Egyptian Hummus with Ducka

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Egyptian Hummus With Dukka

 

1 3/4 cups canned chick-peas, drained and rinsed

1 tablespoon tahini

2 tablespoons olive oil

2 garlic cloves, crushed

4 tablespoons lemon juice

3 tablespoons hot water

whole wheat pita bread, toasted, to serve

 

DUKKA;

2 tablespoons sesame seeds

1 tablespoon cumin seed

1/2 tablespoon ground coriander

1/4 cup hazelnut, finely chopped or sub with another nut

1/4 teaspoon salt

 

Place the chickpeas, tahini, oil, garlic, lemon juice, and measured water in

a blender or food processor and process until smooth. Alternatively, mash

the ingredients together with a fork.

DUKKA: Toast the sesame and cumin seeds and coriander in a dry skillet over

a low heat for 3 minutes, moving them around until they start to smell

fragrant. Tip them out onto a plate.

Add the hazelnuts to the skillet and saute for 1-2 minutes, or until lightly

golden.

Stir the nuts and salt into the seed mixture. Store in an airtight container

for up to 1 week.

Spread the pate on whole-wheat pita and sprinkle with a little of the dukka.