Roasted Butternut Squash Harissa Hummus with Cinnamon-Sugar Pita Chips Recipe

Introduction

This Roasted Butternut Squash Harissa Hummus is a vibrant twist on a classic favorite. Combining the sweetness of roasted squash with the spicy warmth of harissa, it makes a perfect dip or spread for any occasion.

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)
• 2 Tbsp. fresh lemon juice
• 1/4 tsp. freshly ground black pepper
• Optional garnishes: pomegranate arils, feta, sesame seeds, microgreens, extra-virgin olive oil
• Cinnamon-sugar pita chips (homemade or store-bought)
• Roasted veggies (carrots, cauliflower, Romanesco) and raw veggies (sliced radish, endive, radicchio) for serving

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and unpeeled garlic cloves with 1 tablespoon of olive oil and 1/4 teaspoon of kosher salt on a baking sheet. Roast for 20 to 25 minutes until the squash is fork-tender. Set aside to partially cool.
2. Step 2: In a food processor, combine the chickpeas, tahini, harissa, lemon juice, the remaining 1/4 cup of olive oil, 3/4 teaspoon kosher salt, and black pepper. Peel the roasted garlic and add it along with the roasted squash to the food processor.
3. Step 3: Puree until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a little more olive oil or water to reach desired consistency. Transfer the hummus to a serving bowl and garnish as desired.

Tips & Variations

• Adjust the amount of harissa to control the heat level. Start with 2 tablespoons and add more if you prefer it spicier.
• For a smokier flavor, try adding a pinch of smoked paprika or a small chipotle pepper in adobo sauce.
• Serve with a variety of dippers such as cinnamon-sugar pita chips, roasted vegetables, or fresh raw veggies for contrast in texture and flavor.
• If you don’t have a food processor, a high-powered blender can work; just be sure to add liquids gradually to help the blending process.

Storage

Store leftover hummus in an airtight container in the refrigerator for up to 6 days. When ready to serve again, bring it to room temperature or warm slightly for a softer texture. Stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of roasting it?

Yes, but roasting the garlic mellows its sharpness and adds a sweeter, more complex flavor that complements the butternut squash and harissa well.

Is this hummus gluten-free?

Yes, the hummus itself is naturally gluten-free. Just be sure to serve it with gluten-free dippers if you need to avoid gluten entirely.

Roasted Butternut Squash Harissa Hummus with Cinnamon-Sugar Pita Chips Recipe

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★★★★★

4.9 from 148 reviews

This vibrant Roasted Butternut Squash Harissa Hummus is a flavorful twist on classic hummus, featuring the natural sweetness of roasted butternut squash combined with the smoky, spicy notes of harissa. Perfect as a dip or spread, it’s topped with optional garnishes like pomegranate arils and feta for an added burst of color and texture.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Main 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)
• 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)
• Roasted veggies (carrots, cauliflower, Romanesco)
• Raw veggies (sliced radish, endive, radicchio)

Instructions

1. Preheat Oven and Roast Vegetables: Preheat the oven to 400°F. Toss the peeled and cubed butternut squash along with the unpeeled garlic cloves in 1 tablespoon of olive oil and 1/4 teaspoon of kosher salt. Spread them evenly on a baking sheet and roast for 20 to 25 minutes until the squash is fork-tender. Remove and let cool partially.
2. Combine Ingredients in Food Processor: In a food processor, add the rinsed and drained chickpeas, tahini, 2 to 3 tablespoons of harissa (adjust to spice preference), fresh lemon juice, the remaining 1/4 cup of olive oil, 3/4 teaspoon of kosher salt, and 1/4 teaspoon freshly ground black pepper. Peel the roasted garlic cloves and add them to the processor along with the roasted butternut squash.
3. Puree Until Smooth: Blend all ingredients until smooth and creamy, stopping occasionally to scrape down the sides. If the mixture is too thick, add a little extra olive oil or water to achieve desired consistency.
4. Serve and Garnish: Transfer the hummus to a serving bowl and garnish with your choice of pomegranate arils, feta, sesame seeds, microgreens, and a drizzle of extra-virgin olive oil.
5. Store Leftovers: Cover and refrigerate any leftovers for up to 6 days.

Notes

• Adjust the amount of harissa according to your preferred spice level; 3 tablespoons for more heat, 2 for milder flavor.
• Pita chips are great for dipping; try baking homemade cinnamon-sugar pita chips for added sweetness.
• Serve with an assortment of roasted or raw veggies for a colorful and nutritious platter.
• Leftover hummus can be refrigerated for up to 6 days in an airtight container.

Keywords: butternut squash hummus, roasted butternut squash, harissa hummus, Mediterranean dip, vegetarian hummus, healthy appetizer, easy dip recipe