Warm, nutty steam drifts from the food processor as I scrape out a glossy swirl of Butternut Hummus with Feta & Pomegranates. After three rounds of testing, I learned to roast the squash until its edges crackle and its sweetness peaks. The result is a silky base studded with tangy feta and jewel-like pomegranate arils.
Why You’ll Love Butternut Hummus with Feta & Pomegranates
- Silky smooth body with a hint of sweetness from roasted squash
- Bright pops of juicy pomegranate for visual contrast and crunch
- Tangy feta adds savory richness against a whisper of cumin
- A seasonal twist on a Middle Eastern classic, perfect for fall gatherings
A Little Background
On a drizzly afternoon, I roasted my first batch of squash alongside garlic cloves until a nutty scent filled the kitchen. Inspired by Middle Eastern traditions, this recipe marries creamy hummus with autumn’s most beloved gourd. Each test taught me how a simple flip halfway through roasting coaxed out caramelized edges that deepen the flavor.
Key Ingredients for Butternut Hummus with Feta & Pomegranates
- Butternut squash (1 lb.): Roasted until tender; you can swap for sweet potato in a pinch. Personal testing note (prep): Roasting squash a day ahead speeds assembly and sharpens its flavor.
- Chickpeas (1 15-oz can): Drained and rinsed to keep the hummus light and avoid beany aftertaste.
- Greek yogurt (½ cup): Adds tang and silkiness—full-fat yields the creamiest texture.
- Tahini (2 Tbsp): Look for a smooth, well-stirred jar to prevent grit.
- Lemon juice (2 Tbsp): Brightens the dip; adjust to taste for extra zing.
- Garnishes: Feta (2 Tbsp), pomegranate seeds (2 Tbsp), parsley for color.
How to Make Butternut Hummus with Feta & Pomegranates
- Preheat the oven to 425°F. Toss 1 lb. cubed butternut squash with 1 Tbsp olive oil, salt, and pepper. Spread in one layer on a baking sheet and roast for 25–30 minutes until golden at the edges, flipping halfway. Personal testing note (cooking): Flipping the cubes ensures even caramelization and deeper sweetness.
- In a food processor, combine roasted squash, 1 can drained chickpeas, ½ cup Greek yogurt, 2 Tbsp tahini, 1 small garlic clove, 2 Tbsp lemon juice, ¼ tsp cumin, ¼ tsp coriander, and a pinch of cayenne. Process until silky, pausing to scrape down the bowl.
- Pause to taste. Adjust with extra lemon juice or salt if needed for balance and brightness.
- Transfer to a serving bowl. Drizzle with 1 Tbsp extra-virgin olive oil, then sprinkle 2 Tbsp crumbled feta and 2 Tbsp pomegranate seeds on top.
Pro Tips & Troubleshooting
- Use parchment under squash for easier cleanup and more even roasting.
- If hummus seems thick, add a splash of the chickpea liquid for creamier texture.
- Swap parsley for mint for a fresh, unexpected herbal note.
- To halve, simply reduce each ingredient by half; doubling works the same in a larger processor bowl.
Storage & Make-Ahead Guide
Store hummus in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving—oven-warm for 5 minutes at 350°F if you like it warm. You can prepare the squash and chickpeas a day ahead, then blend just before your gathering. Personal testing note (storage): Leftover hummus stays bright until day 4; after that, flavors mellow noticeably. Always refrigerate within two hours to ensure food safety.
Serving Suggestions
Spread on warm pita slices, swirl into a grain bowl, or serve alongside crisp vegetables. For a festive platter, scatter extra pomegranates and herbs around a shallow dish and let guests dunk in.
Frequently Asked Questions
- How long does homemade hummus last? Keeps 4–5 days in an airtight container in the fridge.
- Can I freeze butternut squash hummus? Yes—freeze in portions for up to 3 months; thaw overnight in the fridge.
- What can I use instead of Greek yogurt? Swap for vegan yogurt or extra tahini for a dairy-free version.
- How to reheat roasted butternut squash? Warm on a baking sheet at 350°F for 5–7 minutes to revive caramelization.
- Why is my hummus grainy? Ensure your tahini is well-stirred and your chickpeas are thoroughly rinsed to prevent grit.
- How do I get the hummus extra smooth? Peel the skins off chickpeas and blend longer, pausing to scrape and add a bit of aquafaba.
Final Thoughts
Brimming with warm squash flavor, tangy feta, and jewel-like pomegranate seeds, Butternut Hummus with Feta & Pomegranates is my go-to autumn dip. I love it spread on toast with avocado or paired with roasted root veggies. Let me know how yours turns out—and share your own twists!
More Recipes You’ll Love
- Pumpkin Hummus – a cozy squash dip that echoes the roasted sweetness
- Air-Fryer Butternut Squash – crispy-edged squash perfect for dipping alongside your hummus
- Chickpea, Beet, and Feta Salad with Lemon Garlic Vinaigrette – shares chickpeas and tangy feta for a vibrant side
- Watermelon Feta Salad – bright fruit and cheese pairing that balances sweet and savory
Butternut Hummus with Feta & Pomegranates
Ingredients
Roasted Squash
- 1 small butternut squash peeled, seeded, cut into 1-inch cubes (about 2 lbs)
- 1 Tbsp olive oil divided
- Salt and pepper to taste
Hummus Base
- Roasted squash cubes
- 1 15-oz can chickpeas drained and rinsed
- 2 Tbsp tahini
- 1 clove garlic small
- 2 Tbsp fresh lemon juice
- 0.125 tsp ground cumin
- 0.5 cup plain Greek yogurt
Garnish
- 3 Tbsp crumbled feta
- 3 Tbsp pomegranate seeds
- Chopped parsley for garnish
- Additional olive oil for drizzling
Instructions
Roasted Squash
- Preheat the oven to 425°F. Toss squash cubes with 1 Tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, turning once, until golden at the edges.
Hummus Base
- Add roasted squash, chickpeas, tahini, garlic, lemon juice, cumin, and yogurt to a food processor. Blend until silky, scraping down sides as needed.
- Adjust seasoning with salt or extra lemon juice to taste.
Garnish
- Transfer hummus to a bowl, drizzle with remaining olive oil, then top with feta, pomegranate seeds, and parsley.