Serve this spicy butternut squash hummus with fresh vegetables or pita bread, or use it to top salads, sandwiches and wraps.
This spicy butternut squash hummus is the perfect blend of sweet and spicy. The roasted butternut squash blended into the hummus gives it the sweetness, the harissa adds a fiery kick and both ingredients give this dish an enticingly golden colour.
Once you’ve roasted the squash all you need is a food processor. Simple right? Follow this recipe to discover all the tips and tricks to bring your homemade hummus to the next level.
Serve as a dip with fresh vegetables or pita bread, you can also add it to salads, wraps, burgers, and sandwiches.
When it’s blended together top with paprika olive oil and some squash seeds.
This hummus recipe is dairy-free, gluten-free, vegetarian and vegan!
Preheat oven to 200ºC
Peel and cut butternut squash into small cubes.
Place the butternut squash on a baking tray and drizzle some olive oil over. Rub with your hands to make sure the squash is evenly covered. Bake in the oven until soft.
When cooked remove the butternut squash from the oven and leave to cool.
Add tahini and lemon juice to the food processor and blend together for 1 minute.
Scrape the sides of the bowl then blend for an extra 30 seconds more.
Add the olive oil, and minced garlic to the food processor and combine together. Once blended scrape the sides and bottom of the bowl and blend again.
Add the chickpeas, butternut squash and harissa and process until thick and smooth.
Check the seasonings and add salt if needed. Serve immediately with a drizzle of olive oil and a sprinkle of paprika. or keep in the fridge for up to a week.
