Squash Hummus Dukkah (Print Version)
# Ingredients:
→ Butternut Squash Hummus
01 -
1 (15 oz) can chickpeas, drained and rinsed
02 -
1 1/2 cups cooked butternut squash, cubed
03 -
1 clove garlic, finely chopped
04 -
2 tablespoons fresh lemon juice
05 -
2 tablespoons tahini paste
06 -
1/4 teaspoon sea salt
07 -
1/4 teaspoon smoked paprika powder
08 -
3-4 tablespoons warm water, add as needed
09 -
4 tablespoons olive oil (extra virgin)
→ Dukkah Spice Blend
10 -
1/2 cup hazelnuts
11 -
1 tablespoon cumin seeds
12 -
1 tablespoon coriander seeds
13 -
2 tablespoons sesame seeds
14 -
1 tablespoon fennel seeds
15 -
1 teaspoon whole peppercorns
16 -
1/4 teaspoon sea salt
17 -
1 tablespoon dried thyme leaves
# Instructions:
01 -
Heat your oven to 400°F. Cube the squash after peeling it, then toss with salt, pepper, and oil. Roast for 35-40 minutes until soft, then cool.
02 -
In a blender, process the chickpeas, squash, tahini, garlic, salt, paprika, water, oil, and lemon juice until creamy. Add more water if needed to adjust the texture.
03 -
In a cast iron pan, lightly toast the hazelnuts for 2-3 minutes. Once cool, loosen the skins by rubbing them with a clean towel, then roughly chop the nuts.
04 -
Toast the sesame seeds until slightly brown. Separately, toast the cumin, peppercorns, fennel, and coriander seeds until aromatic.
05 -
Using a grinder, crush the spices. Mix with the hazelnuts, sesame seeds, thyme, and salt until well combined.
# Notes:
01 -
Keep dukkah in a sealed container for up to a month.
02 -
Hummus stays fresh in the fridge for about 5 days.