Over the years there has been an increase in not only brands of hummus, but the unique flavors as well. Garlic, lemon, beet, roasted red pepper, and jalapeño to name a few. Since it’s one of my favorite snacks with crackers or pita bread, and even a spread on sandwiches, I usually have a couple of tubs in my refrigerator. A recent trip out to lunch with friends I noticed a big catering tray with sweet potato hummus accompanied with dukkah. I couldn’t wait to get home to try to make it!

You may be wondering what dukkah is. It’s an Egyptian condiment/dip consisting of nuts, spices and sometimes herbs. It’s used to season bread after dipping in olive oil, sprinkle over hor d’oeuvres with spreadable cheeses, over fresh vegetables, over poached eggs and over hummus. Make up your own flavor combination to fit your preferences. This recipe is perfect for the fall weather and a great addition to your tailgate party.

Hummus (serves 6-8)

1 15oz can garbanzo beans (drained and rinsed)
1 1/2 cups sweet potato (roasted)
2 cloves garlic (rough chopped)
1/4 cup tahini
1 lemon (juiced)
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
3 tablespoons extra virgin olive oil

Dukkah (yields approximately 2 cups)

1 cup toasted hazelnuts
1/4 cup toasted sesame seeds
1/2 cup unsweetened coconut flakes
1 1/2 tablespoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground clove
1/2 teaspoon Kosher salt

In a 400 degree oven roast 1 large or 2 medium sweet potatoes until fork tender. Once the sweet potato is cool, in a food processor, add the garbanzo beans, sweet potato and garlic. Pulse until the garbanzo beans are chopped into small pieces. Add the tahini, lemon juice, salt and pepper and blend for about 45 seconds, with the machine running, drizzle in the extra virgin olive oil and blend until completely smooth. Transfer to a bowl and place in the refrigerator.

In a large sauté pan, over medium/low heat, add the hazelnuts, stirring frequently, toast for 10-15 minutes or until fragrant. Place the hazelnuts onto one half of a clean dish towel and fold over the other half to cover the hazelnuts. Add the sesame seeds to the sauté pan and toast for about 3 minutes. Transfer the sesame seeds to a bowl and cool. Rub the hazelnuts between the dish towel to remove most of the outside layer sometimes referred to as paper. Place the hazelnuts in a food processor and pulse to break up into small chunks. Add the hazelnuts and the rest of the ingredients to the bowl and mix well. Serve the hummus with your choice of bread, crackers or vessel of your choice and sprinkle with dukkah.