Description
This vibrant Butternut Squash Hummus with Feta & Pomegranates is a delightful twist on classic hummus, featuring roasted butternut squash, warm spices, and a refreshing topping of tangy feta and crunchy pomegranate arils. Perfect as an appetizer or snack, it’s creamy, flavorful, and packed with healthy ingredients.
Ingredients
Scale
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 (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
Instructions
- Roast the Butternut Squash and Garlic: Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the butternut squash cubes on the baking sheet, drizzle with olive oil, then season with salt and pepper. Wrap garlic cloves in foil with a drizzle of olive oil and a pinch of salt, and place on the baking sheet. Roast everything for 20 to 25 minutes until the squash is tender. Allow to cool slightly.
- Prepare the Hummus Mixture: In a food processor, combine the roasted butternut squash, peeled roasted garlic, cooked chickpeas, tahini, fresh lemon juice, cumin, coriander, cayenne, and sea salt. Process until the mixture starts to blend smoothly.
- Add Olive Oil and Water for Texture: With the food processor running, slowly drizzle in the olive oil to add creaminess. Add water gradually to achieve a smooth and spreadable consistency. Taste the hummus and adjust the seasoning if needed; the olive oil helps balance the initial spicy heat from the cayenne.
- Serve and Garnish: Transfer the hummus to a serving bowl. Top with pomegranate arils, crumbled feta cheese, chopped parsley, microgreens if using, and a light drizzle of olive oil. Serve with toasted pita bread, crackers, or fresh chopped vegetables for dipping.
Notes
- You can reduce or omit the cayenne if you prefer a milder hummus.
- Roasting the garlic wrapped in foil mellows its flavor and makes it easier to blend smoothly.
- The water amount can be adjusted depending on your preferred hummus thickness.
- This hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- For a vegan option, omit the feta or substitute with a plant-based cheese.
Nutrition
- Serving Size: Approximately 1/4 cup
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 5 mg
