Smørrebrød with Hummus, Roasted Vegetables and Dukkah

Hummus with Roasted Vegetables and Dukkah © kvalifood.com

Hummus on rye bread is one of the newer vegetarian smørrebrød, showing how the Danish lunch table is evolving. Hummus and rye bread are an unexpectedly good match — the malty tang of the rye suits the nutty tahini in the hummus. The roasted vegetables with cumin give warmth and caramelised sweetness, and the dukkah spice blend adds crunch and complexity. The pomegranate seeds are not just decoration; their tart, crisp bite gives a fresh contrast to the soft, roasted vegetables.

Hummus with roasted vegetables and dukkah assembly © kvalifood.com
Hummus with roasted vegetables and dukkah assembly © kvalifood.com

Ingredients

Yields 4 servings

Hummus

  • 1 tin chickpeas, drained (reserve the liquid)
  • 2 tbsp tahini
  • 1 clove garlic
  • 1 lemon, juice of
  • 2 tbsp olive oil
  • salt
  • 2–3 tbsp chickpea liquid (aquafaba)

Roasted vegetables

  • 2 carrots, cut into batons
  • 1 red onion, cut into wedges
  • 1 tbsp olive oil
  • 1 tsp cumin
  • salt
  • pepper

Dukkah

  • See recipe #87

To serve

  • 4 slices dark rye bread
  • butter, for the bread (or olive oil)
  • fresh herbs (parsley, mint)
  • pomegranate seeds
  • good olive oil

Directions

Hummus

Blend the chickpeas, tahini, garlic, lemon juice and oil. Add chickpea liquid to reach the desired consistency. Season to taste.

Roasted vegetables

Toss the vegetables in the oil, cumin, salt and pepper. Roast at 400°F (200°C) for 20–25 minutes.

To serve

Butter the rye bread. Spread a thick layer of hummus. Top with roasted vegetables. Scatter with dukkah and pomegranate seeds. Drizzle with olive oil. Garnish with herbs.