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.
No. 1 Marinate the eggplant slices and asparagus spears with a good drizzling of olive oil and a healthy pinch of salt and pepper.
No. 2 | 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.
No. 3 | 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.
No. 4 | 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.
No. 5 | 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.
Entertaining Tip: For group settings, cut the eggplant into cubes and the asparagus into 1/2 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.
Keywords: Hummus, Dukkah, EasyRecipe, Snack, ChickPeas, Vegetarian