Butternut & harissa houmous

Butternut & harissa houmous

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 45 mins Plus cooling

Skill level



Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
  • Healthy
Nutrition info

Nutrition per serving

Save to My Good Food


  • 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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Recipe from Good Food magazine, January 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
pelupi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent. Will make this one a staple.

TaraLazet88's picture

This is amazing. The sweet and the spicy balance perfectly. I made this once with actual butternut and another time with regular pumpkin chunks from the freezer ( a lot easier). Both times the houmous was delicious, everyone wanted to take some home. One of my favorite recipes on this site!

fayfumbs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice variation on usual houmous, but found it a bit wet so will reduce the amount of juices added from roasting the squash next time.

daviesaj7's picture

A great twist on a classic

snosrap70's picture

Made this as an easy starter for lunch with friends - served with crudités and flat breads. Delicious and so easy!

stephandsolly37's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is delicious - I served it dolloped on top of sweet potato and bean burgers with a spinach salad - the harissa adds a lovely depth and spice. Will definitely do again.

arcanedust's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've just made this tonight having first roasted the butternut squash last night. I was pretty casual about measurements and just went with what felt right, not those listed here. I also added a roasted red pepper from a jar as it seemed to go with the rest of the ingredients. I'm not going to buy hummus again! This recipe is really nice and will be going on some gluten free oatcakes tomorrow.

nafarros's picture

Quite good and tasty. Looks nice, too.