Harissa roasted squash and garlic hummus

This is hummus with a big difference. A small squash tossed in harissa spices, a whole bulb of garlic, a large tomato and a fresh lemon are roasted for 30 mins.

When cooled it is all added to a drained can of chickpeas, olive oil and little tahini and blended into an amazing harissa spiced and garlicky hummus.

Served with a topping of crispy harissa spiced chickpeas and a drizzle of lemon, it is an ideal sharing dip for friends with warm flatbreads, vegetable batons or even slices of sourdough toast.

Preheat the oven 180C

Begin by quartering, peeling and deseeding the squash. Cut the squash into small chunks (it’ll roast quicker if they are not too big)

Place the squash into a bowl and mix in a tablespoon of harissa spice paste until everything is well coated. PLace them at one end of a metal baking tray.

Cut the garlic bulb, tomato and lemon in half across their waists. Place them in the other half of the baking tray.

Drizzle everything in the baking tray with olive oil and place the tray in the oven for 30-40 minutes or until the squash is very soft all the way through when prodded with a fork.

Open the can of chickpeas and drain them. Place a handful in a bowl and mix with some of the harissa paste. place them on another metal tray and place them in the oven with the squash – roast the chickpeas until golden brown. Remove when ready and allow to cool in a bowl.

Take the tray of roasted squash and garlic and place somewhere to cool

place the remaining chickpeas into a large blender with the cooled roasted squash.

Squeeze out the garlic cloves and put them into the blender

add the roasted tomato and squeeze out the roasted lemon juice into the blender.

Add 2 teaspoons of tahini paste and 2 tablespoon of extra virgin olive oil to the blender.

Taking your time to pulse and scrape down, blend the contents until the desired consistency is mnet, this can take several minutes.

To plate up, place a large dollop of the harissa roasted squash hummus onto a plate and swirl into a chefy circle with low and high points.

Take the crispy chickpeas and place them no top and around the hummus and drizzle with a squeeze of fresh lemon juice and a grate of lemon zest.

serve with warm flatbreads, pittas or toasted sourdough.


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