This balsamic spiced hummus brings a unique twist to traditional hummus with the addition of aged balsamic vinegar, warming spices, and a topping of crunchy dukkah. It’s a delicious and nutritious dip that pairs perfectly with fresh veggies, crackers, or as a spread. This is my families favourite way to eat hummus.
This is my next twist on Jamie Olivers ‘recipes to save your life’ – an easy but delicious hummus recipe.
Health benefits
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 store-bought brands contain dangerous vegetable oils, so please make your own vegetable oil-free hummus. For more about why you must avoid vegetable oils, click here.
Ingredients
This recipe combines chickpeas, four tablespoons tahini, garlic cloves, balsamic vinegar, lemon juice, and spices like cumin and cinnamon. It’s topped with dukkah for a nutty crunch and an optional garnish of pomegranate seeds and fresh coriander for colour and flavour.
How to make Balsamic Spiced Hummus
Making your own gluten-free, dairy-free hummus is so quick and easy (total time just 10 mins). Simply blend all ingredients (except for the dukkah) in a food processor until smooth consistency. Drizzle with additional olive oil, sprinkle with dukkah, and, if desired, top with pomegranate seeds and coriander (cilantro).
Serving suggestions and how to store
Serve with veggie sticks, pita, or as a sandwich spread. Store in an airtight container with a layer of olive oil to preserve freshness, keeping it in the fridge or freezer.
Vary this to suit your dietary needs
For a garlic-free option, just omit the garlic—there’s plenty of flavour from the other spices.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit specific dietary requirements.
Ingredients
- 425 g can chickpeas -drained
- 1 clove/s garlic -finely diced or crushed
- 4 tbsp hulled tahini (halve if using unhulled)
- 1 tbsp aged balsamic vinegar
- 1 tbsp lemon juice
- 2 tbsp water -or the liquid from the can (aquafaba) makes it extra creamy
- 2 tbsp extra virgin olive oil -extra virgin
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp sea salt - or to taste
- ground black pepper -to taste
Method
- Add all of the ingredients (except the dukkah) 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.
- Serve drizzled with more olive oil and the delicious dukkah.
- I also love it topped with pomegranates and coriander.
Store
- Drizzle a layer of olive oil over the hummus to seal it. Store in an airtight container in the fridge.
- Can also be frozen.
Variations
Garlic-free
Simply omit the garlic (there are enough spices for it to still be delicious).Let me know how this hummus stacks up - post a comment below.
Family Ad
Luc says
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”!
Georgia Harding says
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 says
Thanks Georgia! I appreciate you taking the time to reply 🙂
Cherida says
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.
Cherida
Georgia Harding says
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
Tobi says
How long can you typically store a batch in the fridge? (I’m assuming it wouldn’t freeze well) I have a lot of chickpeas I was wanting to use up.
Also the link to the vegetable oils post doesn’t seem to be working. I wanted to share with my husband ?
Georgia Harding says
Hi Tobi, I keep it for approx. 4 days airtight in the fridge. You can freeze it (again in an airtight container) but I prefer to cook up a big batch of chickpeas and freeze in batches in brine (salted water) – then make hummus fresh as I need it. I also love these two recipes for eating chickpeas https://wellnourished.com.au/fatteh-pita-chickpeas-yoghurt and this https://wellnourished.com.au/winter-sweet-potato-salad/. Thanks re – the link, I’ll fix it now G x
Amy phillips says
OH My Gosh! This is amazing!!! I first tried this as a friends party and she sent me the recipe so I made it and well now I’ll be eating it all the time. And the dukkah adds a whole new flavour. I’ve been putting it on my sandwiches ???
Georgia Harding says
So glad you like it Amy – it is a lovely flavour combo. G x
Janet says
Most hummus recipes are much the same, so I liked the idea of this one – it has some interesting ingredients, so I thought I would give it a try …. and we loved it! The subtle hint of spices was lovely and the sprinkling of dukkah over the top really added to the flavours. I did add an extra tablespoon of olive oil because I wanted a creamier texture and it was absolutely lovely. Thank you Georgia for all the lovely recipes that you take the time and effort to share with everyone – very much appreciated!
Georgia Harding says
So thrilled you enjoyed it Janet. Cheers for the feedback and 5 stars too G x
Marisa Widdowson says
Hi Georgia. I’ve just made this tonight but find it quite salty. Is 1 tablespoon of salt correct? Any idea on how to balance it? I’ve added a teaspoon nearly 2 teaspoons of sugar but a still quite salty.
Georgia Harding says
Hi Marisa, the salt I test with is quite mild. I would add more chickpeas 1/2 can should do it. Apologies, I’ve adjusted the recipe G x
Nicole Barrett says
Love this hummus recipe!! I’m planning to make it for Easter. It definitely has the wow factor ??.