Buttery butternut squash, mixed with creamy chickpeas, tart cranberry sauce swirls and pops of spicy harissa paste, this is ‘Christmas’ in a dip.

An easy roasted butternut squash hummus

This roasted butternut squash hummus is one of those simple, “chuck everything in the food processor” type of recipes. Especially if you roast the squash the night before you plan to make the dip, just chuck it in the oven to roast away while you cook dinner. WIN WIN.

The butternut squash in this recipe give the hummus a subtle nutty & sweet flavour without taking away from the classic hummus taste we all know and love. I much prefer to roast my veggies for dips as roasting enhances their sweet flavour, and gives the hummus a little bit more depth as all the natural sugars in the squash are allowed to cook and caramelize.

It’s the perfect dip to serve with crackers on a Christmas platter/ cheese board, with crunchy veggies or spread in sandwiches and wraps.

Ingredients you’ll need:

• Butternut Squash: roasted for maximum flavour
• Chickpeas: canned or dried. (just cook them if they’re dried first.) 
• Tahini: authentic runny tahini works best.
• Orange or Clementine Juice: for a hint of acidity and festive cheer
• Garlic: fresh garlic, not powdered.
• Cumin seeds: not powder
• Harissa Paste: Use a good quality one
• Cranberry Sauce: Fresh is better – try this recipe.
• Salt: to season
• Water: to thin out if necessary
• Dukkah to top the dip (Optional)

How to make this hummus

This hummus recipe can be broken down into three simple steps:

1. Roast the butternut squash in the oven 
2. Skin the chickpeas and boil to soften them
3. Add all the ingredients to a food processor and blend until smooth 

Making hummus creamy

If you’ve ever had traditional hummus you’ll know that it is very smooth, light and creamy. But sometimes when making it at home, you can end up with a dip that is a bit grainy and not the best texture wise.

Here’s how to make sure you hummus is smooth and creamy, every time: 

• Remove the skins from your chickpeas. This is the most important step to getting a creamy hummus.
• Boil the chickpeas in water with a tsp of Bicarbonate soda (baking soda if you are in the US). This helps soften them. 
• Add COLD water slowly to the food processor as you blend. This whips up the hummus to be light, fluffy and creamy.

If you tried this or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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CRANBERRY, HARISSA & BUTTERNUT SQUASH HUMMUS

PREP TIME: 10 minutes

COOK TIME: 40 minutes

SERVES: 6

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INGREDIENTS

PRODUCE:

• 2 – 3 Garlic cloves
• 300 g Heirloom tomatoes
• 170 g Cashews*
• 1/2 Can of chickpeas (200g) – drained
• 1 Pack vegan pastry

CONDIMENTS:

• 2 tbsp Lemon juice
• 1 tbsp Dijon mustard

CONDIMENTS:

• 1 tbsp Dijon mustard
• 2 tbsp Lemon juice

BAKING & SPICES:

• 3 tbsp Nutritional yeast
• 1 tsp Salt
• 2 tsp Herbes de Provence

LIQUIDS:

• 1/4 cup / 60ml Water

• 1 medium butternut squash
• 3-4 Garlic Cloves (more if you prefer it more garlicky)
• 1 can of chickpeas
• 2 TBSP Tahini
• 1 TBSP Cumin Seeds
• 1/2 TSP Ground Mace
• 1/2 TSP Harissa Paste (I Love Belazu’s pastes and condiments)
• Juice of half an orange or 2 clementines
• 1-2 TBSP of Cranberry Sauce

1. Pre-heat oven to 160 degrees.
2. Peel and chop the butternut squash into large chunks, place in a roasting tray, toss in olive oil and add the unpeeled garlic cloves.
3. Roast covered until soft (about 30 – 40 minutes).
4. Whilst the Squash is roasting, lightly toast the cumin seeds in a dry pan over a medium-low heat until fragrant.
5. Once the squash is roasted, remove from the oven and leave to cool.
6. Once cooled, squeeze the garlic from its skins then blend with all the ingredients until smooth, season with sea salt and ground black pepper.

To Serve:

Put the hummus in a serving dish and add any extra garnishes on the top. Serve with flatbreads, crackers, crunchy veg or toasted pittas.

Garnish ideas:

• Swirl more cranberry sauce into the hummus
• Extra harissa paste if you want a spicier dip
• A Generous sprinkling of dukkah