Harissa-Roasted Kabocha Squash Hummus
The sweet and spicy combination is always a winner. Make this Harissa Roasted Kabocha Squash Hummus for your next snack tray. Barely adapted from this Ottolenghi hummus recipe.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 4-6 servings
- Cuisine: Middle Eastern/American
- Scant 3/4 cups dried chickpeas
- 1/2 tsp baking soda
- 8 cups water
- Medium kabocha squash (aka buttercup squash), peeled, seeded, and cut into 1/2-inch cubes
- 1 tbsp olive oil, plus more to thin and serve
- 2 tbsp your favourite harissa paste
- 1/2 cup light roast tahini
- 2 tbsp freshly squeezed lemon juice
- 2 cloves garlic, crushed
- 6 tbsp ice-cold water, plus more as needed to thin
- Kosher salt (see instructions)
- Soak chickpeas overnight (or, alternatively, cook the same day in an instant pot or pressure cooker according to the manufacturer’s directions).
- Next day: If using the stovetop, place soaked, drained chickpeas, baking soda, and water in a large pot over high heat. Bring to a boil. Cook skimming off any foam that arises, until the chickpeas are very tender, but not mushy. The process will take anywhere from 20 to 60 minutes, depending on type and freshness of your chickpeas. Drain the chickpeas and set aside.
- Meanwhile, preheat oven to 425°F and place squash cubes on a parchment-lined baking tray.
- Drizzle with olive oil and harissa and sprinkle on a generous pinch or two of salt. Using your hands, toss everything together.
- Bake squash on middle rack for 15 minutes. Remove from oven, toss and return to oven until cooked tender and golden, approximately 10 minutes. Allow to cool. Set aside one cup and reserve the rest of enjoying over salads during the week.
- Add chickpeas to a food processor and run it until a stiff paste forms. Add in the tahini paste, lemon juice, garlic, and 3/4 teaspoon salt. Process until well-incorporated. Add 1 cup of roasted squash and process until very little squash bits remain. If the mixture is stiff, drizzle in the 6 tbsp of ice water and continue to process until you get a very smooth and creamy paste. If at any time the mixture feels too thick, alternate adding in ice water and olive oil 1 tablespoon at a time.
- Season with more salt and lemon, as needed.
- Transfer to sealed container in the fridge where it will keep for a week.
- If eating right away, spoon it onto a plate or bowl and create a small well around the circumference of it. Drizzle with your best olive oil and garnish with sweet or smoked paprika in the centre. Serve with pita, crackers, and crudités.
The hummus will keep in a sealed container in the fridge for a week.