Butternut squash and harissa hummus

By Clodagh McKenna
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A healthy butternut squash appetizer served with a vegan harissa hummus that works perfectly as a Thanksgiving starter.



  • 400 grams butternut squash, peeled and cut into chunks
  • 3 garlic cloves, unpeeled
  • 2 tablespoons olive oil
  • 3 tablespoons tahini paste
  • 1 tablespoon harissa, plus a little extra for drizzling
  • 400 grams chickpeas, drained and rinsed


  1. Heat your oven to 360°F. Put the butternut squash chunks and whole garlic cloves in a roasting tin, season well with salt and pepper and add 100 milliliters water. Cover the tin with aluminum foil and bake for 45 minutes, until the squash is tender.
  2. Leave to cool.
  3. Tip the butternut squash and garlic cloves (removed from their skins) into a food processor with any juices from the tin. Add the remaining ingredients, season with salt and blend to a paste.
  4. Scrape the hummus into hollowed out, raw squash. Drizzle with extra harissa and olive oil before serving.


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