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Butternut squash and harissa hummus
A healthy butternut squash appetizer served with a vegan harissa hummus that works perfectly as a Thanksgiving starter.
SERVES
6
Ingredients
- 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
Directions
- 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.
- Leave to cool.
- 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.
- Scrape the hummus into hollowed out, raw squash. Drizzle with extra harissa and olive oil before serving.
