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Sweet and Savory Butternut Squash Hummus Dip

Sweet and Savory Butternut Squash Hummus Dip
PREP TIME
20 min
COOK TIME
55 min
YIELDS
8 servings

This hummus gets its luscious texture and sweetness from roasted butternut squash. We added a little cinnamon for warmth and tempered it with salty feta cheese and a bright burst of pomegranate seeds which also make it super festive for a holiday party or a fall family dinner.

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Ingredients

2
Tbsp pepitas, shelled
2
lbs butternut squash, split lengthwise seeds removed and discarded
14
oz chickpeas, can drained and rinsed
½
cup tahini
½
tsp ground cinnamon
1
clove garlic
Kosher salt
½
lemon
2
oz feta cheese, crumbled (about ½ cup)
½
cup packed arugula, lightly leaves roughly chopped
¼
cup pomegranate seeds
Warm whole-wheat pita triangles, for serving
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Directions

Step 1

Preheat the oven to 425ºF. Spread the pepitas out on a baking sheet and toast until fragrant and light brown, about 7 minutes. Transfer to a small bowl and let cool.

Step 2

Line the same baking sheet with parchment paper. Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes. Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes.

Step 3

Peel the skin of the squash away and discard. Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth. Add 3 to 5 tablespoons water to thin out the mixture until it is smooth and light. Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate.

Step 4

Squeeze the juice from the lemon half all around the surface and scatter the feta, arugula, pomegranate seeds and pepitas on top. Serve with warm whole-wheat pita triangles.

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My rating for Sweet and Savory Butternut Squash Hummus Dip
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