This healthy butternut squash hummus is sweet, savory and a bit spicy with the addition of harissa. Though it's easy to throw together, it seems like a decadent upgrade from the store bought stuff.
Place the oven rack in the middle of the oven, and heat to 400 degrees F. On a baking sheet, toss butternut squash and garlic in olive oil, and sprinkle with salt and pepper. Roast for about 20 minutes, or until the squash begins to soften. Remove from oven and let cool for a few minutes.
Add all other ingredients to a food processor or a high speed blender. Once cooled, add squash and peeled roasted garlic to the mixture, as well. Blend until you reach the desired consistency (I like it thick and rustic like a bean dip). You may have to stop from time to time to free up the blade, or add more water if you would like a thinner dip. Once desired consistency is reached, taste and adjust. Top with garnishes, or just start scooping straight from the blender.
I serve with endives for a total guilt-free snack, but this dip would also work well with other crudite and, of course, pita.