Homemade hummus on toasted bread with a fried egg. It’s the simple things in life.

Butternut Harissa Hummus & Fried Egg Tartine

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 30 minutes  |  Serves: 6-8


  • 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


  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.
  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.
  3. Slice your bread into thick pieces and toast.
  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.
  5. Spread the hummus over each slice of bread and top with the fried egg.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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