1 cup cubed butternut squash
Harissa Extra Virgin Olive Oil
1/2 tsp sea salt
6 cloves garlic, skin on
Juice of 1 lemon
1 can chickpeas, drained
1/3 cup tahini
1/8 tsp Ceylon Cinnamon
1/2 tsp Ground Cumin
1/4 tsp Smoked Sweet Paprika
3 Tbl Arbequina Extra Virgin Olive Oil
1/4-1/2 cup water
1/2 cup parsley leaves
Pita chips and crudite for serving

We haven’t met a butternut squash dish we didn’t like. And now we can add this one to our list of likes! The hint of spiciness from our Harissa Extra Virgin Olive Oil plays perfectly alongside the sweet butternut squash and umami creaminess of the chickpeas and tahini. We definitely like – no, love – this one! Make this and fall head over heels.


1.Preheat oven to 400°F.
2.In a large bowl, combine cubed butternut squash, unpeeled garlic cloves, generous drizzle Harissa Extra Virgin Olive Oil and salt. Use your hand or a spatula to make sure all surfaces are coated. Scrape the mixture, along with all the oil and salt, onto a baking sheet. Roast for 15-20 min or until the squash is fork tender.
3.Cool the squash completely. When the garlic is cool enough to handle, squeeze the garlic from the paper. Discard the paper.
4.Add the cooled squash, roasted garlic, lemon juice, chickpeas, tahini, Arbequina Extra Virgin Olive Oil, cinnamon, cumin and smoked paprika to the bowl of a food processor. Process for 4 full minutes until smooth and creamy, adding small splashes of water if the mixture is too thick.
5.Use the water to adjust the consistency of the hummus. Drizzle in a bit at a time until you get to the consistency you like. We used a full 1/2 cup of water. Note that the amount of water you use depends on several things: the brand of chickpeas and tahini, the water content of the butternut squash and the size of the lemon.
6.Add in the parsley and pulse a few times to combine and break the parsley up a bit.
7.Taste the hummus and adjust with salt and lemon juice if needed. Spread on a platter, drizzle with a little additional olive oil and serve with pita chips and crudite.

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