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
Scale
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
