Butternut Harissa Hummus Recipes

BUTTERNUT & HARISSA HUMMUS

Butternut & harissa hummus image

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

Provided by Cassie Best

Time 55m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 155 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

BUTTERNUT SQUASH HUMMUS

Butternut Squash Hummus image

Provided by Ina Garten

Categories appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds butternut squash, peeled and 1-inch-diced
3 tablespoons good olive oil
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1 (15.5-ounce) can chickpeas (2 cups), drained with liquid reserved
1/2 cup plain whole-milk Greek yogurt
1/4 cup tahini (sesame paste)
1/3 cup freshly squeezed lemon juice (2 lemons)
4 teaspoons minced garlic (4 cloves)
1 teaspoon Sriracha
Pure Grade A maple syrup, for serving (optional)
Toasted pita bread, for serving

Steps:

Preheat the oven to 400 degrees.
Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.

HARISSA HUMMUS

Harissa Hummus image

Need a last-minute dish for surprise guests or dinner at a friend's house? Using pre-cooked chickpeas means making hummus in no time. Adding harissa powder leaves out the need to add any other spices and gives the hummus a nice kick of spiciness. Serve with flatbread or vegetables for an appetizer or potluck hit. Best if hummus is left to sit to allow the flavors to meld, but it can be eaten immediately. Store in the refrigerator.

Provided by Buckwheat Queen

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons harissa powder
3 cups low-sodium chickpeas, drained and liquid reserved
⅓ cup extra virgin olive oil, or more as needed
2 tablespoons tahini
1 tablespoon lemon juice, or more as needed
2 cloves garlic
8 Kalamata olives
2 tablespoons chopped fresh cilantro
⅛ teaspoon harissa powder, or to taste

Steps:

Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 19.4 g, Fat 12.6 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 128.1 mg, Sugar 0.8 g

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