make sure to agitate the chickpeas every 5 minutes or so.Once cooked, transfer to a bowl & leave to cool before serving.
Hazelnut Dukkah
- Place the hazelnuts onto a baking tray & cook in the preheated oven until golden brown, 5-10 minutes.Leave to cool.
- Next, heat a frying pan over a medium heat then add in the fennel, cumin, coriander & nigella seeds. Toast until fragrant (30 seconds – 1 minute) then transfer to a bowl. Place the pan back on the heat then add in the sesame seeds & toast until golden, stirring regularly. Transfer to another bowl & leave to cool.
- Once cool, place the hazelnuts into a pestle & mortar & coarsely chop. Transfer to a bowl. Add the toasted seeds (apart from the sesame) to the pestle & mortar & crush lightly. Next, to the hazelnuts, add in the crushed seeds, the sesame seeds, paprika & oregano. Season with a pinch of Maldon salt & stir to combine.
To Serve
- Spread the hummus onto a large plate & use the back of a spoon to create pockets for the garnish to sit in. Top with the roasted chickpeas, sprinkle over a generous amount of dukkah, the chopped parsley then drizzle over a generous amount of olive oil.Serve with the lemon wedges & toasted pitta.
