Butternut & Harissa Hummus Recipe
Introduction
This roasted butternut and harissa hummus combines the sweetness of tender squash with the spicy warmth of harissa, creating a flavorful twist on a classic dip. It’s perfect for snacking, entertaining, or adding a vibrant touch to your meals.
Ingredients
- ½ butternut squash (about 400g), peeled and cut into 2cm pieces
- 3 garlic cloves, unpeeled
- 2 tbsp olive oil
- 3 tbsp tahini paste
- 1 tbsp harissa, plus a little extra for drizzling
- 400g can chickpeas, drained and rinsed
- Salt, to season
- 100ml water
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the butternut squash pieces and unpeeled garlic cloves in a roasting tin. Season well, add 100ml of water, and cover the tin tightly with foil.
- Step 2: Roast for 45 minutes until the squash is very tender. Remove from the oven and allow to cool slightly.
- Step 3: Transfer the squash and any juices from the tin into a food processor. Squeeze the roasted garlic cloves out of their skins and add them to the processor.
- Step 4: Add the olive oil, tahini paste, harissa, and drained chickpeas. Season with salt and blend until smooth and creamy.
- Step 5: Scrape the hummus into a serving bowl and drizzle with a little extra harissa before serving.
Tips & Variations
- For a milder flavor, reduce the harissa or substitute with smoked paprika.
- You can add a squeeze of lemon juice for extra brightness.
- Serve with warm pita bread, vegetable sticks, or as a spread in sandwiches.
Storage
Store the hummus in an airtight container in the refrigerator for up to 3 days. Stir well before serving and add a drizzle of olive oil to keep it moist. It’s best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen butternut squash for this recipe?
Yes, frozen butternut squash can be used. Thaw and drain it well before roasting or steaming to avoid excess moisture.
Is this hummus vegan and gluten-free?
Yes, the recipe is naturally vegan and gluten-free, making it suitable for most dietary preferences.
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Butternut & Harissa Hummus Recipe
- Total Time: 55 mins
- Yield: About 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful hummus featuring roasted butternut squash and spicy harissa, blended with creamy tahini and chickpeas for a smooth, nutritious dip perfect for snacking or entertaining.
Ingredients
Vegetables and Aromatics
- ½ butternut squash (about 400g), peeled and cut into 2cm pieces
- 3 garlic cloves, unpeeled
Condiments and Seasonings
- 2 tbsp olive oil
- 3 tbsp tahini paste
- 1 tbsp harissa, plus a little extra for drizzling
- Salt, to taste
Legumes
- 400g can chickpeas, drained and rinsed
Instructions
- Preheat and roast the squash: Heat the oven to 200C/180C fan/gas 6. Place the peeled and chopped butternut squash and unpeeled garlic cloves into a roasting tin. Season well with salt, drizzle with olive oil, and add 100ml of water. Cover the tin with foil to seal in moisture.
- Bake until tender: Roast the squash and garlic in the preheated oven for 45 minutes or until the butternut squash is very tender when pierced with a fork. Once done, remove from the oven and allow to cool completely.
- Prepare the hummus base: Transfer the roasted squash pieces into a food processor, including any juices collected in the roasting tin. Squeeze the softened garlic cloves out of their skins and add them to the processor.
- Add remaining ingredients and blend: Add the drained chickpeas, tahini paste, 1 tablespoon of harissa, and a pinch of salt to the processor. Blend everything together until you achieve a smooth, creamy paste. You may stop to scrape down the sides to ensure even blending.
- Serve and garnish: Spoon the finished butternut and harissa hummus into a serving bowl. Drizzle with extra harissa on top for added color and a spicy kick. Serve with fresh vegetables, pita bread, or crackers.
Notes
- Peeling and cutting the butternut squash into small pieces helps ensure thorough roasting and a smoother hummus texture.
- Roasting the garlic with the squash mellows its flavor and makes it easier to puree without bitterness.
- If you prefer less heat, reduce the amount of harissa or omit the drizzle at the end.
- The water added during roasting helps keep the squash moist and prevents it from drying out.
- This hummus can be stored in an airtight container in the fridge for up to 3 days.
- For a nuttier flavor, lightly toast the tahini paste before blending.
- Feel free to adjust salt and harissa quantities to taste.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dip
- Method: Baking
- Cuisine: Middle Eastern
Keywords: butternut squash hummus, harissa hummus, roasted butternut squash dip, Middle Eastern dip, creamy hummus recipe, easy vegan dip
