Cannellini hummus with dukkah

Ingredients 

For the dukkah

• 1 tbsp hazelnuts
• ½ tsp sesame seeds
• 2 tsp coriander seeds
• 1 tsp cumin seeds

For the hummus

• 1 can cannellini beans, drained and rinsed
• Juice of 1 lemon
• 1 tsp light tahini
• 1 garlic clove
• 1 tsp ground cumin
• ½ tsp sea salt
• 1 tbsp extra virgin olive oil

Method

1. Preheat the oven to 200°C. Put all of the dukkah ingredients on a baking tray, and toast for 10 minutes until everything is browned. Leave to cool, then remove the skins of the hazelnuts. Then roughly grind the nuts and seeds in a pestle and mortar.
2. Blend all of the hummus ingredients until smooth using a hand blender or food processor.
3. Pour the hummus into a bowl, top with the dukkah and a little extra virgin olive oil.

Recipe taken from Superfoods 24/7: Delicious Recipes for Superfoods at Every Meal by Jessica Nadel (Apple Press, £14.99)