Hummus With Dukka

• 1 34 cups canned chick-peas, drained and rinsed
• 1 tablespoon tahini
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 4 tablespoons lemon juice
• 3 tablespoons hot water
• whole wheat pita bread, toasted, to serve
• 2 tablespoons sesame seeds
• 1 tablespoon cumin seed
• 12 tablespoon ground coriander
• 14 cup hazelnuts, finely chopped
• 14 teaspoon salt

1. Place the chickpeas, tahini, oil, garlic, lemon juice, and measured water in a blender or food processor and process until smooth.
2. Alternatively, mash the ingredients together with a fork.
3. DUKKA:.
4. Toast the sesame and cumin seeds and coriander in a dry skillet over a low heat for 3 minutes, moving them around until they start to smell fragrant.
5. Tip them out onto a plate.
6. Add the hazelnuts to the skillet and saute for 1-2 minutes, or until lightly golden.
7. Stir the nuts and salt into the seed mixture.
8. Store in an airtight container for up to 1 week.
9. Spread the pate on whole-wheat pita and sprinkle with a little of the dukka.

chickpeas, tahini, olive oil, garlic, lemon juice, water, whole wheat pita bread, sesame seeds, cumin, ground coriander, hazelnuts, salt

Taken from www.food.com/recipe/hummus-with-dukka-193444 (may not work)