Butternut & harissa hummus

Butternut & harissa hummus

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(16 ratings)

Prep: 10 mins Cook: 45 mins Plus cooling


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

  • Freezable
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal155
  • fat9g
  • saturates1g
  • carbs13g
  • sugars3g
  • fibre3g
  • protein4g
  • salt0.4g
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  • ½ butternut squash (about 400g), peeled and cut into 2cm pieces
  • 3 garlic cloves, unpeeled
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp tahini paste
  • 1 tbsp harissa, plus a little extra for drizzling



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 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 hummus into a bowl. Drizzle with extra harissa before serving.

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Comments, questions and tips

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30th Jan, 2020
Sensational variation of a classic. I stuck to the recipe exactly and don't really feel I want to change a thing. Have frozen half and look forward to seeing how successful that is.
25th May, 2016
Really enjoyed this. Upped the harissa content and added the juice of a small lemon after the initial tasting. Also roasted the butternut for an additional 10-15 minutes to make sure it was tender as it seemed a tad firm initially (perhaps I hadn't cut the chunks small enough).
2nd May, 2016
Totally scrummy. I added the juice of half a lemon, and some chopped coriander leaf. This is the best hummus variation I have come across. Great in wraps with lots of crunchy peppers and cucumber
12th Jul, 2015
Delicious hummus, made a nice change from other hummus recipes I have tried and the flavour of the butternut squash really came through. Made this as part of a tapas selection and it went down well with my dinner guests.
19th Feb, 2015
This is the most scrumptious houmous I have ever made! Don't be afraid to go to town on the harissa - I kept behind a few whole chickpeas for serving and drizzled olive oil plus some paprika and houmous on top. Just the right balance of sweetness overall. I didn't have any juices left with the squash after baking but this wasn't a problem at all - the final result was just the right consistency
20th Oct, 2014
Excellent. Will make this one a staple.
18th May, 2014
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
26th Jan, 2014
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.
12th Jun, 2013
A great twist on a classic
2nd Feb, 2013
Made this as an easy starter for lunch with friends - served with crudités and flat breads. Delicious and so easy!


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4th May, 2015
Great hummus, made even better by the addition of a little mango chutney!
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