Cannellini hummus with dukkah

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» Cannellini hummus with dukkah

A bowl of cannellini hummus.


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


  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)


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