Step up your Hummus game with Tom Walton's recipe below.
The secret ingredient here is Lemon Myrtle which is infused into the hummus and a fragrant dukkah. The Lemon Myrtle really shines with its fresh lemony fragrance, working so well with the spices and rich macadamia nuts.
Happy cooking.
Ingredients
- ½ cup toasted macadamia nuts, roughly chopped
- ½ tsp 1mm ground Lemon Myrtle
- 1 tsp each ground cumin & coriander
- 2 tbsp toasted sesame seeds
- ¼ tsp chilli flakes (optional)
- Pinch salt
- Fresh ground black pepper
- 1 400g tin chickpeas, rinsed, drained
- 1 clove of garlic
- 1/3 cup tahini
- Generous pinch 1mm ground Lemon Myrtle
- Juice of ½ lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp pomegranate molasses
- 1 cup mixed, soft herbs, picked (any combination of flat leaf parsley, dill, mint)
- Crisp pita and cucumber spears, to serve
Method
- Combine all the dukkah ingredients and season with salt and pepper to taste. Keep in an airtight container
- For the hummus, combine the chickpeas, garlic, tahini, Lemon Myrtle and lemon into a blender or food processor with 1/3 cup water and blend to a smooth, creamy consistency. Adjust the seasoning to taste with salt and pepper
- To serve, spread the hummus onto a platter, drizzle over the oil, pomegranate molasses and then generously spoon over the dukkah and scatter the herbs
- Serve with pita and cucumber for scooping
Looking to try Lemon Myrtle? Request a sample.