Butternut & Harissa Hummus Recipe
Introduction
This butternut and harissa hummus is a flavorful twist on the classic dip, combining sweet roasted squash with spicy North African harissa. It’s creamy, vibrant, and perfect for sharing with friends or enjoying as a healthy snack.
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: Heat the oven to 200C/180C fan/gas 6. Place the butternut squash pieces and unpeeled garlic cloves in a roasting tin. Season well and pour in 100ml water. Cover the tin with foil and roast for 45 minutes, until the squash is very tender. Allow to cool.
- Step 2: Transfer the roasted squash into a food processor, including any juices from the tin. Squeeze the garlic cloves out of their skins and add them to the processor. Add the olive oil, tahini, harissa, and drained chickpeas. Season with salt, then blend until smooth and creamy.
- Step 3: Scrape the hummus into a serving bowl and drizzle with extra harissa before serving.
Tips & Variations
- For a smoother texture, peel the garlic before roasting instead of roasting whole cloves.
- If harissa is too spicy, start with half the amount and add more to taste.
- Serve with warm pita bread, fresh vegetables, or use as a sandwich spread.
Storage
Store the hummus in an airtight container in the refrigerator for up to 3 days. Stir before serving and drizzle with fresh harissa or olive oil if desired. It’s best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned butternut squash instead of fresh?
Fresh butternut squash offers the best texture and flavor, but in a pinch, well-drained canned squash can be used. Be sure to adjust seasoning as canned varieties may be softer and less sweet.
Is this hummus gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
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Butternut & Harissa Hummus Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This vibrant Butternut & Harissa Hummus combines the natural sweetness of roasted butternut squash with the spicy warmth of harissa, blended smoothly with chickpeas and tahini for a flavorful, creamy dip perfect for any occasion.
Ingredients
Roasting Ingredients
- ½ butternut squash (about 400g), peeled and cut into 2cm pieces
- 3 garlic cloves, unpeeled
- 2 tbsp olive oil
- Salt and pepper, to season
- 100ml water
Hummus Ingredients
- 3 tbsp tahini paste
- 1 tbsp harissa, plus extra for drizzling
- 400g can chickpeas, drained and rinsed
- Salt, to taste
Instructions
- Preheat and prepare for roasting: Heat the oven to 200°C (180°C fan)/gas mark 6. Place the peeled and chopped butternut squash pieces and unpeeled garlic cloves in a roasting tin. Season generously with salt and pepper, then drizzle with olive oil and add 100ml of water. Cover the tin tightly with foil to trap moisture.
- Roast the squash and garlic: Roast in the preheated oven for 45 minutes until the butternut squash is tender and easy to mash. Remove from the oven and allow to cool sufficiently for handling.
- Prepare the hummus base: Once cool, transfer the roasted butternut squash to a food processor along with any cooking juices remaining in the roasting tin. Squeeze the roasted garlic cloves out of their skins directly into the processor.
- Add remaining ingredients and blend: Add the tahini paste, harissa, and drained chickpeas to the processor. Season with salt to taste. Blend the mixture until smooth and creamy, scraping down the sides as needed to incorporate all ingredients evenly.
- Serve and garnish: Spoon the butternut and harissa hummus into a serving bowl. Drizzle with extra harissa for an added spicy kick. Serve with fresh vegetables, pita bread, or crackers as preferred.
Notes
- For a milder flavor, reduce the harissa or omit the extra drizzle on top.
- Roasting with the garlic in the skins softens the flavor, making it sweeter and less pungent.
- This hummus can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a squeeze of lemon juice for extra brightness if desired.
- Use a food processor or high-speed blender for best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer / Dip
- Method: Roasting and Blending
- Cuisine: Middle Eastern
Keywords: butternut squash hummus, harissa hummus, roasted butternut dip, Middle Eastern dip, vegetarian hummus
