Roast Squash with creamy Hummus & Walnut Harissa dip

The countdown to book launch is well and truely on now – I’m so excited. I think the first advance copies arrive in October so I can’t even imagine how it will feel to hold it in my hands for the first time! 


I’m also loving all the autumn veggies – this gorgeous Kabocha squash appeared in my organic box and was just waiting to be roasted and served on a bed of creamy hummus!!


I also made a delicious toasted walnut harrisa dip to dollop and stir into the hummus – seriously tasty! 


Did you notice I love roasting veg? Here’s a few reasons why I love it so much; 

It’s one of the easiest meals ever – I could eat a big bowl of roast veggies served with some dips or tahini sauce and toasted seeds everyday and probably not get bored.

It intensifies the flavour of most veg – roast cauliflower..mmm

And guess what – it’s actually a great way of preserving nutrients! 

So get roasting guys 😉

Love Niki xxx

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Info

 

  2-4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

  • 1 squash (I used Kabocha) sliced  – no need to remove the skin 
     
  • 1 tbsp olive oil 
     
  • Pinch sea salt 
Hummus; 
  • 1 can organic cooked chickpeas – reserve 4 tbsp of the water/ aquafaba 
     
  • 2 tbsp extra virgin olive oil 
     
  • 1 tsp cumin seeds 
     
  • 1/2 tsp sea Salt 
     
  • Juice 1 lemon 
     
  • 1 cloves garlic 
     
  • 2 tbsp tahini 
     
  • 2 tbsp cononut yogurt or cream 
     
Walnut harissa dip; 
 
  • 4 tbsp walnuts 
     
  • 1 tbsp harissa 
     
  • 2 tbsp extra virgin olive oil 
     
  • Juice 1/2 lemon 
     
  • 2 tbsp water 
     
  • Pinch salt 
     
Toppings;
  • Coriander
  • Chilli flakes
  • Extra virgin olive oil 

Directions

To roast the squash;
 
  1. Pre heat your oven to 180c 
     
  2. Place the squashon a baking tray and coat in olive oil &  salt. 
     
  3. Bake for aprox 45 minutes until soft in the middle and caramelised on the outside. Keep your eye on them as they will cook at varying times. 
To make the hummus; 
 
 
  1. Add the chickpeas to your food processor or blender with the garlic, lemon juice, tahini, cumin seeds, coconut yogurt & olive oil
     
  2. Blitz until smooth and creamy (aprox 2 minutes), add a little water to loosen if needed. 
     
  3. Season to taste and blitz again.
To make the dip; 
  1. Add all the ingredients to a mini chopper and blitz until you get a chunky paste. 
To serve; 
  1. Spread the hummus onto a platter, top with the roast squash, dollops of the walnut harissa dip, Coriander, chilli flakes and a drizzle of olive oil. 
     

3 Comments

  1. Seasonal Squash: 5 Top Recipes - Rebel Recipes on October 1, 2019 at 3:13 pm

    […] Roast Squash with creamy Hummus & Walnut Harissa dip […]

  2. Leanne on October 24, 2019 at 2:32 am

    Why add yogurt to hummus?

    • Niki on October 26, 2019 at 9:10 am

      Hi Leanne
      You don’t need to. It adds extra creaminess.
      Love
      Niki xx

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Recipe Tags: harissa hummus mezze squash

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