This Hummus Topped with Dukkah is the creamiest, full-bodied, and zingiest you’ll ever taste. With a topping of Dukkah and grilled vegetables, you can enjoy it as an appetizer, or meal.
The trick though, to elevate any traditional hummus base, is the removal of the skins. Taking 5 minutes to pinch the skins off each chickpea results in a much smoother bite. Tedious we know, but trust us this makes all the difference. Another tip we can offer to elevate your hummus is adding in about a half cup of yogurt. We used sheep yogurt, more tang and less lactose, the yogurt not only adds a luxurious layer and cloud-like texture but replaces the olive oil, making your baseless bitter.
If you're looking for more ways to elevate your dip game, don’t miss our Roasted Red Pepper Dip for a bold and smoky option, the tangy and unexpected Dill Pickle Hummus for pickle enthusiasts, or our hearty White Bean Dip - 3 Ways that’s a guaranteed hit at any gathering. Each dip brings its own unique twist, making snack time anything but ordinary!
Smear your hummus over crostini, cracks or enjoy on a mezze platter. The creaminess of the yogurt together with the spice of the dukkah brings this hummus to another level and trust us, you'll be licking the plate for every morsel.
Recipe Card
Hummus Topped with Dukkah and Grilled Veggies
Ingredients
- 1 medium eggplant ¼ inch rounds
- 12 spears asparagus sliced in half lengthwise
- ¼ cup mint leaves minced
- 3 tablespoon extra virgin olive oil
- 2 tablespoon feta cheese
- 20 pieces crostini pita, or crackers
Dukkah
- ¼ cups hazelnuts
- 2 tablespoon sesame seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- ½ teaspoon salt
- ½ teaspoon pepper
Hummus
- 1 can chickpeas 540 ml/18 oz
- 3 cloves garlic minced
- ½ cup yogurt
- 3 tablespoon tahini
- 4 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon extra virgin olive oil
Instructions
- Marinate the eggplant slices and asparagus spears with a good drizzling of olive oil and a healthy pinch of salt and pepper.
- Toast the hazelnuts in a dry pan on high heat for 3-4 minutes, shaking the pan so that the nuts don’t burn. Remove excess skins by rubbing the nuts in a clean tea towel, and place them in a bowl to cool. Toast the sesame seeds, cumin, coriander and fennel seeds for about 1 minute, again shaking the pan. Place them in the same bowl as the nuts. Once everything is cool, place in a mortar and pestle or food processor and grind until it has the texture of coarse sand.
- Drain the chickpeas and remove the skins. Place the chickpeas in the food processor and add the garlic, tahini, lemon juice, lemon zest, and yogurt. Blend until smooth, about 45 seconds. Taste and season with the salt and pepper. Scrape the sides down and blend for an additional minute.
- Grill the eggplant and asparagus on the bbq or grill pan until cooked through. The time will vary, but it took us about 5 minutes/side for the eggplant and 5 minutes total for the asparagus.
- Scrape the hummus onto the centre of a large plate or platter. Spread it out evenly and top with eggplant rounds and asparagus. Sprinkle about 3-4 tbsps of the dukkah and the mint evenly on top. Garnish with a sprinkling of feta or ricotta cheese.
Adelaide Neto says
This was a delicious recipe, we loved it!! But lemme tell you, I don't know what kind of chickpea skin removers you guys are - but it took SO long for me
Any other tips to get these puppies off faster?
Chef Sous Chef says
Thanks Adelaide. We're so glad you enjoyed the recipe. Unfortunately, there's not a quick method for removing the chickpea skins. We both removed the skins, and I would just remove them while watching your favourite tv show 😉
Stephanie says
It really is so creamy. Such a great hummus recipe and the dukkah is so fragrant and delicious.
Chef Sous Chef says
Thanks Stephanie!