+ Well Nourished ⎮ Balsamic Spiced Hummus with Dukkah

Balsamic Spiced Hummus with dukkah

Balsamic hummus

This is my next twist on Jamie Olivers ‘recipes to save your life’ – an easy but delicious hummus recipe. This is my families favourite way to eat hummus. The balsamic lends a lovely texture and delicious flavour that really compliments the hummus and we generally pair it with delicious dukkah too.

What’s so good about it?
The chickpeas are a high fibre, protein rich legume with a decent mineral profile (including good amounts of iron). The tahini is also a great source of protein and very rich in calcium.  The garlic and spices will strengthen your immune responses and the olive oil is a rich source of monounsaturated fat.  Why wouldn’t you eat it?

WARNING!  Most shop bought hummus, contain dangerous vegetable oils, so please make your own.  For more about why you must avoid vegetable oils, click here.

Makes about a cup and a half

425gram can chickpeas, drained and rinsed
½ – 1 clove garlic, finely diced or crushed
4 tablespoons hulled tahini (halve if using unhulled)
1 tablespoon aged balsamic vinegar
1 tablespoon lemon juice
2 tablespoons water
2 tablespoons extra virgin olive oil
½ teaspoon cumin powder
½ teaspoon cinnamon powder
Two good pinches of sea salt
Black pepper to taste


  1. Add all of the ingredients into your food processor and process until smooth and creamy.  You may have to scrape down the sides a few times to get an even consistency.
  2. Serve drizzled with more olive oil and a delicious dukkah.
  3. I also love it topped with pomegranates and coriander.


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Loads of great dips (plus three veggie packed hummus ideas) in my new ebook, find out more here:

Balsamic hummus

  • Luc

    Thank you for sharing another beautiful recipe!
    I love hummus, but I am allergic to sesame seeds (and nuts), so I need to avoid the tahini. Can you think of anything I could substitute? It’s one of the few things I haven’t been able to “work around”!

    • My suggestion Luc would be to sub with Sunflower seed butter, I think it would be nice with it (or you could toast and grind your own sunflower seeds to a butter if you can’t find a store bought one) Gx

      • Luc

        Thanks Georgia! I appreciate you taking the time to reply 🙂

  • Cherida

    Hi Georgina,
    firstly i discovered you site via a friend and started with you choc muffins for my 3 y.o, what a hit, grandma still can’t believe i give him choc muffin for breki but now she understands how delicious and nutritious they are, thank you.
    My question is for the hummus, the first time i used you recipe i used tin chickpeas and it was perfect, this time i used chickpeas made from scratch – soak overnight, cook for 1 hour – but this time the hummus is not as creamy, its a bit dry. Any suggestions? i did follow your recipe to letter. Appreciate your time.

  • Hi Cherida
    Sorry for the delay responding, I’ve had a couple of days off and then back to website dramas! I do find fresh cooked chickpeas can be a lot firmer than canned. Did you soak and cook them well? Adding a little more water when pureeing them can help as well (as the canned hold quite a lot more water). Have a lovely Christmas G x

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