Butternut Squash Hummus with Dukkah (Print Version)
# Ingredients:
→ Butternut Squash Hummus
01 -
1 1/2 cups cubed and cooked butternut squash
02 -
1 (15 oz) can chickpeas, rinsed and drained
03 -
1 clove garlic, minced
04 -
2 tablespoons tahini
05 -
2 tablespoons lemon juice
06 -
1/4 teaspoon smoked paprika
07 -
1/4 teaspoon sea salt
08 -
4 tablespoons extra virgin olive oil
09 -
3-4 tablespoons warm water, as needed
→ Dukkah Spice Blend
10 -
1/2 cup hazelnuts
11 -
2 tablespoons sesame seeds
12 -
1 tablespoon fennel seeds
13 -
1 tablespoon coriander seeds
14 -
1 tablespoon cumin seeds
15 -
1 teaspoon peppercorns
16 -
1 tablespoon dried thyme
17 -
1/4 teaspoon sea salt
# Instructions:
01 -
Preheat oven to 400°F. Peel, cube, and roast butternut squash with oil, salt, and pepper for 35-40 minutes until tender. Let cool.
02 -
Blend cooled squash, chickpeas, garlic, tahini, lemon juice, paprika, salt, olive oil, and water until smooth. Add more water if needed for desired consistency.
03 -
Toast hazelnuts in cast iron pan for 2-3 minutes. Remove skins by rubbing in clean towel, then roughly chop.
04 -
Toast sesame seeds until golden. Then separately toast fennel, coriander, cumin seeds and peppercorns until fragrant.
05 -
Grind spices, combine with nuts, sesame seeds, thyme and salt. Mix well.
# Notes:
01 -
Dukkah can be stored in an airtight container for up to 1 month
02 -
Hummus will keep in refrigerator for up to 5 days