Roasted Butternut Squash Harissa Hummus

5 from 3 votes

Roasted Butternut Squash Harissa Hummus

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.

Prep Time15

Cook Time20

Total Time40

Course: Appetizer, dip

Cuisine: Mediterranean

Diet: Gluten Free, Vegan

Servings:

Author: Jamie Vespa MS, RD

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

To make homemade Cinnamon-Sugar Dusted Pita Chips:

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.
In a small bowl, stir together 1 tsp. ground cinnamon and 2 tsp. granulated sugar.
Spray top sides of pita wedges with nonstick cooking spray. Sprinkle cinnamon/sugar mixture evenly over both sides of the pita wedges.
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