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Roasted Butternut Squash Harissa Hummus is the ultimate spicy-sweet fall and winter appetizer. Vegan, gluten free, and perfect for entertaining (or healthy snacking!).
Table of Contents
This mashup is a fusion of Mediterranean and Northern African flavors, creating a spicy-sweet, addictively delicious dip.
The roasted butternut squash creates an ultra-smooth, semi-sweet spread that’s perfect for jazzing up with toppings. The pomegranate aril garnish adds festive flair and a fresh pop of color and flavor.
When it comes to holiday appetizers, I love throwing something unexpected into the mix.
My current go-to’s are Roasted Stuffed Dates, Goat Cheese Dip, and Burrata Bruschetta.
However, as far as dips and spreads go, this Butternut Squash Hummus is ALWAYS a crowd pleaser. (Not to mention sneakily healthy!)
I love serving it with cinnamon-dusted pita chips, whole-wheat crackers, or raw veggies, such as sliced radish, radicchio, and endive.
It’s also delicious with roasted veggies or as a sandwich (or wrap) spread!
How to Make Butternut Squash Hummus
While the butternut squash does need to be roasted, you can easily knock out this task ahead of time.
That way, the hummus comes together in 5 minutes flat and is ready to fulfill all your dipping desires!
The Ingredients
- Butternut Squash: You need about 2 cups of peeled and cubed butternut squash. (If you want to garnish the hummus with extra roasted squash, add another 1/2 cup.)
- Harissa: Harissa is one of my go-to condiments for adding instant complexity and heat to anything from roasted vegetables to soup. The base ingredient lineup is a variety of hot peppers, aromatics like garlic, and a variety of spices such as coriander, saffron, and caraway.
- Chickpeas: The MVP of hummus recipes, and a great way to sneak in fiber and protein.
- Olive Oil: Extra-virgin olive oil makes the hummus lusciously smooth.
- Tahini: 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. My go-to brand is Soom Tahini, which you can purchase at Whole Foods or on Amazon.
- Lemon Juice: For a little acidity and brightness.
- Garlic: Fresh is best here. I like to roast the garlic alongside the butternut squash for extra richness.
- Toppings: I suggest pomegranate arils, extra roasted squash, microgreens, feta, and/or or another drizzle of harissa.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Roast Squash and Garlic together on a large baking sheet until the squash is fork-tender, about 20 minutes. Let cool.
Step 2: Blend squash, chickpeas, harissa, tahini, lemon juice, garlic, and oil in a food processor until smooth and creamy. (Add more olive oil or a touch of water if it’s too thick.)
Step 3: Serve with pita chips, whole-wheat crackers, veggies, and/or dippers of choice!
Recipe Variations
- Add Spices. Both cumin and coriander are delicious spice options for butternut squash hummus. You can also add a pinch of saffron for a hit of earthy sweetness.
- Make Spicy. If you use a mild harissa (such as Mina brand), this hummus is actually quite mild in heat. If you want extra spice, either use spicy harissa or add a pinch of Aleppo pepper, cayenne, or crushed red pepper flakes.
- Add Smoky Flavor. Add 1/2 tsp. of smoked paprika to give your homemade hummus a smoky backbone.
- Use Different Beans. In place of chickpeas, any canned white bean such as navy, great northern, or cannellini will work.
- Omit Tahini. Have a sesame allergy? Cashew butter or sunflower seed butter can be used in place of tahini! The flavor profile of the finished product will be slightly different, however still mighty tasty.
Serving Suggestions
The serving options for this butternut squash are endless! Here are a few of my favorites:
- Cinnamon-Dusted Pita Chips. You can either purchase cinnamon sugar pita chips or make them yourself. (See Recipe Notes for instructions on homemade.)
- Raw Veggies. Since the hummus is on the sweeter side, I love serving it with veggies that have a slight spice to them. These include sliced radish, radicchio, and/or endive
- Roasted Veggies. You can’t go wrong with roasted carrots or parsnips, cauliflower, or Romanesco.
- Sandwich Spread. Spread the butternut squash on a wrap or sandwich for a creamy, flavorful swap for mayo. It’s also delicious on Falafel Gyros or Black Bean Burgers!
Make-Ahead and Storage Tips
- Make-Ahead. Cube and roast the butternut squash (and garlic) up to 2 days in advance. Store in the refrigerator until ready to use.
- Store. Cover and refrigerate leftover hummus for up to 6 days. Enjoy leftovers chilled.
- Freeze. Store hummus in an airtight container in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before serving; stir in a little extra olive oil or water (if needed) to thin it out.
More Delicious Dip Options
Baked Feta and Artichoke Dip with Olive Gremolata
5 Ingredient Artichoke and Sun-Dried Tomato Dip
5 Minute Avocado Green Goddess Dip
Baked Goat Cheese Bruschetta Dip
If you give this recipe a try, snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Roasted Butternut Squash Harissa Hummus
Equipment
- Baking sheet
- Food processor
Ingredients
- 2 cups peeled and cubed butternut squash
- 2 garlic cloves (skin on)
- 1/4 cup + 1 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1/4 cup tahini
- 2 to 3 Tbsp. harissa (depending on desired level of spice – I prefer 3)
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. freshly ground black pepper
- Optional garnishes: pomegranate arils, feta, sesame seeds, microgreens, extra-virgin olive oil
Serving Suggestions
- Cinnamon-Sugar Pita Chips (homemade or store-bought – see notes below)
- Roasted veggies (carrots, cauliflower, Romanesco)
- Raw veggies (sliced radish, endive, radicchio)
Instructions
- Preheat oven to 400°F. Toss butternut squash and unpeeled garlic with 1 Tbsp. olive oil and 1/4 tsp. salt on a baking sheet. Roast for 20 to 25 minutes, until fork-tender. Set aside to partially cool.
- To a food processor, combine chickpeas, tahini, harissa, lemon juice, remaining 1/4 cup olive oil, 3/4 tsp. salt, and 1/4 tsp. black pepper. Peel roasted garlic and add to food processor along with roasted squash.
- Purée until smooth and creamy, scraping down sides as needed and adding a touch more olive oil (or water) as needed if it's too thick.Transfer to a serving bowl and top with garnishes of choice.
- Store leftovers, covered, in the refrigerator for up to 6 days.
Notes
-
Preheat oven to 400°F. Line a large baking sheet with parchment paper and spray with cooking spray. Cut 4 pita rounds into eight equally-sized wedges and place in a single layer on the lined sheet.
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In a small bowl, stir together 1 tsp. ground cinnamon and 2 tsp. granulated sugar.
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Spray top sides of pita wedges with nonstick cooking spray. Sprinkle cinnamon/sugar mixture evenly over both sides of the pita wedges.
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Bake for 10 to 13 minutes (depending on thickness of pita), until wedges have crisped up to your liking. Let cool and serve alongside hummus.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Loved this. I’ll definitely be making it multiple times this holiday season.
We loved this for a thanksgiving appetizer!! Served with cinnamon sprinkled pita and rosemary crackers
This is sooooo beautiful and would make a tasty addition to any gathering this season!
Thank you so much, Jennifer!