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Butternut Squash Hummus with Feta and Pomegranate

Butternut Squash Hummus with Feta and Pomegranate
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Butternut Squash Hummus with Feta and Pomegranate is a vibrant and flavorful appetizer that combines the creamy sweetness of roasted butternut squash with the salty tang of feta cheese and the fresh, juicy crunch of pomegranate seeds. This dish offers a rich, creamy texture with a perfect balance of sweet, tangy, and earthy flavors, making it an irresistible snack or party appetizer that’s both nutritious and visually stunning.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (peeled, seeded, and cubed)
  • 1 can (15 oz) cooked chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 cloves garlic, peeled
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil, plus more for roasting and drizzling
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

Toppings

  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh pomegranate seeds
  • Optional: Paprika or chopped fresh herbs (parsley, mint) for garnish

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and chop the butternut squash into small cubes. Toss the cubes with olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes, or until the squash is tender and caramelized, which enhances its natural sweetness.
  2. Blend the Base Ingredients: In a food processor, combine the roasted butternut squash, drained chickpeas, tahini, garlic, lemon juice, olive oil, ground cumin, salt, and pepper. Blend until creamy and smooth, pausing to scrape down the sides to ensure everything is evenly incorporated.
  3. Adjust the Texture and Seasoning: If the hummus is thicker than you prefer, add water or additional olive oil a tablespoon at a time until you reach your desired consistency. Taste the hummus and adjust salt, lemon juice, or garlic as needed to balance the flavors.
  4. Add Feta and Pomegranate: Transfer the hummus to a serving bowl. Top with crumbled feta cheese and sprinkle fresh pomegranate seeds over the surface to add a burst of color and texture.
  5. Garnish and Serve: Drizzle a bit of olive oil over the hummus, and optionally sprinkle with paprika or fresh chopped herbs. Serve with warm pita bread, fresh vegetable sticks, or crackers for a delicious and crowd-pleasing appetizer.

Notes

  • Roast the squash just until tender but not mushy to maintain a creamy yet slightly textured hummus.
  • Use fresh pomegranate seeds for the best juicy crunch and vibrant color.
  • Adjust lemon juice and salt gradually to avoid overpowering the squash’s natural sweetness.
  • Chill the hummus in the refrigerator for at least an hour before serving to deepen the flavors.
  • For a milder cheese option, substitute feta with goat cheese if preferred.

Nutrition

Keywords: butternut squash hummus, feta hummus, pomegranate hummus, healthy appetizer, roasted squash dip, vegetarian snack, gluten free appetizer

Find it online: https://jamescookes.com/butternut-squash-hummus-with-feta-and-pomegranate/