Butternut & Harissa Houmous
Roasted butternut squash and chickpea hummus is a flavorful twist on the classic dip. The sweet, caramelized squash lends a creamy texture, while the garlic adds a mellow richness. Blended with tahini and a hint of harissa, this vibrant hummus is a delightful balance of flavors that will add a burst of color to your table. Drizzle with extra harissa for a final touch of heat before serving.
— Constant Cookbook
Ingredients
- ½ butternut squash (about 400g), peeled and cut into 2cm pieces
- 3 garlic cloves , unpeeled
- 2 tbsp olive oil
- 3 tbsp tahini paste
- 1 tbsp harissa , plus a little extra for drizzling
- 400g can chickpeas , drained and rinsed
Instructions
- 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.
- 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.
- Scrape the hummus into a bowl. Drizzle with extra harissa before serving.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 155 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.4 milligram of sodium
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