Description
A vibrant and creamy Butternut Squash Hummus infused with warm spices and roasted garlic, topped with tangy feta cheese and juicy pomegranate arils. This appetizer combines the sweet and nutty flavors of butternut squash with the classic creamy texture of hummus, making it perfect for serving with pita, crackers, or fresh vegetables.
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 cumin
- ½ teaspoon coriander
- ½ teaspoon cayenne (less if sensitive to spice)
- ½ teaspoon sea salt
- ¼ cup extra-virgin olive oil
- ¼ cup water, or as needed
- Freshly ground black pepper (to taste)
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 Prepare Vegetables: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, then spread on the baking sheet. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place the foil packet on the baking sheet alongside the squash. Roast for 20 to 25 minutes until the squash is tender and the garlic is softened. Let cool slightly.
- Blend the Hummus: In a food processor, add the roasted butternut squash, peeled roasted garlic, cooked chickpeas, tahini, fresh lemon juice, cumin, coriander, cayenne, and sea salt. Process while gradually drizzling in the olive oil. Add water as needed to achieve a smooth, creamy consistency. Taste and adjust seasonings to your preference, noting that the olive oil helps mellow the spice.
- Assemble and Serve: Transfer the hummus to a serving bowl. Top with pomegranate arils, crumbled feta cheese, chopped parsley, and microgreens if using. Drizzle a bit of olive oil over the top. Serve immediately with toasted pita bread, crackers, and fresh vegetables for dipping.
Notes
- Roasting the garlic in foil helps mellow its flavor and adds creaminess to the hummus.
- Adjust the cayenne to taste according to your spice preference.
- If you prefer a thinner hummus, add more water gradually until desired consistency is reached.
- Microgreens are optional but add a lovely fresh visual and flavor contrast.
- Leftover hummus can be refrigerated in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1/8 of recipe (about ¼ cup)
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 7 mg
