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Roasted squash and harissa hummus

A delicious alternative to every day hummus made without added oil.
Prep Time 8 mins
Course Side Dish
Servings 8 big portions


  • 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


  • 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.
Keyword hummus, low fat, no added oil, OMS friendly, plant protein, plant-based diet