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
Scale
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
