Butternut & harissa hummus

Dairy-free snack recipe for 6 people, takes only 45 mins; recipe has butternut squash, garlic clove, olive oil, tahini paste, harissa and chickpea.

Butternut & harissa hummus

Butternut & harissa hummus

Recipe by Chef Soomro Course: Dairy-free snack
Servings

6

servings
Prep time

10 mins

Ingredients

  • Garlic Clove: 3 garlic cloves, unpeeled
  • Olive Oil: 2 tbsp olive oil
  • Chickpea: 400g can chickpeas, drained and rinsed
  • Butternut Squash: 1/2 butternut squash (about 400g), peeled and cut into 2cm pieces
  • Tahini Paste: 3 tbsp tahini paste
  • Harissa: 1 tbsp harissa, plus a little extra for drizzling

Directions

  1. Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
  2. Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
  3. Scrape the hummus into a bowl. Drizzle with extra harissa before serving.