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Butternut Hummus with Feta & Pomegranates

Creamy Butternut Hummus with Feta & Pomegranates Delight

This Butternut Hummus with Feta & Pomegranates blends roasted squash and feta for a flavorful dip, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hummus Base
  • 1 cup cubed butternut squash Adds 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 flavor.
  • 1.5 cups cooked chickpeas Main protein source; gives texture and can be swapped for canned chickpeas for convenience.
  • 0.25 cup tahini Adds creaminess and nutty flavor; can substitute with sunflower seed butter for a nut-free option.
  • 3 tablespoons fresh lemon juice Balances flavors with acidity; fresh juice is preferred for the best brightness.
  • 0.5 teaspoon cumin Adds warmth and earthiness; substitute with smoked paprika for a different flavor profile.
  • 0.5 teaspoon coriander Enhances the dish with a citrusy spice; can be omitted if unavailable.
  • 0.5 teaspoon cayenne Provides heat; adjust according to your spice tolerance and omit for a milder version.
  • 0.5 teaspoon sea salt Enhances overall flavor; adjust to your taste.
  • 0.25 cup extra-virgin olive oil Adds richness and aids in blending; opt for high-quality oil for the best flavor.
  • 0.25 cup water Helps achieve smooth consistency; add as needed.
  • freshly ground black pepper For seasoning to taste.
For Topping & Serving
  • 0.25 cup pomegranate arils Adds sweetness and a burst of color to the hummus.
  • 0.25 cup feta cheese Provides a creamy, salty contrast; use vegan cheese for a non-dairy option.
  • 2 tablespoons chopped parsley Adds freshness and vibrant color.
  • 2 tablespoons microgreens Optional garnish for an extra nutrient boost.
  • drizzle of olive oil For added richness and flavor enhancement.
  • pita, crackers, and/or veggies Delicious options for serving and dipping into the hummus.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with olive oil, sea salt, and black pepper. Spread it on the baking sheet and wrap the garlic cloves in foil with olive oil and salt.
  3. Roast the squash and garlic for 20-25 minutes until tender and slightly caramelized.
  4. Let the roasted squash and garlic cool for about 5 minutes, then squeeze the garlic out of its skins.
  5. In a food processor, blend the roasted squash, garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt until smooth.
  6. While blending, drizzle in olive oil to achieve a creamy consistency and adjust with water if too thick.
  7. Transfer hummus to a bowl and top with pomegranate arils, feta cheese, parsley, microgreens, and a drizzle of olive oil.
  8. Serve with pita, crackers, or veggies and enjoy!

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 160IUVitamin C: 30mgCalcium: 8mgIron: 10mg

Notes

This hummus can be made a day in advance to enhance flavors. Save toppings until serving.

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