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Squash Hummus with Dukkah

Featured in Feel-Good Food That Tastes Amazing.

This hummus combines roasted butternut squash with creamy tahini, chickpeas, and a topping of flavorful dukkah. It's a vibrant and healthy seasonal dip that pairs Middle Eastern spices with sweet, caramelized squash. Ready in about an hour, this recipe serves six and makes a perfect appetizer or snack. Enjoy it with pita bread, crackers, or crunchy vegetables. You can customize it by swapping squash for other roasted vegetables like pumpkin or carrots. Best prepared a day ahead for maximum flavor!
Hannah Author
Updated on Wed, 12 Mar 2025 23:13:03 GMT
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The marriage of velvety butternut squash with traditional hummus creates a symphony of fall flavors that elevates this Middle Eastern staple to new heights. This butternut squash hummus, crowned with aromatic dukkah, transforms humble ingredients into a sophisticated spread that's both nourishing and memorable. The natural sweetness of roasted squash adds incredible depth and a silky smooth texture that makes this version truly special.

I first developed this recipe during a chilly autumn evening, experimenting with leftover roasted squash. What started as kitchen improvisation has become my most requested appetizer, converting even the staunchest traditional hummus purists.

Essential Ingredients

  • Butternut Squash: Choose firm, heavy squash with intact stems for the sweetest flavor
  • Chickpeas: Fresh-cooked or premium canned varieties work well; look for those without added preservatives
  • Tahini: Invest in high-quality brands; fresh tahini should be creamy and never bitter
  • Extra Virgin Olive Oil: Select a fruity, cold-pressed variety for the best flavor
  • Fresh Lemons: Essential for bright acidity; avoid bottled juice
  • Dukkah Spices: Toast whole spices fresh for maximum aromatics

Step-by-Step Instructions

Step 1: Squash Preparation
Peel and cube squash uniformly for even roasting.
Toss with olive oil and roast at 400°F until caramelized.
Allow to cool slightly before blending.
Step 2: Hummus Base
Remove chickpea skins for ultimate smoothness.
Blend warm ingredients for optimal texture.
Stream in ice-cold water while processing.
Step 3: Dukkah Creation
Toast nuts and spices separately until fragrant.
Grind to desired texture, maintaining some crunch.
Mix with herbs and salt.

My family particularly loves the nutty crunch of dukkah - my daughter now requests 'orange hummus' weekly for her lunch box. The toasted hazelnuts in the dukkah have become our favorite part, offering just the right contrast to the creamy base.

Storage and Make-Ahead Tips

Store hummus in an airtight container, topped with a thin layer of olive oil to prevent oxidation. The dukkah keeps separately for up to a month in a sealed jar. Both components can be made several days ahead, making this perfect for entertaining.

Professional Chef Notes

  • Process hummus for a full 5-7 minutes for ultimate smoothness
  • Save chickpea liquid (aquafaba) for achieving perfect consistency
  • Always toast spices separately to control their individual flavors

This recipe has become my signature dish at gatherings, proving that innovation and tradition can coexist beautifully in the kitchen. The way the sweet squash complements the nutty tahini while the dukkah adds textural interest makes this so much more than just another hummus variation - it's a celebration of seasonal ingredients and Middle Eastern flavors coming together perfectly.

Frequently Asked Questions

→ Can I make this hummus ahead of time?
Yes, you can make this hummus up to 4 days in advance. Add toppings just before serving.
→ What can I serve with this hummus?
Serve with pita, crackers, fresh vegetables, or as a spread in sandwiches.
→ Can I freeze this hummus?
Yes, you can freeze it for up to 3 months. Thaw in the fridge and stir well before serving.
→ How can I make the dukkah ahead of time?
Store dukkah in an airtight container for up to a month. You can make it in advance and use it as needed.
→ Can I use other vegetables instead of butternut squash?
Yes, you can substitute roasted pumpkin, sweet potatoes, or even carrots for a different flavor.

Butternut Squash Hummus

Creamy squash hummus topped with dukkah spice blend.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes

Category: Fresh & Healthy

Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 6 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Butternut Squash Hummus

01 1 1/2 cups of cooked, diced butternut squash
02 1 can of chickpeas (15 oz), rinsed and drained
03 1 minced garlic clove
04 2 tablespoons of tahini paste
05 2 tablespoons of freshly squeezed lemon juice
06 1/4 teaspoon of smoked paprika
07 1/4 teaspoon of sea salt
08 4 tablespoons of extra virgin olive oil
09 3 to 4 tablespoons of warm water, depending on thickness

→ Dukkah Spice Blend

10 1 tablespoon of ground cumin
11 2 tablespoons white sesame seeds
12 1 tablespoon of coriander seeds
13 1/4 teaspoon of sea salt
14 1 teaspoon black peppercorns
15 1 tablespoon of anise-like fennel seeds
16 1/2 cup toasted hazelnuts
17 1 tablespoon of dried thyme

Instructions

Step 01

Set your oven to 400°F. Peel and dice the butternut squash, toss it in oil with some salt and pepper, throw it onto a baking sheet, and bake for 35-40 minutes. Then let it cool.

Step 02

Mix together the roasted squash, chickpeas, garlic, tahini, lemon juice, paprika, salt, olive oil, and water in a blender or food processor. Blend until it's as smooth as you want. Add more water if it’s still too thick.

Step 03

On medium heat in a dry cast iron pan, toast the hazelnuts for 2-3 minutes. Rub them in a clean towel to get the skins off, then chop them up into rough pieces.

Step 04

Toast sesame seeds until golden brown. Separately toast the cumin, fennel, coriander seeds, and peppercorns until they smell delicious and fragrant.

Step 05

Grind up the toasted seeds, then mix them with the hazelnuts, dry thyme, sesame seeds, and a bit of sea salt. Stir to combine everything well.

Notes

  1. Put your Dukkah in a sealed container, and it’ll stay fresh for up to a month!
  2. You can keep the hummus in the fridge for about 5 days.

Tools You'll Need

  • A blender or food processor
  • A strong cast iron pan
  • Baking sheet for roasting
  • A spice grinder or coffee grinder

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This has nuts (hazelnuts)
  • Sesame is included (tahini and seeds)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 22 g
  • Total Carbohydrate: 24 g
  • Protein: 8 g