Lemon Myrtle Hummus with Macadamia Dukkah - Tom Walton

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   Method
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
  1. Combine all the dukkah ingredients and season with salt and pepper to taste. Keep in an airtight container.

  2. 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.
  3. 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.
  4. Serve with pita and cucumber for scooping.

 

Looking to try Lemon Myrtle? Request a sample.