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Hummus with spicy biltong chickpeas and dukkah

Hummus with spicy biltong chickpeas and dukkah
Serves 6 as a dip


300g Hummus (Store bought is fine)
2 tablespoons Extra Virgin olive oil
1 red onion, peeled and finely chopped
1 clove garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon smoked paprika
1 teaspoon dried thyme
2 tablespoons biltong powder
1 can (400g) chickpeas, drained
Salt and Pepper
3 tablespoons Dukkah
a handful of chopped Italian parsley (optional)
Extra Virgin olive oil for drizzling


  • Heat the olive oil in a frying pan and fry the chopped onions and garlic until soft.
  • Add the spices and fry for a further 30 seconds.
  • Stir the drained chickpeas into the fried onion and spices in the pan and fry for 2 minutes add the biltong powder and the dried thyme. Season with salt and pepper and stir in the chopped parsley.
  • Place the hummus in a bowl and top with the fried chickpeas.
  • Sprinkle the Dukkah over the top and drizzle with a bit of olive oil.
  • Served with crunchy breadsticks or fresh bread.