Hummus with dukkah

Hummus with dukkah has become my newest weeknight snacking obsession.

I’m always looking for simple ways to step up my snacking game. I’m a huge snacker and live to graze. With having to constantly feed six people (every day) I basically live in the kitchen.

Hummus with dukkah is on repeat for me these days.

Hummus has always been a favorite go-to snack of mine.  For many reasons.  It’s healthy, convenient, packs in protein.  But hummus with dukkah is just one step above.

You’re probably wondering what even is dukkah anyway. It’s essentially an Egyptian and Middle Eastern condiment consisting of nuts, spices, and herbs.  You can add it to just about anything, but it’s insane over hummus with a drizzle of olive oil.

For today, I just used the nuts and spices I had in my pantry.  Hazelnuts (which I think were the star), walnuts and almonds.  Along with sesame seeds, cumin, coriander, and black pepper.   I toasted it all up together in a pan, pulsed it in a food processor, and then sprinkled it all over this gorgeous hummus.

It’s great because you can store any leftovers in a container in your fridge for a few weeks.  Would ve delicious on top of pasta too (or on avocado toast – insane).  Little toppings like this just elevate everything and honestly take only a few minutes to prepare. 

So go ahead, bust out that pan, get those nuts, and get going.  I promise it’s going to become your newest obsession too.

Hummus with dukkah
  • I serving of hummus
  • (this is the recipe I use, but any hummus would work)
  • ⅓ cup of hazelnuts
  • ⅓ cup of walnuts
  • ⅓ cup of almonds
  • 2 tbsp of sesame seeds
  • 1 tsp of coriander
  • 1 tsp of cumin
  • a sprinkle of black pepper/salt
  • Dried oregano and good quality olive oil for serving
  1. In a dry pan (I like to use cast iron) over medium heat, add the various nuts and toast for 2-3 minutes, or until just fragrant.
  2. Then add the sesame seeds and species. Toast for an additional minute being careful not to burn,
  3. Transfer to a food processor. Pulse for 30 seconds or so until the nut mixture becomes crumbly. You still want some bigger pieces of nuts though - don't overprocess it and make it too fine.
  4. To serve, using a large plate, generously spread the hummus creating a well with the back of a spoon. Spread a generous helping of the dukkah over the hummus. Top with a drizzle of good quality olive oil, some dried oregano, and a sprinkle of sea salt.
  5. Enjoy!

And for other hummus inspiration check out our lemon garlic hummus recipe (seriously the best homemade hummus) and our Mediterranean hummus plater


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