Name: Butternut Hummus with Feta & Pomegranates
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 cups butternut squash, peeled, cubed, and roasted; 1 can (15 oz) cooked chickpeas, drained and rinsed; 1/4 cup tahini; 2 tbsp olive oil (plus more for roasting and drizzling); 2 tbsp lemon juice; 1 garlic clove; 1/2 tsp ground cumin; 1/2 tsp salt; 2–4 tbsp water (as needed to thin); For topping:; 1/4 cup crumbled feta cheese; 1/4 cup pomegranate seeds; Optional: chopped fresh parsley or mint

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This Butternut Hummus with Feta & Pomegranates is a vibrant, creamy twist on classic hummus that I love making when I want something both wholesome and a little fancy. The sweet roasted butternut squash blends beautifully with chickpeas and tahini, while the feta and pomegranate seeds add a salty-tart contrast that makes every bite pop with flavor and color.

Why You’ll Love This Recipe

I love how this recipe elevates a simple hummus into something totally unique and impressive. It’s a perfect dish for fall or winter gatherings, yet simple enough to throw together as a snack or appetizer anytime. The texture is silky smooth, and the toppings add a festive finish that always gets compliments. It’s also vegetarian, nutrient-packed, and endlessly scoopable. Butternut Hummus with Feta & Pomegranates

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash (peeled, cubed, and roasted)
Cooked chickpeas (drained and rinsed)
Tahini
Olive oil
Lemon juice
Garlic
Ground cumin
Salt
Water (to thin the hummus as needed)

For topping:

Crumbled feta cheese
Pomegranate seeds
Olive oil (for drizzling)
Optional: chopped fresh parsley or mint

Directions

I begin by roasting the butternut squash in the oven at 400°F (200°C) with a bit of olive oil until it’s tender and lightly caramelized—usually about 25–30 minutes.
Once it cools slightly, I add the squash to a food processor along with chickpeas, tahini, lemon juice, garlic, cumin, salt, and a splash of water.
I blend until smooth, stopping to scrape down the sides and adding more water or olive oil until I reach the creamy texture I like.
I transfer the hummus to a serving bowl and use the back of a spoon to swirl the top.
I sprinkle crumbled feta and pomegranate seeds over the top, then drizzle with a little olive oil. Sometimes I also finish with chopped parsley for a fresh touch.

Servings and timing

This recipe makes about 2 cups of hummus, which serves 4 to 6 people as an appetizer. It takes me about 10 minutes to prep and 30 minutes total when I include the roasting time.

Variations

I sometimes add a pinch of cinnamon or smoked paprika to the hummus for a warm or smoky note.
For a vegan version, I skip the feta or use a plant-based alternative.
I’ve also added a touch of maple syrup for a slightly sweeter version that pairs well with pita chips.
I swap butternut squash for roasted sweet potato or pumpkin when I want to change it up.
Occasionally, I stir in a bit of Greek yogurt to make it extra creamy and tangy.

Storage/Reheating

I store the hummus in an airtight container in the fridge for up to 5 days. I keep the toppings separate and add them just before serving for the freshest look and texture. I don’t reheat this dish—it’s meant to be enjoyed chilled or at room temperature. Butternut Hummus with Feta & Pomegranates

FAQs

Can I use canned pumpkin instead of butternut squash?

Yes, I can substitute canned pumpkin, though the flavor will be slightly different. Roasted squash gives a richer, more caramelized taste.

How do I make it extra smooth?

I remove the skins from the chickpeas or use a high-powered blender for the smoothest texture. Adding a bit more tahini and water also helps.

Can I make it ahead of time?

Definitely. I often make it a day in advance and store it in the fridge. The flavors deepen, and it tastes even better the next day.

What do I serve with this hummus?

I like serving it with warm pita, fresh veggies, crackers, or crostini. It also works well as a spread in wraps or sandwiches.

Is this gluten-free?

Yes, the hummus itself is gluten-free. I just make sure any dippers or sides I serve it with are, too.

Conclusion

This Butternut Hummus with Feta & Pomegranates is one of those dishes that looks as beautiful as it tastes. It’s a delicious seasonal spin on a classic that’s full of texture, flavor, and color. Whether I’m entertaining guests or just treating myself to something special, this recipe never fails to impress.