Description
This Butternut Squash Hummus with Feta & Pomegranates is a vibrant twist on traditional hummus, combining the natural sweetness of roasted butternut squash with tangy feta and juicy pomegranate arils. Perfect as a colorful appetizer or snack, this creamy dip is spiced with cumin, coriander, and a hint of cayenne for a gentle kick, balanced by the smoothness of tahini and lemon juice. Serve it with toasted pita, crackers, or fresh veggies for a delightful and healthy treat.
Ingredients
Main Ingredients
- 1 cup cubed butternut squash (½ inch cubes)
- 1 large or 2 medium garlic cloves
- 1½ cups cooked chickpeas, drained and rinsed
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon cayenne pepper (less if sensitive to spice)
- ½ teaspoon sea salt, plus more for sprinkling
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ¼ cup water, or as needed
- Freshly ground black pepper
Toppings & Serving
- ¼ cup POM POMS pomegranate arils
- ¼ cup feta cheese
- 2 tablespoons chopped parsley
- 2 tablespoons microgreens (optional)
- Drizzle of olive oil
- Pita, crackers, and/or fresh veggies for serving
Instructions
- Preheat and Roast Squash & Garlic: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the butternut squash cubes with a drizzle of olive oil, salt, and freshly ground black pepper. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place both on the baking sheet. Roast for 20 to 25 minutes until the squash is tender. Remove from oven and let cool slightly.
- Blend the Hummus: In a food processor, combine the roasted squash, peeled roasted garlic, cooked chickpeas, tahini, fresh lemon juice, cumin, coriander, cayenne, and sea salt. While the processor is running, slowly drizzle in the olive oil. Add water as needed to achieve a smooth, creamy consistency. Taste and adjust seasonings as desired. The olive oil helps tone down the initial spiciness from the cayenne.
- Assemble and Serve: Transfer the hummus into a serving bowl. Top generously with pomegranate arils, crumbled feta cheese, chopped parsley, and microgreens if using. Drizzle additional olive oil over the top. Serve alongside toasted pita, crackers, or fresh chopped vegetables for dipping.
Notes
- Roasting the squash and garlic enhances their natural sweetness and flavor for a richer hummus.
- Adjust the cayenne spice according to your heat preference; start with less if sensitive.
- Use cooked chickpeas from a can or cooked from dry; just ensure they are well rinsed and drained.
- This hummus can be refrigerated in an airtight container for up to 4 days.
- Allow hummus to come to room temperature before serving for best flavor.
- Microgreens are optional but add a lovely fresh touch and extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean