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