Making your own hummus is a great money saver, and you get to select organic ingredients and adjust the acidity, spices, and texture to suit your taste buds. You may not need all the dukkah, but keep it in a sealed container and use it on salads or vegetable dishes. Serve this hummus as a dip with toasted pita bread.

Serves 4–6

INGREDIENTS

FOR THE HUMMUS:

• 1 small onion, chopped
• 2 tsp. olive oil
• 4 garlic cloves, minced
• 1 (15-oz.) can garbanzo beans (or equivalent in home-cooked beans)
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1/4 cup fresh chopped parsley
• 2 tbsp. chopped jalapeño peppers (optional)
• 1 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1 tsp. salt

FOR THE DUKKAH:

• 1/4 cup sesame seeds
• 1/4 cup slivered almonds
• 2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• sea salt and black pepper

INSTRUCTIONS

1. Heat the olive oil in a saucepan, and cook the onions for 5–7 minutes, until soft.
2. Put the onions and all the other ingredients in a food processor, and blend until the hummus reaches your desired texture, adding a little water, if the mixture appears too stiff.
3. To make the dukkah, combine the seeds and almonds in a hot, dry skillet. Toast until golden, then cool.
4. Coarsely grind mixture by pulsing a couple of times in a food processor, or by lightly crushing with a pestle and mortar.
5. Season to taste with the salt and pepper.
6. Sprinkle dukkah over the top of the hummus to serve.