Classic Hummus with Dukkah

Makes about 2 cups

You can readily buy hummus these days, but it’s simple to make and home made tastes better than store bought. For something different and exceedingly flavorful, try adding a tablespoon of Pantala Mykonos or Santorini to your hummus.


  • 2 garlic cloves

  • 1/2 teaspoon salt

  • 16-ounce can chickpeas (garbanzo beans), drained and rinsed

  • 1/3 cup tahini (sesame seed paste), well stirred

  • 1 tablesoon Pantala Cairo Dukkah Nut & Spice Blend

  • 2 tablespoons extra virgin olive oil

  • 3 tablespoons water

  • 1 teasoon ground cumin

  • 1/2 cup Pantala Santorini or Mykonos Greek-Inspired Tapenade (optional)


  • Step 1:

    Press the garlic cloves through a garlic press or finely mince. Add the salt to the mashed garlic and use a fork to incorporate the salt and make a paste.

  • Step 2:

    In the bowl of a food processor combine the garlic paste, chickpeas, tahini, lemon juice, olive oil, water and cumin. Puree the mixture, scraping down the sides as necessary. If the resulting hummus is too thick, add a bit more water to achieve the desired consistency. Taste and add additional salt if needed. If desired, stir in the Pantala Mykonos or Santorini.

  • Step 3:

    Transfer hummus to a serving dish. Drizzle with extra virgin olive oil and sprinkle generously with Pantala Cairo Dukkah Nut & Spice Blend. Serve with pita bread or raw vegetables.

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