Avocado Hummus With Hazelnut Dukkah: A Chef’s Delight

I remember the first time I tasted avocado hummus. It was at a small, bustling farmers’ market in Tel Aviv. The vibrant green dip, speckled with toasted nuts and spices, was served with warm pita bread. The combination of creamy avocado, tangy lemon, and the crunchy, aromatic dukkah was an absolute revelation. That simple bite transported me, and I knew I had to recreate that experience in my own kitchen. This recipe is my tribute to that unforgettable flavor, a harmonious blend of textures and tastes that will elevate your snacking game.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6-8
• Yield: Approximately 3 cups hummus, 1 cup dukkah
• Dietary Type: Vegetarian (can be made vegan)

Ingredients

For the Avocado Hummus:

• 1 ripe avocado
• 1 cup (drained) canned chickpeas, rinsed
• 1 (200 g) tub sour cream (see substitutions below for vegan options)
• ½ teaspoon finely grated lemon rind
• Juice of half a lemon
• 1 garlic clove, crushed
• Salt & freshly ground black pepper to taste
• Bread, biscuits, crackers, or pita bread, for serving

For the Hazelnut Dukkah:

• 1 cup hazelnuts
• ¼ cup sesame seeds
• ¼ cup poppy seeds
• ¼ cup coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoon flaked sea salt (adjust to taste, I often use half)

Equipment Needed

• Food processor
• Baking sheet
• Tea towel
• Serving bowl

Instructions

1. Prepare the Avocado Hummus: In a food processor, combine the avocado flesh, drained chickpeas, sour cream, lemon rind, lemon juice, and crushed garlic.
2. Process Until Smooth: Blend all ingredients in the food processor until you achieve a completely smooth consistency. Make sure to scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
3. Season to Taste: Season the hummus generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed to achieve your desired flavor profile.
4. Chill the Hummus: Spoon the finished avocado hummus into a serving bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours before serving. This chilling period allows the flavors to meld together beautifully.
5. Make the Hazelnut Dukkah: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet.
6. Roast the Hazelnuts: Roast the hazelnuts in the preheated oven for 10-12 minutes, or until they are golden brown and fragrant. Watch them carefully to prevent burning.
7. Remove Skins: Immediately transfer the hot roasted hazelnuts to a clean tea towel. Rub the nuts vigorously within the towel to remove their skins. Some skins may be stubborn, and that’s perfectly fine.
8. Roast the Seeds and Spices: In a dry skillet over medium heat, separately toast the sesame seeds, poppy seeds, coriander seeds, and cumin seeds, until fragrant and lightly toasted. Each seed and spice will take just a few minutes, so keep a close eye on them. Roasting them separately allows for even toasting, as the sizes vary.
9. Grind the Dukkah: In the food processor, combine the roasted hazelnuts (now skinned), toasted sesame seeds, toasted poppy seeds, toasted coriander seeds, toasted cumin seeds, and flaked sea salt.
10. Process to a Coarse Grind: Pulse the ingredients in the food processor until they are coarsely ground. Avoid over-processing, as you want to maintain some texture. The dukkah should resemble a rough, flavorful crumble.
11. Serve: To serve, arrange the bowl of chilled avocado hummus on a large plate or wooden board. Place a small pile of the hazelnut dukkah alongside the hummus. Offer an assortment of bread, crackers, biscuits, or pita bread for dipping. Encourage your guests to dip the bread or crackers into the hummus, then into the dukkah, for a delightful flavor and textural experience.

Expert Tips & Tricks

• Avocado Ripeness: The key to a creamy hummus is a perfectly ripe avocado. It should yield to gentle pressure but not be mushy.
• Vegan Hummus: For a vegan version, substitute the sour cream with a plant-based alternative like cashew cream, coconut yogurt, or even silken tofu. Adjust the consistency as needed with a little water or lemon juice.
• Dukkah Customization: Feel free to experiment with different nuts and spices in the dukkah. Pistachios, almonds, sunflower seeds, chili flakes, or dried herbs can add unique flavors.
• Lemon Zest: Don’t skip the lemon zest! It adds a bright, aromatic note that elevates the hummus.
• Make Ahead: The dukkah can be made well in advance and stored in an airtight container at room temperature for up to 2-3 weeks. The hummus is best made fresh, but can be stored for a day or two in the refrigerator.

Serving & Storage Suggestions

Serve the avocado hummus chilled or at room temperature, accompanied by the hazelnut dukkah and an array of dipping options. It’s a fantastic appetizer for gatherings, a healthy snack, or a flavorful addition to lunchboxes.

Store leftover avocado hummus in an airtight container in the refrigerator for up to 2 days. Be aware that the avocado may oxidize slightly, causing the surface to turn brown. You can minimize this by pressing plastic wrap directly onto the surface of the hummus. Leftover hazelnut dukkah should be stored in an airtight container at room temperature, where it will keep for 2-3 weeks.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	280 kcal	14%
Total Fat	22g	28%
Saturated Fat	5g	25%
Cholesterol	15mg	5%
Sodium	120mg	5%
Total Carbohydrate	15g	5%
Dietary Fiber	6g	24%
Sugars	2g	–
Protein	6g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Hummus: Add a pinch of chili flakes or a drizzle of sriracha to the hummus for a spicy kick.
• Smoked Paprika: Incorporate smoked paprika into the dukkah for a smoky flavor.
• Herbaceous Hummus: Mix in fresh herbs like cilantro, parsley, or mint to the hummus for added freshness.
• Different Beans: Experiment with other types of beans, such as cannellini beans or black beans, for a different flavor profile.
• Vegan Sour Cream Substitute: Try using silken tofu or blended cashews for a creamy vegan alternative.

FAQs (Frequently Asked Questions)

Q: Can I make the dukkah ahead of time?
A: Absolutely! In fact, I encourage it. The dukkah can be stored in an airtight container at room temperature for up to 2-3 weeks, making it a convenient pantry staple.

Q: How do I prevent the hummus from turning brown?
A: Avocado tends to oxidize when exposed to air. To minimize browning, press plastic wrap directly onto the surface of the hummus and store it in an airtight container in the refrigerator. A squeeze of lemon juice can also help.

Q: Can I use a different type of nut for the dukkah?
A: Yes, feel free to experiment with other nuts like almonds, pistachios, or walnuts. Each nut will impart a slightly different flavor.

Q: What if I don’t have a food processor?
A: While a food processor is ideal for achieving a smooth hummus, you can also use a high-powered blender. You may need to add a little extra liquid to help the ingredients blend.

Q: Can I freeze the avocado hummus?
A: While technically you can freeze avocado hummus, the texture may change slightly upon thawing. It’s best enjoyed fresh for optimal flavor and consistency.

Final Thoughts

This Avocado Hummus with Hazelnut Dukkah is more than just a dip; it’s an experience. The creamy, tangy hummus perfectly complements the crunchy, aromatic dukkah, creating a symphony of flavors and textures that will tantalize your taste buds. I encourage you to try this recipe and experiment with your own variations. Share your creations with friends and family, and don’t hesitate to leave feedback. Pair this delightful dip with some crisp crudités or a refreshing glass of white wine for the perfect appetizer or snack. Happy cooking!