Spicy butternut squash hummus

Serve this spicy butternut squash hummus with fresh vegetables or pita bread, or use it to top salads, sandwiches and wraps.

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Spicy butternut squash hummus
Recipe AuthorAlice Cameron
Date9 December 2019
People4
MachineManual Mode
Preparation time 9 Minutes 30 Seconds
Rest time 30 Minutes
Cooking time 45 Minutes
Total time 1 Hour 24 Minutes 30 Seconds

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!

Ingredient list

IngredientQtaUMNotes
Tahini 60ml
Garlic 1cloveminced
IngredientQtaUMNotes
Salt 0to taste
Water 2TSP (UK)
Paprika 0.5TSP (UK)
Harissa 1TSP (UK)

Step nr: 1 - Preheat oven

Preparation time 30 Seconds
Total time 30 Seconds
Temperature200 Degrees Celsius

Preheat oven to 200ºC

Step nr: 2 - Prepare squash

Ingredient list for step nr: 2

IngredientQtaUMNotes
Preparation time 5 Minutes
Total time 5 Minutes

Peel and cut butternut squash into small cubes.

Step nr: 3 - Bake

Ingredient list for step nr: 3

IngredientQtaUMNotes
IngredientQtaUMNotes
Cooking time 45 Minutes
Total time 45 Minutes
Temperature200 Degrees Celsius

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.

Step nr: 4 - Cool

Rest time 30 Minutes
Total time 30 Minutes

When cooked remove the butternut squash from the oven and leave to cool.

Step nr: 5 - Blend

Ingredient list for step nr: 5

IngredientQtaUMNotes
Lemon juice 60milliliter
IngredientQtaUMNotes
Tahini 60milliliter
Preparation time 1 Minute
Total time 1 Minute

Add tahini and lemon juice to the food processor and blend together for 1 minute.

Step nr: 6 - Blend again

Preparation time 30 Seconds
Total time 30 Seconds

Scrape the sides of the bowl then blend for an extra 30 seconds more.

The extra time helps whips the tahini, making the hummus smooth and creamy.

Step nr: 7 - Add oil

Ingredient list for step nr: 7

IngredientQtaUMNotes
Garlic 1clove
IngredientQtaUMNotes
Preparation time 1 Minute
Total time 1 Minute

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.

Step nr: 8 - Add chickpeas

Ingredient list for step nr: 8

IngredientQtaUMNotes
Chickpeas 250gram
Water 2teaspoon (UK)
IngredientQtaUMNotes
Harissa 1teaspoon (UK)
Preparation time 1 Minute
Total time 1 Minute

Add the chickpeas, butternut squash and harissa and process until thick and smooth.

If the hummus is too thick add some water gradually until you have the desired consistency

Step nr: 9 - Season and serve

Ingredient list for step nr: 9

IngredientQtaUMNotes
Salt 0to taste
IngredientQtaUMNotes
Paprika 0.5teaspoon (UK)
Preparation time 30 Seconds
Total time 30 Seconds

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.

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