Description
This Butternut Hummus with Feta & Pomegranates is a colorful, creamy twist on classic hummus. Sweet roasted butternut squash blends with chickpeas and tahini, topped with tangy feta and juicy pomegranate seeds for a festive, flavorful appetizer.
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
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with a little olive oil and spread on a baking sheet. Roast for 25–30 minutes or until tender and lightly caramelized.
- Let the squash cool slightly, then transfer to a food processor.
- Add chickpeas, tahini, lemon juice, garlic, cumin, salt, and 2 tablespoons of water. Blend until smooth, scraping down the sides as needed.
- Add more water or olive oil gradually to reach desired creamy consistency.
- Transfer hummus to a serving bowl and swirl the top with a spoon.
- Sprinkle crumbled feta and pomegranate seeds over the top. Drizzle with olive oil and optionally garnish with chopped parsley or mint.
Notes
- Add a pinch of cinnamon or smoked paprika for added warmth or smokiness.
- Use vegan feta or omit cheese for a dairy-free version.
- A touch of maple syrup can enhance sweetness.
- Swap squash with sweet potato or pumpkin for variation.
- Stir in Greek yogurt for extra creaminess and tang.
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
