Go Back
–+ servings
Butternut Hummus with Feta & Pomegranates

Butternut Hummus with Feta & Pomegranates: A Festive Delight

Butternut Hummus with Feta & Pomegranates is a creamy, healthy dip perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hummus
  • 1 cup cubed butternut squash Adds natural sweetness and creaminess; substitute with acorn squash if needed.
  • 1 large or 2 medium garlic cloves Provides aromatic depth; use roasted garlic for a milder, sweeter flavor.
  • 1.5 cups cooked chickpeas Main protein source for texture; canned chickpeas are a quick and convenient option.
  • 0.25 cup tahini Adds a rich creaminess and nutty flavor; can substitute with sunflower seed butter for a nut-free version.
  • 3 tablespoons fresh lemon juice Brightens the flavors; fresh juice is preferred for the best taste.
  • 0.5 teaspoon cumin Infuses warmth and earthiness; substitute with smoked paprika for an alternative flavor profile.
  • 0.5 teaspoon coriander Adds a refreshing citrusy spice; can be omitted if not available.
  • 0.5 teaspoon cayenne Provides a kick of heat; adjust based on preference or omit for a milder dip.
  • 0.5 teaspoon sea salt Enhances overall taste; adjust to your liking.
  • 0.25 cup extra-virgin olive oil Improves richness and helps in blending; choose high-quality oil for the best flavor.
  • 0.25 cup water Helps achieve desired consistency; add as needed for creaminess.
  • Freshly ground black pepper For seasoning; adjust according to preference.
For Topping & Serving
  • 0.25 cup pomegranate arils Adds a juicy sweetness and vibrant color.
  • 0.25 cup feta cheese Provides a salty, creamy contrast; use vegan cheese for a non-dairy option.
  • 2 tablespoons chopped parsley Brings freshness and color to the presentation.
  • 2 tablespoons microgreens For an extra pop of garnish and added nutrients.
  • Drizzle of olive oil Enhances richness; use for finishing touches.
  • Pita, crackers, and/or assorted veggies For serving; perfect for dipping into the hummus.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Food Processor
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with extra-virgin olive oil, sea salt, and freshly ground black pepper. Place the seasoned squash on the prepared baking sheet.
  3. Roast for 20-25 minutes, stirring halfway through. The squash should be tender and lightly golden.
  4. After roasting, let the butternut squash and garlic cool for a few minutes, then transfer them to a food processor with chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
  5. Blend the mixture on high speed, adding extra-virgin olive oil gradually until creamy. Adjust consistency with water as needed.
  6. Transfer the hummus to a serving bowl, topping with pomegranate arils, crumbled feta, and parsley. Drizzle with olive oil.
  7. Serve with pita bread, crackers, or fresh veggies for dipping.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 350mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

Make a day in advance for best flavor and freshness. Stir well before serving.

Tried this recipe?

Let us know how it was!