Butternut & harissa hummus

Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste

  • Prep:10 mins
    Cook:45 mins
    Plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 155
  • fat 9g
  • saturates 1g
  • carbs 13g
  • sugars 3g
  • fibre 3g
  • protein 4g
  • salt 0.4g


  • 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


  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 houmous into a bowl. Drizzle with extra harissa before serving.

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