Butternut Squash Hummus with Feta and Pomegranates Recipe

If you’re looking to wow your guests or just treat yourself to something a little special, this Butternut Squash Hummus with Feta and Pomegranates Recipe is an absolute game-changer. Creamy, vibrant, with just the right amount of spice and freshness, it’s one of those dishes I always find myself coming back to. Trust me, once you try it, your snack game will never be the same.

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Ingredients You’ll Need

Each ingredient in this Butternut Squash Hummus with Feta and Pomegranates Recipe plays a special role to create balance and brightness. I always recommend using fresh, ripe produce and quality olive oil—trust me, it makes a difference you can taste.

• Butternut Squash: Choose a firm, smooth-skinned squash for sweeter flavor and easier roasting.
• Garlic: Roasting softens the garlic’s bite and adds depth, so no raw garlic punches here.
• Chickpeas: Canned chickpeas work perfectly; just rinse well to cut down on the can taste.
• Tahini: Adds that signature hummus creaminess—look for a smooth, runny consistency for easy blending.
• Lemon Juice: Freshly squeezed is key to brighten the flavors and avoid bitterness.
• Spices (Cumin, Coriander, Cayenne): These bring warmth and just the right kick—adjust the cayenne if you’re spice sensitive.
• Sea Salt: Enhances all the flavors—feel free to add a bit more after tasting.
• Extra-Virgin Olive Oil: Use your best quality for drizzling and blending to enrich the texture and flavor.
• Water: Helps adjust the hummus to your preferred consistency—start small and add more as needed.
• Freshly Ground Black Pepper: Adds subtle aromatic heat and balances the sweetness.
• Pomegranate Arils: They’re fresh, jewel-like pops of color and tartness that elevate the dish.
• Feta Cheese: Crumbly and salty, feta cuts through the sweetness with a nice tang.
• Chopped Parsley: Fresh parsley brightens up the flavors and adds vibrant green color.
• Microgreens (Optional): For a delicate garnish and fresh texture without overpowering.
• Pita, Crackers, or Veggies: Perfect vehicles for scooping up this delicious hummus.

Variations

I love playing around with this Butternut Squash Hummus with Feta and Pomegranates Recipe depending on the season or what I have on hand. Feel free to adjust and make it your own—you’ll be surprised how a small tweak can change the entire vibe of the dish.

• Add Roasted Red Pepper: I sometimes blend in a roasted red bell pepper for a smoky sweetness that pairs beautifully with the squash.
• Dairy-Free Version: Swap feta for toasted nuts or seeds like pistachios or pumpkin seeds if you’re avoiding dairy.
• Herb Twists: Mint or cilantro can add a fresh, unexpected pop contrasting the spices in the hummus.
• Mild Spice: Tone down the cayenne or skip it altogether if you prefer a gentler hummus.

How to Make Butternut Squash Hummus with Feta and Pomegranates Recipe

Step 1: Roast the Butternut Squash and Garlic

Start by preheating your oven to 400°F. Toss your cubed butternut squash with a drizzle of olive oil, along with salt and pepper, then spread it out on a baking sheet lined with parchment. Wrap your garlic cloves in foil with a little olive oil and salt—this softens the garlic so it blends smoothly without overwhelming the dish. Roast everything for about 20 to 25 minutes, until the squash is tender and caramelized at the edges. You’ll know it’s ready when you can easily pierce a cube with a fork. This roasting step is key—it brings out the natural sweetness that makes this hummus shine.

Step 2: Blend Everything Together

Once your squash and garlic are cool enough to handle, toss them into your food processor along with the drained chickpeas, tahini, fresh lemon juice, cumin, coriander, cayenne, and sea salt. Start blending and slowly drizzle in the olive oil while the machine is running. This emulsifies everything into a silky smooth texture. If the hummus feels a bit thick, add water tablespoon by tablespoon until you reach your preferred consistency—creamy but still scoopable. Taste as you go, adjusting salt and spice until it suits your palate. Heads up: before the oil goes in, the cayenne can feel pretty spicy, but the olive oil tones it down perfectly.

Step 3: Assemble and Garnish

Transfer your hummus to a serving bowl and sprinkle it generously with pomegranate arils, crumbled feta cheese, chopped parsley, and if you’re feeling fancy, some microgreens. Finish off with a drizzle of olive oil to add a luscious sheen and extra richness. The vibrant colors and textures make this dish as beautiful as it tastes—perfect for sharing or keeping all to yourself!

How to Serve Butternut Squash Hummus with Feta and Pomegranates Recipe

Garnishes

I love topping this hummus with pomegranate arils for a beautiful pop of ruby red and a juicy burst of tartness—plus crumbled feta to add that salty creaminess. The freshness of chopped parsley balances the whole thing out, and microgreens add an elegant touch if I’m feeling fancy. A final drizzle of good olive oil ties it all together and makes the dish look irresistible.

Side Dishes

This hummus pairs beautifully with warm toasted pita bread, crunchy crackers, or fresh veggie sticks like cucumber, carrot, and bell pepper. For something heartier, I serve it alongside grilled meats or falafel—my family goes crazy for this combo.

Creative Ways to Present

For parties, I like to spread the hummus in a wide shallow bowl and arrange the toppings in colorful sections—feta on one side, a cluster of pomegranate arils on another, then sprinkle parsley and microgreens artistically. It’s a showstopper and invites everyone to dig in. You can also drizzle a swirl of pomegranate molasses or sprinkle some toasted pine nuts for an extra touch.

Make Ahead and Storage

Storing Leftovers

I store leftover hummus in an airtight container in the fridge, where it keeps really well for up to 4 days. To keep it fresh, cover the surface with a thin layer of olive oil before sealing—that little trick helps prevent drying out and preserves flavor.

Freezing

Freezing works if you need to, but I find the texture changes slightly after thawing. If you do freeze it, scoop it into a freezer-safe container and thaw in the fridge overnight. Give it a good stir and maybe a splash of olive oil before serving to revive the creamy texture.

Reheating

Typically, I serve this hummus cold or at room temperature, but if you like it a bit warmer, I gently warm it in a bowl over a pot of simmering water or in very short bursts in the microwave—just enough so the olive oil loosens up but it doesn’t get hot. This keeps those fresh vibrant flavors front and center.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Hummus with Feta and Pomegranates Recipe brings together such deliciously contrasting flavors and textures. The first time I made it, my whole family was hooked after just one bite—now it’s a staple at every gathering. You’ll find it’s simple enough for weeknight snacks but special enough to impress guests, making it one of my go-to recipes all year round. I can’t wait for you to try it and make it your own!

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