Autumn / Fall/ Dips & Sauces/ Snacks - Savoury

CRANBERRY HARISSA & BUTTERNUT SQUASH HUMMUS

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 PinterestInstagram and Facebook for even more deliciousness!

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HARISSA AND CRANBERRY BUTTERNUT SQUASH HUMMUS

  • Author: Megan
  • Prep Time: 1 HOUR
  • Total Time: 1 HOUR
  • Yield: 68 SERVINGS 1x
  • Category: SNACK
  • Method: BLEND
  • Cuisine: MIDDLE EASTERN
  • Diet: Gluten Free

Description

Buttery roasted squash mixed with creamy chickpeas, tart cranberry sauce and spicy harissa makes this a festive dip for all to try!


Ingredients

Scale
  • 1 medium butternut squash* halved, de seeded and peeled
  • 400g or 14oz can chickpeas
  • 1/2 tsp bicarbonate soda (baking soda) 
  • 2 TBSP Tahini
  • 1 TSP Harissa Paste
  • 1/2 orange (juiced)
  • 34 garlic cloves
  • 1 TBSP cumin seeds**
  • 1/2 TSP Ground Mace – (gives more of a savoury flavour compared to nutmeg)
  • 1/2 tsp salt
  • 90ml-100ml or 1/31/2 cup water

GARNISH OPTIONS:

  • Fresh Cranberries
  • Slices or clementine
  • Dukkah
  • More Harissa 
  • Cranberry Sauce 
  • Roasted seeds and squash skin ‘crisps’

Instructions

  1. Preheat the oven to 160 degrees C / 30 degrees F
  2. Cut the Squash in quarters lengthwise, then place the in the oven WITH the garlic cloves (skin on) and roast for 30-45 minutes until tender. Remove and set aside to cool.
  3. Drain and rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel. The skins will naturally come off. 
  4. Discard the skins and place the chickpeas in a pot of boiling water with 1/2 tsp Bicarb / baking soda and cook for 5 minutes until chickpeas are soft, then remove from heat, drain and let cool. 
  5. Gently Toast the cumin seeds in a dry pan on a medium heat until lightly golden and fragrant.
  6. Scoop the cooled butternut squash flesh out and pop the garlic cloves out the skins.
  7. Add the squash, chickpeas, tahini, orange  juice, garlic, cumin, harissa and salt in a food processor and blend for 1 minute, stopping to scrape down the sides as needed. 
  8. With the food processor running, slowly add some water, adding more if needed for a creamy texture. (*Add more water if you like a smoother texture, less for a thicker texture) 
  9. Place in a bowl, swirl some of the cranberry sauce through the hummus. 
  10. SERVE with optional garnishes & ENJOY with crunchy veg, toasted pittas, crackers or flatbread.

Notes

*Save the seeds and skin peelings and toss with a little EVOO Salt and Pepper and spread out in a even layer on a baking tray and roast until golden and crispy (approx 10-12 mins) Use these to scoop up the dip or as a garnish on top of the dip

** Use whole seeds and toast them lightly. Using whole seeds and toasting them releases much more flavour compared to just using ground spices.

Blend, blend blend! Hummus needs a good few minutes in the food processor for everything to get smooth and really come together.

Taste and adjust seasoning if needed. Depending on if your chickpeas are pre-salted and your personal taste, you may want a bit more salt, cumin, or citrus in your hummus.

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