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Luscious Squash Hummus with Dukkah

Featured in Perfect Party Bites and Snack Recipes.

Puree roasted squash with chickpeas and tahini, then sprinkle on your homemade dukkah blend. Makes 6 servings, done in an hour, great for autumn parties.
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Mena
Updated on Sat, 08 Mar 2025 14:21:57 GMT
Creamy Butternut Squash Hummus with Sage and Dukkah Pin it
Creamy Butternut Squash Hummus with Sage and Dukkah | delishdocket.com

Transform your traditional hummus into something extraordinary with the natural sweetness of roasted butternut squash. This elevated dip combines velvety smooth chickpeas with caramelized squash, creating a luxurious spread that's both familiar and innovative. The rich, earthy notes of tahini perfectly complement the subtle sweetness of the squash, while a sprinkling of aromatic dukkah adds delightful texture and depth of flavor.

Essential Ingredients

  • Butternut Squash: Choose firm, heavy squash with unblemished skin and intact stem
  • Chickpeas: Premium canned varieties or home-cooked dried chickpeas for best results
  • Tahini: Select smooth, fresh-tasting tahini without bitter notes
  • Olive Oil: Use high-quality extra virgin olive oil for optimal flavor
  • Fresh Lemon: Essential for bright, clean acidity
Butternut Squash Hummus with Fried Sage & Dukkah Recipe Pin it
Butternut Squash Hummus with Fried Sage & Dukkah Recipe | delishdocket.com

Preparation Method

Begin by cutting butternut squash into uniform cubes. Coat thoroughly with olive oil and roast until caramelized and tender. Meanwhile, prepare chickpeas by removing their skins for ultimate smoothness. Combine warm roasted squash with chickpeas in a food processor, gradually adding tahini and ice-cold water until silky smooth. Season progressively with salt, lemon juice, and garlic to taste.

Serving Suggestions

Create an impressive presentation by swirling the surface of the hummus with the back of a spoon, forming valleys to hold olive oil and dukkah. Garnish with crispy sage leaves, a generous drizzle of olive oil, and a liberal sprinkle of dukkah. Serve alongside warm pita, fresh vegetables, or crackers.

Storage Guidelines

Store hummus in an airtight container with a protective layer of olive oil on top. Keep refrigerated for up to four days. Always serve at room temperature for fullest flavor expression. Add fresh garnishes just before serving to maintain optimal texture.

Easy Butternut Squash Hummus with Fried Sage & Dukkah Pin it
Easy Butternut Squash Hummus with Fried Sage & Dukkah | delishdocket.com

Frequently Asked Questions

→ Can I prepare dukkah in advance?
Absolutely! Keep it sealed in an airtight jar, and it’ll stay fresh for a month. Make extra—it’s great sprinkled on anything!
→ What can I pair this dish with?
It goes great with veggie sticks, pita chips, crackers, or even as a sandwich or wrap spread.
→ Is canned squash okay instead of fresh?
Freshly roasted squash delivers the richest taste, but canned will do. Just make sure to drain off extra liquid.
→ What nut could replace hazelnuts in dukkah?
You can swap hazelnuts for almonds or even walnuts. Both work beautifully.
→ How long does hummus stay fresh?
Keep it in the fridge in a sealed container for up to 5 days. Add the toppings right before serving for the best texture.

Squash Hummus & Dukkah

Velvety squash hummus topped with crispy sage and a crunchy dukkah topping.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Mena


Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 6 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Butternut Squash Hummus

01 1 and a half cups of butternut squash, cooked and cut into cubes
02 One 15-ounce can of chickpeas that’s been rinsed and drained
03 1 minced garlic clove
04 2 spoonfuls of tahini
05 2 tablespoons of fresh lemon juice
06 A pinch (1/4 teaspoon) of smoked paprika
07 A small pinch (1/4 teaspoon) of sea salt
08 4 tablespoons of extra virgin olive oil
09 3 to 4 tablespoons of warm water (adjust as needed)

→ Dukkah Seasoning Mix

10 Half a cup of hazelnuts
11 2 spoonfuls of sesame seeds
12 1 tablespoon of fennel seeds
13 1 tablespoon of coriander seeds
14 A tablespoon of cumin seeds
15 1 teaspoon of whole peppercorns
16 1 spoon of dried thyme
17 1/4 teaspoon of sea salt

Instructions

Step 01

Set your oven at 400°F. After peeling and chopping the squash into cubes, roast it with a bit of oil, salt, and pepper for about 35-40 mins until soft. Let it cool down after roasting.

Step 02

Toss the cooled squash, chickpeas, garlic, tahini, lemon juice, smoked paprika, sea salt, olive oil, and some water into your blender. Blend until creamy. Add a bit more warm water if it seems too thick.

Step 03

In a cast iron skillet, toast the hazelnuts for a few minutes (about 2-3). Afterward, rub off their skins with a clean kitchen towel and chop them up coarsely.

Step 04

First, toast the sesame seeds until they turn golden. Then separately toast the fennel, coriander, cumin seeds, and peppercorns until their aroma fills the air.

Step 05

Grind the toasted spices and combine them with the chopped nuts, sesame seeds, dried thyme, and salt. Stir everything together well.

Notes

  1. You can store dukkah in a sealed container for up to 1 month
  2. Keep hummus in the fridge—it’ll last around 5 days

Tools You'll Need

  • A blender or food processor
  • A cast iron skillet
  • A sheet pan for baking
  • Grinder for spices or a coffee grinder

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes tree nuts (hazelnuts)
  • Contains sesame (from tahini and seeds)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 22 g
  • Total Carbohydrate: 24 g
  • Protein: 8 g