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Roasted Butternut Squash Harissa Hummus

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.
Course Appetizer, dip
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings


  • 2 1/2 cups cubed butternut squash
  • 4 Tbsp. extra-virgin olive oil divided
  • 1 tsp. kosher sallt
  • 1/2 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, 1/2 tsp. of the salt, and 1/4 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 1/2 cup of the roasted butternut squash and 1/4 cup of the chickpeas. Add remaining butternut squash, chickpeas, tahini, harissa paste, lemon juice, garlic, and remaining 1/2 tsp. salt and 1/4 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 1/2 cup roasted butternut squash, 1/4 cup chickpeas, and pomegranate arils. Drizzle remaining 1 Tbsp. olive oil overtop.