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    Home » Recipes » Appetizer Recipes

    Hummus Topped with Dukkah & Grilled Veggies

    Published: Jul 16, 2017 · Modified: Jun 26, 2023 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    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. #BeautifulFood #Vegetarian #Hummus #EasyDinner #Healthy

    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.

    Close up of Hummus topped with Grilled Mediterranean Vegetables and Dukkah on a Blue Plate

    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.

    Blending hummus, placing tomatoes on hummus, and finished Hummus Topped with Dukkah

    Recipe Card

    Hummus Topped with Dukkah and Grilled Veggies

    5 from 1 vote
    Philip Lago and Mystique Mattai
    This Hummus topped with Dukkah is the creamiest, full-bodied and zingiest you’ll ever taste. It may be the hummus dish to rule all other hummus dishes and while we can only describe its character, the proof is in the hummus.
    Servings: 6 servings
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins

    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.

    Recipe Notes

    Entertaining Tip: For group settings, cut the eggplant into cubes and the asparagus into ½ lengths.
    Styling tip: Spoon the hummus on a plate or large serving platter and evenly spread it out with the back of a spoon. Serve with chopped veggies, crostini or more traditional with pita bread.
    Use leftover dukkah to season steak or chicken.

    Nutrition

    Calories: 285kcal | Carbohydrates: 13g | Protein: 6g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 490mg | Potassium: 367mg | Fiber: 5g | Sugar: 4g | Vitamin A: 179IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 2mg

    Additional Information

    Course: Appetizer, Food + Drink, Snack
    Cuisine: Middle Eastern Inspired
    Servings: 6 servings
    Calories: 285
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Adelaide Neto says

      August 16, 2018 at 1:56 pm

      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?

      Reply
      • Chef Sous Chef says

        August 17, 2018 at 8:44 am

        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 😉

        Reply
    2. Stephanie says

      November 17, 2017 at 8:18 pm

      It really is so creamy. Such a great hummus recipe and the dukkah is so fragrant and delicious.5 stars

      Reply
      • Chef Sous Chef says

        November 20, 2017 at 8:12 am

        Thanks Stephanie!

        Reply
    5 from 1 vote

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