Roasted squash and harissa hummus
A delicious alternative to every day hummus made without added oil.
Ingredients
- 70 grams roasted squash cooled and peeled
- 400 gram tin chickpeas, drained or 260grams home cooked chickpeas
- 2 tbsp tahini
- 2 cloves roasted garlic or 1 raw garlic
- 1/2 lemon juice only
- salt and pepper
- water as needed
- 1 tbsp harissa
Instructions
- Place the roasted squash, chickpeas, garlic, lemon juice, tahini, salt and pepper in a food processor and pulse a few times to break down.
- Add water a little at a time and blend again until you get the consistency you like.
- Check the flavour and add more lemon juice, salt or pepper as needed.
- Transfer the roasted squash hummus mix into a serving bowl. Spoon the harissa on top and serve.
- Keeps in the fridge for up to 4 days.