Roasted Butternut Squash Harissa Hummus
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
Roasted butternut squash harissa hummus is the ultimate spicy-sweet dipper to anchor a tray of crudités and pita. Vegan, gluten free, and perfect for entertaining.
  • 2½ cups cubed butternut squash
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 tsp. kosher sallt
  • ½ tsp. freshly ground black pepper
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 3 Tbsp. tahini (such as Soom brand)
  • 2 Tbsp. mild harissa paste
  • 2 Tbsp. fresh lemon juice
  • 1 garlic clove
  • Optional garnish: pomegranate arils
  1. Preheat oven to 425°F. Toss butternut squash with 1 Tbsp. of the oil, ½ tsp. of the salt, and ¼ tsp. of the black pepper. Spread on a baking sheet and roast for 35 minutes, tossing once halfway through. Let cool 10 minutes.
  2. Set aside ½ cup of the roasted butternut squash and ¼ cup of the chickpeas. Add remaining butternut squash, chickpeas, tahini, harissa paste, lemon juice, garlic, and remaining ½ tsp. salt and ¼ tsp. black pepper to a food processor. Blend on high until smooth, gradually streaming in 2 Tbsp. olive oil.
  3. Transfer hummus to a serving bowl. Garnish with remaining ½ cup roasted butternut squash, ¼ cup chickpeas, and pomegranate arils. Drizzle remaining 1 Tbsp. olive oil overtop.
Recipe by Dishing Out Health at