Squash Hummus & Dukkah (Print Version)
# 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:
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.
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.
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.
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.
05 -
Grind the toasted spices and combine them with the chopped nuts, sesame seeds, dried thyme, and salt. Stir everything together well.
# Notes:
01 -
You can store dukkah in a sealed container for up to 1 month
02 -
Keep hummus in the fridge—it’ll last around 5 days