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hummus with roasted chickpeas & hazelnut dukkah
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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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch, Snack
Cuisine: Middle Eastern
Servings: 5 People
Author: Ben Racey

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.

Notes

1. Cooking In An Aga - Roast the chickpeas & hazelnuts (for the dukkah) on the bottom set of runners in the baking oven. To cook the hummus chickpeas, bring to the boil on the boiling plate then transfer to the simmering oven.
2. Dukkah - This recipe makes plenty of dukkah. Stored in an airtight container it will last for several weeks.
3. Cooking Chickpeas - The secret to super smooth hummus is simmering the chickpeas in water with a small amount of bicarbonate of soda. Make sure that the chickpeas are completely cool before making the hummus.
4. Chickpeas - This recipe uses two tins of chickpeas, 100g are used for the roasted chickpeas & the remaining ones are used for the hummus (around 350g).
5. Chickpea Skin - After cooking, the skins will have separated from the chickpeas. You can pick them out at this point for a smoother hummus but this is optional.
6. Making In Advance - All components of this dish can be made up to 3 days in advance. Both the hummus & roasted chickpeas should be stored in the fridge.