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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 creamy, flavorful dip that combines the natural sweetness of roasted butternut squash, the tangy saltiness of feta cheese, and the juicy crunch of fresh pomegranate seeds. Perfect as a healthy appetizer or colorful party dish, this recipe is quick to prepare, visually stunning, and packed with wholesome ingredients.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled, cubed, and roasted
  • 1 cup cooked chickpeas (rinsed and drained if canned)
  • 1/2 cup crumbled feta cheese
  • 1/3 cup fresh pomegranate seeds
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 garlic clove, minced
  • 2 tablespoons olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Roast the Butternut Squash: Peel and cube the butternut squash. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes or until tender and caramelized to bring out its natural sweetness and soft texture.
  2. Prepare the Chickpeas: If using canned chickpeas, rinse and drain them thoroughly to remove excess sodium and canning liquid, improving the flavor and texture of the hummus.
  3. Blend the Ingredients: In a food processor, combine the roasted butternut squash, chickpeas, tahini, lemon juice, garlic, and a drizzle of olive oil. Blend until smooth and creamy, scraping down the sides as needed for an even mix.
  4. Season and Add Feta: Fold in the crumbled feta cheese gently to keep some texture. Season with salt and pepper to taste. Blend briefly if a uniform texture is desired, or mix by hand for chunks of feta in each bite.
  5. Serve and Garnish: Transfer the hummus to a serving bowl. Sprinkle generously with fresh pomegranate seeds for sweetness and crunch, and drizzle with additional olive oil for shine and richness.

Notes

  • Roast the butternut squash thoroughly to caramelize and enhance its natural sweetness, balancing the tangy feta.
  • Chill the hummus before serving to let flavors meld and improve texture.
  • Adjust the consistency by slowly adding water or more olive oil to reach your preferred creaminess.
  • Use fresh pomegranate seeds rather than frozen or dried for the best taste and juicy burst.
  • Reserve some feta crumbles for garnish to enhance presentation.

Nutrition

Keywords: butternut squash hummus, feta hummus, pomegranate seeds, healthy dip, creamy hummus, roasted squash dip, vegetarian appetizer

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