Butternut Hummus with Feta & Pomegranates
This hummus blends roasted butternut squash with chickpeas, tahini, and yogurt for a creamy dip, topped with crumbled feta and pomegranate seeds for bright pops of flavor.
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.
Notes
Store the hummus in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature before serving, or warm for 5 minutes at 350°F if you prefer a warm dip.
Always keep perishable dips refrigerated and discard any leftovers after two hours at room temperature.