Name: Butternut Squash Hummus with Feta & Pomegranates Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
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 (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; 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

If you’re looking to elevate your snack game or add a stunning, flavorful appetizer to your next gathering, you have to try this Butternut Squash Hummus with Feta & Pomegranates Recipe. It’s creamy, slightly spicy, with the perfect balance of sweet roasted squash and tangy feta, plus those bright pops of juicy pomegranate seeds — honestly, it’s a crowd-pleaser every time! I promise you’ll find yourself making this hummus over and over once you taste how fresh and vibrant it feels, especially compared to your usual hummus routine.

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Why You’ll Love This Recipe

Unique Flavor Combo: Roasted butternut squash and creamy feta create a hummus like no other.
Easy to Make: Roast, blend, and garnish — simple steps with amazing results.
Perfect for Entertaining: Looks gorgeous on a platter and tastes delicious with almost anything.
Nutritious & Satisfying: Packed with protein, healthy fats, and antioxidants from the pomegranate.

A white bowl filled with smooth, creamy yellow hummus spread evenly in a circular pattern, topped with small bright red pomegranate seeds scattered around, white crumbly cheese bits, and fresh green microgreens spread evenly on top. A woman's hand is dipping a pale beige pita chip with crinkled edges into the hummus. Around the bowl are triangular pieces of pita bread in light tan color and slices of a white vegetable with dark edges arranged in a semi-circle on a white marbled surface. Pieces of light green romanesco cauliflower and a half lemon are also visible nearby. Photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Hummus with Feta & Pomegranates, Roasted Butternut Squash Hummus, Feta and Pomegranate Hummus, Healthy Fall Appetizer, Easy Vegan Hummus

Ingredients You’ll Need

I always get excited telling folks about the star players in this Butternut Squash Hummus with Feta & Pomegranates Recipe because each ingredient brings something special — whether it’s the creamy smoothness, a little kick, or that fresh burst of color on top. The shopping is straightforward, and you probably have some staples like chickpeas and olive oil already in your pantry.

Flat lay of vibrant cubed butternut squash, whole garlic cloves, plump cooked chickpeas, creamy tahini in a small mound, bright lemon wedges, sparkling ruby red pomegranate arils, crumbled white feta cheese, fresh green parsley leaves, and delicate microgreens, all beautifully arranged and spaced on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Hummus with Feta & Pomegranates, Roasted Butternut Squash Hummus, Feta and Pomegranate Hummus, Healthy Fall Appetizer, Easy Vegan Hummus

Butternut squash: Choose a firm, evenly colored squash without soft spots — roasting it brings out a beautiful caramel sweetness.
Garlic cloves: Roasting softens the garlic’s sharpness, making it mellow and slightly sweet.
Cooked chickpeas: You can use canned — just make sure to rinse well to avoid any tinny taste.
Tahini: Choose a good-quality tahini for a smooth, nutty undertone; it really ties everything together.
Fresh lemon juice: Freshly squeezed juice brightens the whole dish — avoid bottled for best flavor.
Cumin, coriander, cayenne, sea salt: These spices add warmth and a little heat without overpowering the squash.
Extra-virgin olive oil: The quality shines here — use a flavorful olive oil for drizzling and blending.
Water: To help blend the hummus to the perfect creamy consistency.
Black pepper: Freshly ground adds a slight kick and aroma.
Pomegranate arils: These juicy little gems add crunch and a sweet-tart burst in every bite.
Feta cheese: Choose a crumbly, tangy feta that contrasts beautifully with the smooth hummus.
Chopped parsley & microgreens (optional): For a fresh pop of color and a hint of herbaceous flavor.
Pita, crackers, and veggies: Great for serving and scooping up the hummus.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Butternut Squash Hummus with Feta & Pomegranates Recipe is — you can easily make tweaks to fit any season or dietary preference. Don’t be shy about mixing things up to suit your taste!

Mild Version: I’ve made this with less cayenne when serving to kids or anyone sensitive to spice — still delicious and flavorful.
Nut-Free Variation: Skip the tahini and swap in a spoonful of sunflower seed butter; it changes the flavor but keeps that creamy texture.
Extra Creamy: For an indulgent version, add a dollop of Greek yogurt into the puree — my family loves this twist in cooler months.
Seasonal Swap Outs: Roasted pumpkin works beautifully in place of butternut squash, especially in the fall.

How to Make Butternut Squash Hummus with Feta & Pomegranates Recipe

Step 1: Roast the Butternut Squash and Garlic

Preheat your oven to 400°F and line a baking sheet with parchment paper to avoid sticky messes — trust me, I’ve been there! Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Wrap the garlic cloves in foil with a little olive oil and salt; this keeps them moist and soft while roasting. Spread everything out on the baking sheet and roast for about 20-25 minutes until the squash is tender and caramelized on the edges. Let them cool a bit so your hands won’t get smooshed later.

Step 2: Blend Your Hummus Base

Into your food processor goes the roasted squash (skin removed if you like, but I often leave it for extra fiber), peeled roasted garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt. Pulse everything a few times to start breaking it down.

Then, with the processor running, drizzle in the olive oil slowly. This process helps emulsify the hummus and makes it silky smooth. Add water little by little if the mixture is too thick — you want it creamy enough to easily scoop but not runny. Taste often! You might feel the hummus is a bit spicy at this point but don’t worry, the olive oil tones it down beautifully.

Step 3: Plate and Garnish

Scoop your luscious hummus into a serving bowl, then sprinkle over those vibrant pomegranate seeds — they really wow me every time with their jewel-like sparkle. Crumble feta over the top, add chopped parsley and microgreens if using, and finish with a generous drizzle of olive oil. Serve alongside warm pita, crisp crackers, or fresh veggies for a snack that’s as tasty as it is beautiful.

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Pro Tips for Making Butternut Squash Hummus with Feta & Pomegranates Recipe

Roast Instead of Boil: Roasting your squash and garlic brings out incredible sweetness and depth — boiling just can’t compete.
Balance the Spice: I learned to add cayenne sparingly at first — it’s easier to add more than to take away!
Use Good Olive Oil: A high-quality extra-virgin olive oil isn’t just for garnish — it transforms the texture and richness of the hummus.
Don’t Skip the Pomegranates: Their crunch and tartness add a dimension that really lifts the whole dish — trust me, your guests will ask for more.

How to Serve Butternut Squash Hummus with Feta & Pomegranates Recipe

Butternut Squash Hummus with Feta & Pomegranates Recipe - Serving

Garnishes

I always top this hummus with pomegranate seeds and crumbled feta because the contrast of flavors and textures is irresistible. Fresh parsley adds a bright herbal note, and if I have microgreens handy, I pop those on too for a little extra pop of freshness and prettiness. Finally, a drizzle of good olive oil makes it shine and keeps it silky on the palate.

Side Dishes

This hummus pairs wonderfully with lightly toasted pita bread, crunchy crackers, or an assortment of fresh veggies like cucumber slices, bell pepper strips, and carrots. I also love serving it alongside a simple green salad or roasted vegetables to round out a light meal.

Creative Ways to Present

For special occasions, I like serving this hummus spread on a large platter and garnishing with edible flowers along with the pomegranate and feta — it’s a total showstopper. You can also arrange it in little individual bowls or ramekins for parties, making it easy for guests to grab and go. Another trick: swirl the hummus with a spoon to create little peaks where the olive oil pools beautifully.

Make Ahead and Storage

Storing Leftovers

Leftover Butternut Squash Hummus with Feta & Pomegranates will keep beautifully in an airtight container in the fridge for about 4 to 5 days. I usually cover it with a thin layer of olive oil on top before sealing; it helps keep everything fresh and vibrant.

Freezing

I’ve frozen this hummus a couple of times without any trouble — just pop it into a freezer-safe container, leaving a bit of space for expansion. When you’re ready to enjoy it again, thaw it overnight in the fridge and stir well before serving. The texture might be a little thicker after freezing, so I add a splash of water or olive oil to loosen it up.

Reheating

I typically enjoy this hummus cold or at room temperature, but if you want a cozy warm dip, transfer to a small bowl and gently heat in the microwave for 20-30 seconds. Stir well, and add a bit more olive oil if needed to keep that creamy texture.

FAQs

Can I make this Butternut Squash Hummus with Feta & Pomegranates Recipe ahead of time?

Absolutely! This hummus actually sits well overnight, as the flavors meld and deepen. Just cover it tightly and store in the fridge — add the garnishes fresh right before serving.
What can I use if I don’t have tahini?

If you don’t have tahini, you can substitute with sunflower seed butter or almond butter for a slightly different but still tasty nutty flavor. Just keep the amount the same and blend well.
Is this recipe vegan?

The hummus is mostly vegan except for the feta cheese garnish. You can easily omit the feta or use a dairy-free alternative to keep it completely vegan.
Can I use frozen butternut squash instead of fresh?

Yes, frozen cubed butternut squash works fine. Just thaw and pat dry before roasting to avoid excess moisture, which could make the hummus watery.

Final Thoughts

When I first tried this Butternut Squash Hummus with Feta & Pomegranates Recipe, I was blown away by how the roasted squash added such a luscious sweetness that totally elevates the classic hummus. It’s the kind of recipe I love sharing with friends because it’s simple to make but looks and tastes like you put in way more work. Whether for a casual snack or a fancy party appetizer, this hummus always gets compliments and requests for seconds. I truly hope you enjoy making and eating it as much as I do — it just might become your new go-to hummus!