Butternut Harissa Hummus & Fried Egg Tartine
By Chef Dishing Up the Dirt
Homemade hummus on toasted bread with a fried egg. It’s the simple things in life.
Ingredients
- 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
Overview
Prep Time
20 minutes
Cook Time
30 minutes
Serves
6-8
Instructions
Step 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.
Step 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.
Step 3
Slice your bread into thick pieces and toast.
Step 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.
Step 5
Spread the hummus over each slice of bread and top with the fried egg.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
