Hummus with duqqa spice and extra virgin olive oil

Hummus with duqqa spice and extra virgin olive oil

Humus is a dish which is so easily prepared that it almost seems foolish to buy it from a store. It’s versatile, delicious and can be used as a dip or spread in just about anything. This recipe is a guideline to making this Mediterranean delight, you will have to adjust to your taste and texture. So what are the need to knows with this quick and easy accompaniment?
Over saturation of the mix with either the oil, lemon juice or aquafaba will render your humus too runny and split it. With that being said, everyone has their preference of how thick or runny they like it. This is something that you will find you perfect with just a couple of tries, so don't shy away if its not quite perfect on the first go.
Also, try not to over blend it, its a common mistake. This will break down the components which keep it buttery and voluminous, which for me is the desired effect when making a good hummus.
For this recipe, you are welcome to use cooked chickpea from a tin, or soak and cook it yourself, allowing you to further infuse some aromatics like bay leaf and elevate the dish further.
Serve with extra virgin olive oil and Sols Duqqa spice.
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Cuisine Mediterranean
Servings 2

Equipment

  • Blender
  • A small decorative bowl

Ingredients
  

  • 250 g Chickpeas
  • 2 tbsp Tahini paste
  • 30 ml Lemon juice
  • 2 cloves Garlic
  • 1 tsp Roasted cumin
  • 30 ml Extra virgin olive oil
  • 1 Sols Duqqa spice

Instructions
 

  • Drain off the cooked/tinned chickpeas, but save a portion of the liquid. We will use this nutrient rich aquafaba to loosen our humus
  • Place garlic cloves, olive oil, tahini paste and lemon juice into the blender. Blend thoroughly into a smooth paste
  • Now add the Chickpeas and blend all ingredients together, at this stage you may add some aquafaba(left over chickpea liquid) to loosen the mix to your desired smoothness and viscosity.
  • Season your mix with salt, and roasted cumin powder to taste. Once again this rests on your preference.
  • Decant into serving bowl and drizzle extra virgin olive oil over the top, until the bowl around it gets coated. This will help prevent the humus from developing that nasty darker skin, especially if its sitting out on a table for a while.
  • Eagerly add Sols Duqqa spice rub as a garnish and keep adding as you work your way down to the bottom of the bowl!

Notes

  • Dont overblend it, this release an excess of moisture and breaks down the structure of the paste
  • Too much oil or aqaufaba will split it
Keyword accompaniment, Dip

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