Feta and Pomegranates Butternut Hummus

By zhanghengshuo

8 Person

40 Minutes

0 Calories

Feta and Pomegranates Butternut Hummus is a healthy fall or winter appetizer - great for Thanksgiving, the holidays, or just for snacking! Vegetarian, vegan and gluten-free. I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! It’s easy to make, especially if you’re roasting butternut squash for another recipe – just roast an extra cup of cubed squash and swirl this hummus together in no time. It’s thick, creamy, tangy, and nicely spiced from the cumin, coriander, and a bit of cayenne.

Ingredients

crackers or veggies
2 tbsp. microgreens, optional
2 tbsp. chopped parsley
1/4 cup feta cheese
1/4 cup pomegranate arils
freshly ground black pepper
1/4 cup water
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 tsp. sea salt, plus more for sprinkling
1/2 tsp. cayenne, less if sensitive to spice
1/2 tsp. coriander
1/2 tsp. cumin
3 tbsp. fresh lemon juice
1/4 cup tahini
1 1/2 cups cooked chickpeas, drained and rinsed
1 clove garlic
1 cup cubed butternut squash

Method

01

Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper.
02

Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 20 to 25 minutes, or until the squash is tender. Let cool slightly.
03

In a food processor, combine the roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
04

With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil - the olive oil tones down the spice.)
05

Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, if using, and a drizzle of olive oil. Serve with crackers, and/or chopped veggies.

Related Tags

Feta and Pomegranates Butternut Hummus

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

crackers or veggies

2 tbsp. microgreens, optional

2 tbsp. chopped parsley

1/4 cup feta cheese

1/4 cup pomegranate arils

freshly ground black pepper

1/4 cup water

1/4 cup extra-virgin olive oil, plus more for drizzling

1/2 tsp. sea salt, plus more for sprinkling

1/2 tsp. cayenne, less if sensitive to spice

1/2 tsp. coriander

1/2 tsp. cumin

3 tbsp. fresh lemon juice

1/4 cup tahini

1 1/2 cups cooked chickpeas, drained and rinsed

1 clove garlic

1 cup cubed butternut squash

03 Method

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper.

Step 2

Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 20 to 25 minutes, or until the squash is tender. Let cool slightly.

Step 3

In a food processor, combine the roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.

Step 4

With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil - the olive oil tones down the spice.)

Step 5

Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, if using, and a drizzle of olive oil. Serve with crackers, and/or chopped veggies.

04 Author

zhanghengshuo

79 Recipes

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