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
Scale
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
