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Green houmous with smoked almond dukkah

Name: Green houmous with smoked almond dukkah
Yield: Serves 8
Ingredients: 100g broad beans; 200g petits pois, defrosted; 400g tin chickpeas, drained and rinsed; 3 tbsp tahini; 1 garlic clove, crushed; Grated zest and juice 1 lemon; 4 flatbreads, cut into wedges; Olive oil for brushing and drizzling; For the dukkah; 100g smoked almonds, roughly chopped; 1 tbsp sesame seeds; 1 tsp coriander seeds, bruised in a pestle and mortar; 1 tsp cumin seeds, bruised in a mortar and pestle; 1 tsp sumac

Published: 15 Oct 18
Updated: 18 Mar 24

Our green houmous is made with petit pois and broad beans for a fresher flavour. Sprinkle over the smoked almond dukkah for extra crunch and serve with crispy flatbreads.

Put together a colourful spread with our mezze recipes.

Easy
July 2018

Test kitchen approved

Serves 8
Hands-on time 15 min, cooking time 15 min

Our green houmous is made with petit pois and broad beans for a fresher flavour. Sprinkle over the smoked almond dukkah for extra crunch and serve with crispy flatbreads.

Put together a colourful spread with our mezze recipes.

Nutrition: per serving

Calories: 262kcals
Fat: 14.8g (1.7g saturated)
Protein: 11.3g
Carbohydrates: 17.1g (1.8g sugars)
Fibre: 7.6g
Salt: 0.2g

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Ingredients

100g broad beans
200g petits pois, defrosted
400g tin chickpeas, drained and rinsed
3 tbsp tahini
1 garlic clove, crushed
Grated zest and juice 1 lemon
4 flatbreads, cut into wedges
Olive oil for brushing and drizzling

For the dukkah

100g smoked almonds, roughly chopped
1 tbsp sesame seeds
1 tsp coriander seeds, bruised in a pestle and mortar
1 tsp cumin seeds, bruised in a mortar and pestle
1 tsp sumac

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Method

Bring a pan of water to the boil and cook the broad beans for 4 minutes or until tender. Remove with a slotted spoon and refresh under cold water, then nick the skin on the side of each bean with your fingernail and pop out the bright green bean within (discard the skins).
Put the beans and peas in the bowl of a food processor. Add the chickpeas, tahini, garlic, lemon zest and juice and whizz to a thick paste. Add 2-3 tbsp water to loosen, if you think it needs it. Season.
Heat the oven to 220°C/200°C fan/gas 7. Brush the flatbreads with a little oil and season well. Spread out on a baking sheet and bake for 8-10 minutes, turning once, until crisp.

For the dukkah, put all the ingredients in a large frying pan over a medium heat and toast, stirring occasionally, until lightly coloured and fragrant. Set aside to cool.
Serve the houmous topped with dukkah and olive oil, with flatbreads and extra dukkah on the side.