Dishing Up the Dirt

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…’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


  1. 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.
  2. 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.
  3. Slice your bread into thick pieces and toast.
  4. 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.
  5. Spread the hummus over each slice of bread and top with the fried egg.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

Leave a Reply

4 thoughts on “Butternut Harissa Hummus & Fried Egg Tartine

  1. Jessika says:

    Love that hummus! How Long will it keep in the fridge?

  2. Tori// says:

    This is my kinda snacking! What a great recipe and thank you for sharing it!

  3. Barbara says:

    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!

  4. CATHY M BIGGERS says:

    This is going have to be made at my house!! Been trying your recipes one by one and have not been disappointed yet! So thank you Andrea!
    My question is because of the butternut squash, is the refrigerator life shorter than my basic hummus?
    Thanks Again. Hoping this finds you well and warm! It is just wet here in Missouri

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