Description
This vibrant and creamy Butternut Squash Hummus features roasted butternut squash blended with chickpeas, tahini, and warming spices, finished with a bright topping of feta cheese and jewel-like pomegranate arils. It’s a hearty and flavorful appetizer perfect for serving with pita, crackers, or fresh vegetables.
Ingredients
Scale
Roasted Vegetables
- 1 cup cubed butternut squash (½ inch cubes)
- 1 large or 2 medium garlic cloves
- Drizzle of olive oil (for roasting)
- Pinches of sea salt and freshly ground black pepper (for roasting)
Hummus Base
- 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, to taste
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 veggies for serving
Instructions
- Roast the Butternut Squash and Garlic: Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, then spread it evenly on the baking sheet. Wrap the garlic cloves in foil with a little olive oil and salt, and place on the same baking sheet. Roast for 20 to 25 minutes until the squash is tender and the garlic softens. Let the ingredients cool slightly.
- Blend the Hummus: In a food processor, combine the roasted butternut squash, peeled roasted garlic, chickpeas, tahini, fresh lemon juice, cumin, coriander, cayenne, and sea salt. Pulse to start mixing.
- Add Olive Oil and Water: With the food processor running, slowly drizzle in the olive oil. Add water gradually as needed to achieve a smooth, creamy consistency. Taste and adjust seasoning with salt, pepper, or lemon juice as desired. Note that the hummus may taste spicy before the olive oil is added, which helps to mellow the heat.
- Assemble and Serve: Transfer the hummus to a serving bowl. Top with pomegranate arils, crumbled feta cheese, chopped parsley, microgreens if using, and a final drizzle of olive oil. Serve immediately with toasted pita bread, crackers, or fresh chopped vegetables for dipping.
Notes
- For less spice, reduce the cayenne pepper amount or omit entirely.
- Roasting the garlic in foil prevents it from burning and softens its sharpness.
- Add water gradually to reach your preferred hummus thickness.
- Microgreens are optional but add a fresh, bright contrast.
- This hummus can be stored in an airtight container in the refrigerator for up to 3 days.
- For a smoother texture, peel the chickpeas before blending, though this is optional.
Nutrition
- Serving Size: About 1/6 of recipe (approximately 1/3 cup)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 7 mg
