Lemon Myrtle Hummus

Entertaining friends and family this summer? Try this delicious hummus, and pair with your favourite biscuits, vegetable batons or grazing board!  

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.

Ingredients:

½ cup toasted macadamia nuts, roughly chopped
½ tsp 1mm ground Lemon Myrtle Spice
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 Spice
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

Method:

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.

Our thanks to Tom Walton, and Australian Native Products for this recipe!