If you’re on the hunt for a dip that’s both vibrant and comforting, you’re going to want to stick around for this one. I’m so excited to share my Butternut Squash Hummus with Pomegranate, Feta & Fresh Herbs Recipe—it’s a beautiful twist on the classic hummus that brings together sweet roasted squash, tangy feta, juicy pomegranate seeds, and fragrant herbs in one bowl. Trust me, once you try it, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Balanced Flavors: The sweetness of roasted butternut squash pairs beautifully with the salty feta and tart pomegranate seeds for a flavor profile that makes every bite exciting.
- Simple Prep: Roasting the squash and garlic ahead makes blending a breeze, so you can whip up this hummus quickly with minimal fuss.
- Versatile and Crowd-Pleasing: Whether you’re serving it at a party or sneaking an afternoon snack, it always disappears fast—my family goes crazy for it!
- Nutrient-Rich: Packed with fiber and vitamins from chickpeas and squash, this dip feels as good as it tastes.
Ingredients You’ll Need
Each ingredient in this Butternut Squash Hummus with Pomegranate, Feta & Fresh Herbs Recipe plays a starring role—roasted butternut squash adds creamy sweetness, while fresh lemon juice and spices bring brightness. Here’s a quick rundown of what you’ll want to gather before you begin.
- Butternut squash: Look for firm squash with a matte skin and no soft spots; cubing it about ½ inch helps it roast evenly and blend smoothly.
- Garlic cloves: Roasting mellows their pungency and adds amazing depth—no raw bite here.
- Cooked chickpeas: Rinsed well to remove excess salt—canned works perfectly and saves time!
- Tahini: Make sure it’s well-stirred; this sesame paste gives the hummus its signature texture and nuttiness.
- Fresh lemon juice: Essential for that zesty pop—always squeeze fresh if you can.
- Ground spices (cumin, coriander, cayenne): They add warmth and a touch of heat, but don’t worry, the olive oil tones things down so it won’t overwhelm you.
- Sea salt and freshly ground black pepper: Season carefully, tasting as you go for balance.
- Extra-virgin olive oil: A drizzle blends the hummus silky smooth and adds richness.
- Water: Just enough to reach the perfect creamy consistency when blending.
- Pomegranate arils: The juicy jewels that provide crunch and a pop of tartness on top.
- Feta cheese: Crumbled for that salty, creamy finish.
- Fresh parsley and microgreens (optional): For freshness, color, and a lovely herby aroma.
- Pita, crackers, or veggies: To serve alongside for dipping—choose your favorite!
Variations
One of the best things about this Butternut Squash Hummus with Pomegranate, Feta & Fresh Herbs Recipe is how easy it is to customize to your taste or dietary needs. I’ve played around with a few twists and I encourage you to make it your own too!
- Mild version: If you find the cayenne too spicy, just cut it back or leave it out—I’ve made this for kids that way and they still loved it.
- Vegan option: Simply omit the feta or substitute with a plant-based cheese or toasted nuts for that salty, crunchy finish.
- Herb swap: Try fresh cilantro or mint instead of parsley for a different flavor profile; each adds a fresh brightness.
- Adding roasted red peppers: Blend in some roasted red peppers for a smoky-sweet undertone I discovered recently—it adds amazing color too.
How to Make Butternut Squash Hummus with Pomegranate, Feta & Fresh Herbs Recipe
Step 1: Roast the Butternut Squash and Garlic
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. Toss the cubed butternut squash with a drizzle of olive oil, salt, and black pepper, making sure each piece is nicely coated. Now, wrap your garlic cloves in foil with a little olive oil and a pinch of salt—roasting garlic this way mellows its sharpness and creates a buttery texture, which you’ll love in the hummus. Roast both the squash and garlic on the sheet for 20 to 25 minutes, or until the squash is tender when pierced with a fork. Let them cool just enough so you can handle them safely.
Step 2: Blend the Ingredients Into Smooth Hummus
In your food processor, add the roasted squash, peeled roasted garlic, cooked chickpeas, tahini, fresh lemon juice, cumin, coriander, cayenne, and sea salt. Pulse everything a few times to start bringing it together. Then, with the processor running, drizzle in the olive oil slowly. Here’s a tip I learned: the hummus might taste a bit spicy at this point because of the cayenne, but adding olive oil smooths the heat out beautifully. If it feels a little thick, add water one tablespoon at a time until you reach a creamy, smooth texture that’s perfect for dipping. Taste and adjust the seasoning with more salt, lemon juice, or spices if needed.
Step 3: Assemble and Garnish
Transfer your hummus to a serving bowl and flair it up with pomegranate arils, crumbled feta, chopped parsley, and microgreens if you have them. A final drizzle of olive oil on top brings everything together and adds that glossy, inviting look. Serve with toasted pita bread, crunchy crackers, or your favorite sliced veggies, and watch it disappear fast!
Pro Tips for Making Butternut Squash Hummus with Pomegranate, Feta & Fresh Herbs Recipe
- Even Cubes for Even Roasting: Cutting your butternut squash into uniform ½-inch cubes ensures everything cooks evenly and blends up beautifully smooth.
- Roasted Garlic Magic: Don’t skip roasting the garlic—this trick transforms the flavor from harsh and raw to sweet, mellow, and rich.
- Adjust Consistency Gradually: Add water bit by bit while blending to avoid making the hummus too thin; it should be creamy enough to scoop but thick enough to hold its shape.
- Taste Before Serving: Spices and salt can intensify as the hummus sits, so start with less and tweak to your liking after blending.
How to Serve Butternut Squash Hummus with Pomegranate, Feta & Fresh Herbs Recipe
Garnishes
I adore topping this hummus with lots of pomegranate arils—they add a juicy burst and gorgeous jewel-like color that makes every serving feel festive. The crumbled feta provides a salty punch that contrasts perfectly with the sweetness of the squash, and fresh parsley or microgreens bring in a lovely herbal freshness. Plus, that final drizzle of olive oil adds creaminess and sheen. These garnishes are what really elevate the dish from good to wow-worthy in my opinion.
Side Dishes
This hummus pairs wonderfully with warm toasted pita bread or crispy crackers. I also like to serve it alongside fresh-cut veggies like cucumber, bell pepper, and carrots for a refreshing crunch. On occasion, I’ll add a bowl of marinated olives and some roasted nuts for a full appetizer spread that’s perfect for entertaining. You’ll find it’s very versatile!
Creative Ways to Present
When I’ve served this Butternut Squash Hummus with Pomegranate, Feta & Fresh Herbs Recipe at dinner parties, I like to create a festive platter with colorful dips, nuts, and fresh herbs arranged artfully. Sometimes, I hollow out a mini squash or pumpkin and serve the hummus inside for an autumn-themed presentation. It makes an impression and invites guests to dig in. You can also sprinkle toasted seeds for extra crunch or layer the hummus in a glass jar to show off its vibrant colors.
Make Ahead and Storage
Storing Leftovers
This hummus keeps beautifully in an airtight container in the fridge for up to 4 days. I usually cover the surface with a thin drizzle of olive oil before sealing—it helps prevent it from drying out or discoloring. When I pull it out for leftovers, I give it a gentle stir to freshen it up before serving.
Freezing
I’ve frozen batches of this hummus when I needed to prep ahead. Pop it into a freezer-safe container, leaving a little room for expansion. When you’re ready to eat, thaw overnight in the fridge. The texture may be slightly different, a bit softer, so I give it a quick stir and sometimes add a splash of water or olive oil to bring it back to creamy perfection.
Reheating
Since hummus is best served chilled or at room temperature, I gently warm leftovers by letting them sit out for 20-30 minutes before serving, or briefly microwaving for 15 seconds if you want it a bit softer. Just be careful not to heat too much as it can lose that lovely creamy texture.
FAQs
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Can I make this Butternut Squash Hummus with Pomegranate, Feta & Fresh Herbs Recipe ahead of time?
Absolutely! You can roast the squash and garlic a day or two in advance and keep them refrigerated until you’re ready to blend. The finished hummus itself stores well in the fridge for several days, making it a great make-ahead appetizer or snack.
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What if I don’t have a food processor?
If you don’t have a food processor, a high-powered blender can work, but you might need to add a bit more water or olive oil to get a smooth consistency. Alternatively, you can mash the roasted squash and chickpeas with a fork or potato masher for a chunkier dip, then fold in the spices and toppings.
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Is this recipe spicy?
It has a subtle kick from the cayenne pepper, but the olive oil and creamy texture mellow the heat nicely. If you’re sensitive to spice or serving little ones, just reduce or omit the cayenne—it’ll still be delicious.
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Can I use frozen or canned butternut squash?
Yes, but roasting fresh squash adds a wonderful depth of flavor and texture. If you use frozen, be sure to thaw and dry it well before blending. Canned squash might work but can be softer and lack that roasted nuance I love.
Final Thoughts
I absolutely love how this Butternut Squash Hummus with Pomegranate, Feta & Fresh Herbs Recipe manages to feel special and casual all at once—perfect for a weeknight snack or a party appetizer. Its bright colors and lively flavors always get compliments, and making it is surprisingly easy with just a little ahead prep. If you’re craving a dip with a beautiful twist that your friends and family will rave about, this is the one to try. Can’t wait to hear how you make it your own!
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Butternut Squash Hummus with Pomegranate, Feta & Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Butternut Squash Hummus with Feta & Pomegranates is a vibrant and flavorful twist on traditional hummus. Roasted butternut squash and garlic blend smoothly with chickpeas, tahini, and spices, then topped with tangy feta, juicy pomegranate arils, and fresh herbs. It’s perfect as an appetizer served with pita, crackers, or fresh veggies.
Ingredients
Roasted Vegetables
- 1 cup cubed butternut squash (½ inch cubes)
- 1 large or 2 medium garlic cloves
- Drizzle of olive oil (for roasting)
- Pinch 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 ground cumin
- ½ teaspoon ground 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 veggies for serving
Instructions
- Preheat and Roast: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the cubed butternut squash on the sheet, drizzle with olive oil, and season with salt and pepper. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt, and place alongside the squash. Roast everything for 20 to 25 minutes until the squash is tender and the garlic is soft. Remove from oven and let cool slightly.
- Process 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 blending.
- Add Olive Oil and Water: With the food processor running, slowly drizzle in the olive oil. Add water gradually as needed to reach a smooth and creamy consistency. Stop and taste the hummus, adjusting seasoning and spice level to your preference. The olive oil mellows the initial spiciness from the cayenne pepper.
- Serve and Garnish: Transfer the smooth hummus into a serving bowl. Top with pomegranate arils, crumbled feta cheese, chopped parsley, and optional microgreens. Finish with a drizzle of olive oil. Serve alongside toasted pita bread, crackers, or fresh chopped vegetables for dipping.
Notes
- Roasting the garlic wraps in foil to prevent burning and produce a mellow, roasted flavor.
- You can adjust the cayenne pepper based on your spice tolerance or omit it for a milder hummus.
- If the hummus is too thick, add more water a tablespoon at a time to achieve your preferred texture.
- This hummus can be made ahead and refrigerated for up to 3 days. Bring to room temperature and stir before serving.
- Use fresh pomegranate arils for the best color and burst of flavor.
Nutrition
- Serving Size: 1/8 of recipe (approx. ¼ cup)
- Calories: 130
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 7mg
