Sweet & Spicy Butternut Harissa Hummus
I made this hummus dip for a few of my girlfriends who came to the farm last week armed with a bottle of delicious wine and a few snacks for nibbling. It had been a while since we’d all seen each other and it was great catching up. One of my new year’s resolutions is to spend more time with my girlfriends which can be hard to do during the farm season but friends are the best medicine and I want to stay true to this resolution. We had a lovely time sitting around the table dipping my homemade za’atar spiced chickpea crackers into this sweet and spicy hummus while drinking delicious local wine and catching up with each other. One of my girlfriends even brought over some homemade rustic style bread which was to die for. She’s giving me the recipe to share on the blog so I’m definitely making that soon. Stay tuned!
This dip is definitely a new favorite and we all agreed the “secret” ingredient took this simple appetizer to a whole new level. I’ve been playing around with new (to me) ingredients and I picked up a bottle of pomegranate molasses at my favorite spice shop in Portland. It has a tangy flavor and is used in a lot of Middle Eastern cooking. I’ve been obsessively flipping through the pages of Yotam Ottolenghi’s cookbook Plenty More and was inspired to try this since he uses pomegranate molasses in a lot of his recipes. Needless to say it did not disappoint and I can’t wait to add this unique flavor to more dishes. I’m thinking it will be an awesome addition to salad dressings!
Anyhow, I loved the combination of the pomegranate molasses with the spicy harissa and sweet butternut squash. This dip is hands down my favorite hummus to date and I hope you all give it a whirl. If you cannot find pomegranate molasses you can simply make your own by boiling down unsweetened pomegranate juice until it is thick and syrupy. This hummus tastes best with homemade chickpea crackers, a bottle of good red wine and your best girlfriends. Cheers!
Sweet & Spicy Butternut Harissa Hummus
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 8-10
- 1 small butternut squash, peeled, seeded and cut into 1/2 inch cubes (about 1 heaping cups worth)
- 1 cup cooked chickpeas
- 1 clove of garlic, minced
- 1/3 cup tahini
- 3 Tablespoons fresh lemon juice
- 1-2 Tablespoons harissa spice mix ( more or less depending on heat tolerance. Start with less and add as you go.)
- 1 1/2 Tablespoons pomegranate molasses
- 1/4 cup olive oil
- water to thin if necessary
- salt and pepper to taste
- pomegranate seeds
- pine nuts
- parsley
- chickpeas
- olive oil
Preparation
- Preheat the oven to 450F. Toss cubed butternut squash with a little olive oil and place on a prepared baking sheet. Roast in the oven until fork tender and lightly browned. About 15-20 minutes. Toss squash halfway through cooking. Set aside to cool.
- Add all the ingredients (minus the olive oil) to a food processor. With the motor running slowly drizzle in the olive oil. Process until the hummus is smooth. Add a little warm water if the mixture is too thick. Season to taste with salt and pepper.
- Serve hummus with optional toppings and enjoy!
Notes
*Hummus can be stored in an airtight container in the fridge for up to a week. *Harissa spice blend can be found at specialty spice stores, Middle Eastern markets or well stocked grocery stores *Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Taste test as you go.
This looks incredible! I’m obsessed with butternut squash hummus. My daughter and I make a batch every week and I pack her a little jar for lunch at preschool every day. I love the addition of pomegranate molasses. I need to pick up another bottle. What spice store do you like?
Robyn, I love Savory Spice Shop in Sellwood. They have a great selection and good prices. Let me know if you check them out! Happy hummus making lady!
Pomegranate molasses is really one of my favorite things ever – in Iran, it’s mixed in everything from stews to tea! Just picked up Plenty More for Christmas and I’m over the moon <3
I would make a dinner out of this, I love hummous with a kick!
What a unique recipe! Really amazed to read on your “about” page that you own a farm while I am struggling to get going on my vegetable garden during this dry winter. I will try this one for sure along with the chickpea crackers.
I made some pomegranate molasses last weekend. It was my first time making and I couldn’t believe how heavenly it was. With this recipe I now have another companion for it.
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I’ve never made it on my own and I’m so happy you had great results. Thanks for sharing!
Ottolenghi is one of my big foodie crushes 🙂 Love your take on hummus; and the za’taar crackers are a perfect compliment. Way to go marrying up all sorts of Middle Eastern flavors.
Made this over the weekend and ate the whole thing in 1 sitting.
This sounds SO GOOD! Love the little pom seeds.
Just made this with blackstrap molasses as that is all I had and it was still delicious! I used only 1 tbsp molasses because of the substitution and I didn’t want it to be too sweet. Thanks for another great recipe!
Just wondering if you have a recipe for those chickpea crackers. I tried looking, but it didn’t come up. Thanks.