Roasted Butternut Squash Hummus with Feta
Creamy roasted butternut squash hummus blended with chickpeas, tahini, and warm spices, then topped with pomegranate arils, crumbled feta, fresh parsley, and a drizzle of olive oil. The natural sweetness of roasted squash balances the spice from cumin, coriander, and cayenne. Serve with toasted pita, crackers, or fresh vegetables.
Ingredients
- 1 cup butternut squash, cubed to 1/2 inch
- 1 large or 2 medium, garlic cloves
- 1 ½ cups cooked chickpeas, drained and rinsed
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon cayenne
- ½ teaspoon sea salt, plus more for sprinkling
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ¼ cup water, or as needed
- freshly ground black pepper, to taste
- ¼ cup pomegranate arils
- ¼ cup feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons microgreens(optional)
- olive oil, drizzle
- pita, toastednaan1:1
thicker bread, same use
- crackers
- vegetables, chopped
Instructions
- 1
Preheat oven to 400F and line a baking sheet with parchment paper.
- 2
Toss squash cubes with olive oil, salt, and pepper on the baking sheet.
- 3
Wrap garlic cloves in foil with olive oil and salt, place on baking sheet.
- 4
Roast until squash is tender, then cool slightly.
- 5
Combine roasted squash, peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and salt in a food processor.
- 6
With blade running, drizzle in olive oil and add water as needed until smooth.
- 7
Taste and adjust seasonings as desired.
- 8
Transfer hummus to a serving bowl and top with pomegranate arils, feta, parsley, microgreens if using, and a drizzle of olive oil.
- 9
Serve with toasted pita, crackers, and chopped vegetables.
Tips
Olive oil tempers the spice level; add it gradually and taste as you blend
Roast garlic in foil to prevent burning and ensure it blends smoothly
Add water incrementally to reach desired consistency without over-thinning
Good to Know
Refrigerate in an airtight container for up to 5 days. Store toppings separately to maintain texture.
Prepare hummus base up to 2 days ahead. Add pomegranate arils, feta, and fresh herbs just before serving.
Transfer to a shallow bowl, drizzle with olive oil, and arrange toppings in sections. Serve at room temperature with warm pita and fresh vegetables.
Common Mistakes
Do not skip cooling roasted squash to avoid breaking the food processor blade
Do not add all water at once to avoid over-thinning; add gradually until desired consistency
Do not add toppings until ready to serve to prevent sogginess
Substitutions
Nut-Free Alternatives
General Alternatives
thicker bread, same use