Feta and Pomegranates Butternut Hummus PT40M https://img4.recipesrun.com/201907/2019/1009/73/d/983195/300x200x90.jpg Feta and Pomegranates Butternut Hummus is a healthy fall or winter appetizer - great for Thanksgiving, the holidays, or just for snacking! Vegetarian, vegan and gluten-free. I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! It’s easy to make, especially if you’re roasting butternut squash for another recipe – just roast an extra cup of cubed squash and swirl this hummus together in no time. It’s thick, creamy, tangy, and nicely spiced from the cumin, coriander, and a bit of cayenne. 8 servings Ingredients: crackers or veggies 2 tbsp. microgreens, optional 2 tbsp. chopped parsley 1/4 cup feta cheese 1/4 cup pomegranate arils freshly ground black pepper 1/4 cup water 1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 tsp. sea salt, plus more for sprinkling 1/2 tsp. cayenne, less if sensitive to spice 1/2 tsp. coriander 1/2 tsp. cumin 3 tbsp. fresh lemon juice 1/4 cup tahini 1 1/2 cups cooked chickpeas, drained and rinsed 1 clove garlic 1 cup cubed butternut squash

Feta and Pomegranates Butternut Hummus

3.6

( By zhanghengshuo )

Feta and Pomegranates Butternut Hummus is a healthy fall or winter appetizer - great for Thanksgiving, the holidays, or just for snacking! Vegetarian, vegan and gluten-free. I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! It’s easy to make, especially if you’re roasting butternut squash for another recipe – just roast an extra cup of cubed squash and swirl this hummus together in no time. It’s thick, creamy, tangy, and nicely spiced from the cumin, coriander, and a bit of cayenne.

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

- crackers or veggies
- 2 tbsp. microgreens, optional
- 2 tbsp. chopped parsley
- 1/4 cup feta cheese
- 1/4 cup pomegranate arils
- freshly ground black pepper
- 1/4 cup water
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 tsp. sea salt, plus more for sprinkling
- 1/2 tsp. cayenne, less if sensitive to spice
- 1/2 tsp. coriander
- 1/2 tsp. cumin
- 3 tbsp. fresh lemon juice
- 1/4 cup tahini
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 1 clove garlic
- 1 cup cubed butternut squash

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03 Method

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper.
Step 2

Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 20 to 25 minutes, or until the squash is tender. Let cool slightly.
Step 3

In a food processor, combine the roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
Step 4

With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil - the olive oil tones down the spice.)
Step 5

Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, if using, and a drizzle of olive oil. Serve with crackers, and/or chopped veggies.

04 Author

zhanghengshuo

79 Recipes

Feta and Pomegranates Butternut Hummus

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