Butternut Harissa Hummus & Fried Egg Tartine
I love having a batch of homemade hummus on hand and this version is wonderful. Sweet butternut squash pairs really well with fiery harissa and nutty sesame paste. Spread this tasty dip onto a slice of toasted bread and top with a fried egg and hot damn…..you’re ready to conquer your day! This is a great breakfast or simple lunch when paired with a simple green salad. I’ve been putting a fried egg on everything lately because our chickens are laying like gangbusters these days. It’s so wonderful to have fresh eggs again after a month of nothing. I think a good old fashioned frittata is in order so I’ll have to post something soon. In the meantime, I hope you all enjoy this fried egg and hummus tartine as much as we do.
Cheers from Tumbleweed Farm.
Butternut Harissa Hummus & Fried Egg Tartine
Prep Time: 20 minutes Cook Time: 30 minutes Serves: 6-8
- 1 medium-small butternut squash, peeled, seeded and cut into 1/2 inch cubes
- 3 large garlic cloves, unpeeled
- olive oil
- salt and pepper
- 3 tablespoons tahini
- 1 tablespoon harissa
- 1-2 tablespoons fresh lemon juice
- one 14.5 ounce can chickpeas, rinsed and drained
- 1-2 tablespoons warm water
- good quality bread for toasting
- eggs for serving
Preparation
- Preheat the oven to 425F. Toss the butternut squash and garlic with a little olive oil to evenly coat the veggies. Spread in a single layer on a rimmed baking sheet and sprinkle with salt and pepper. Roast in the oven until fork tender, about 25-30 minutes. Toss the squash halfway through cooking.
- Squeeze the garlic from its skin into the bowl of a food processor. Add the butternut squash, tahini, harissa, lemon juice and chickpeas. Whirl away until the mixture becomes smooth and creamy. Add a little warm water, 1 tablespoon at a time, until you reach your desired consistency. Taste for seasonings and adjust as needed.
- Slice your bread into thick pieces and toast.
- While your bread is toasting fry up your eggs in a little olive oil or butter until the whites are set and the yokes are still slightly soft.
- Spread the hummus over each slice of bread and top with the fried egg.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go
Love that hummus! How Long will it keep in the fridge?
This is my kinda snacking! What a great recipe and thank you for sharing it!
Your roasted eggplant hummus is still my favorite, but this one is a close second! And I finally opened a jar of harissa which has been sitting in my pantry for a while, so now I have extra incentive to browse your harissa recipes (and I should mention that you’ve already converted me to cooking with tahini, which I used to add only to hummus). Thanks for all the great recipes – I cannot wait to see the book!