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Butternut Squash Hummus with Dukka

A delicious starter or snack, great for dinner parties.


To make the Butternut Squash Hummus

Pre-heat oven to 160 degrees.

Peel and chop the butternut squash into large chunks, place in a roasting tray, toss in olive oil and add the unpeeled garlic cloves.

Roast covered until soft (about 30 - 40 minutes).

Once roasted, leave to cool, squeeze the garlic from its skins then blend all the ingredients until smooth, season with sea salt and ground black pepper.

To make the Dukka

Place all the ingredients on a metal baking tray and roast until aromatic (5 - 10 minutes), leave to cool and then pulse in a grinder or using a pestle and mortar. Do not over blend this is not a paste it is for sprinkling over the hummus.

To serve

Put the hummus in a serving dish and sprinkle the dukka over the top. Serve with flatbreads, crackers or toasted pittas.

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For the Butternut Squash Hummus

1 butternut squash

3 garlic cloves

4 tbsp olive oil

2 tbsp tahini

1/2 tsp harrissa

1 tsp cumin seeds

400g tin chickpeas, drained and rinsed

Juice of half a lemon

For the Dukka

50g sesame seeds

15g coriander seeds

15g cumin seeds

15g blanched hazelnuts

10g almonds

10g pumpkin seeds

Sea salt & black pepper to taste