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Balsamic hummus - This Balsamic Spiced Hummus with Dukkah recipe is a health twist on the classic. It's a high protein, mineral rich dip and a great source of EFA's.
5 from 3 votes

Balsamic Spiced Hummus with Dukkah

A delicious twist on the classic, my Balsamic Spiced Hummus with Dukkah is easy to make and sure to please a crowd. 
Prep Time10 mins
Total Time10 mins
Servings: 4


  • 425 g can chickpeas -drained and rinsed
  • 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 olive oil -extra virgin
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • 1 tsp sea salt - or to taste
  • Ground black pepper -to taste


  • 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.
  • Serve drizzled with more olive oil and a delicious dukkah.
  • I also love it topped with pomegranates and coriander.


  • Drizzle a layer of olive oil over the hummus to seal it. Store in an airtight container in the fridge.
  • Can also be frozen.



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.