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. This mashup is a fusion of Mediterranean and Northern African flavors, creating a spicy-sweet, addictively delicious dip.
Harissa is one of my go-to condiments for adding instant layers of complexity and heat to anything from roasted vegetables to soup. I use it liberally and flexibly, but it can vary in heat depending on the region and maker.
The base ingredient lineup is a variety of hot peppers (red peppers, serrano peppers, etc.), aromatics like garlic, and a hodgepodge of spices such as coriander, saffron, and caraway. I tend to buy mild harissa paste and if I feel that a dish needs extra heat, I can always kick it up a notch with chili flakes later.The slightly bitter, nutty nuances of tahini complement the sweet squash beautifully here. I’ve really learned the difference quality tahini can make in hummus recipes—especially ones like this in which sesame is one of the star flavors. For this reason, I rely on Soom brand; it’s consistently unctuous and smooth with the most pure sesame flavor. It’s available online, and you can save 10% off your order by using the code ‘dishingouthealth’ at checkout!
(In a pinch, I also really like the Whole Foods 365 brand tahini.)The roasted butternut squash creates an ultra-smooth spread that’s super unctuous and addictively nutty. The pomegranate aril garnish adds festive flair and a fresh pop of color and flavor.
Make this hummus one to two days ahead, and add the finishing touches right before serving. And if you end up with any leftover, use it as a spread on sandwiches, wraps, or toast for the week.Your guests will absolutely swoon over this dreamy spread.
- 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
- 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.
- 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.
- 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.